Flourless Chocolate Cake
Prep time: 
Cook time: 
Total time: 
Serves: 10
  • 400g good quality dark chocolate
  • 6 eggs seperated
  • ⅔ cup caster sugar
  • 300ml whipping cream
To decorate
  • 200ml whipping cream
  • 2 punnets of your choice of berries
  • Icing sugar
  1. Preheat the oven to 175°C. Spray a 20cm round cake tin with cooking oil and then line tin with baking paper (the oil acts as a temporary adhesive for the paper).
  2. Melt the chocolate in a stainless steel bowl set over a saucepan of hot water or in the microwave. Let the chocolate cool slightly once completely melted.
  3. In a large bowl, beat the egg yolks and two-thirds of the sugar until pale and creamy.
  4. Add the slightly cooled chocolate to the egg yolk mixture and stir until completely incorporated. Then stir in half the cream. Set aside.
  5. Whip the remaining cream until soft peaks form. Set aside.
  6. Start whisking the egg whites in a very clean bowl. When soft peaks start to form, slowly add the remaining sugar and whip until very firm.
  7. Fold the whipped cream into the chocolate mixture.
  8. Finally, fold in the whipped egg whites until just combined, you don't want to lose any of the air you have created.
  9. Pour into the cake tin, put the tin in a baking tray and add enough hot water to come about 2.5 cm up the outside of the tin.
  10. Bake for 45 minutes at 175°C. Then turn the oven down to 150°C and bake for a further 45 minutes.
  11. Turn the oven off and leave the cake in the oven for 20 minutes.
  12. Once cake has completely cooled turn it over onto a plate or cake stand.
  13. Decorate with whipped cream and berries, or a dusting of icing sugar.
Recipe by Love Swah at https://loveswah.com/2011/05/flourless-chocolate-cake/