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Flourless Cake with Chocolate – Totally Do-able and It's Totally Divine


  • 12 oz dark chocolate

  • 7 oz sugar

  • 5 oz butter

  • 5 oz bitter cocoa

  • 3 eggs, Salt q.b.


  • To prepare flourless chocolate cake, chop the dark chocolate and melt it together with the butter, preferably in a bain-marie or with the help of a microwave. Let it cool slightly.

  • Work the sugar with the eggs until they are well blended and then add the bitter cocoa and a pinch of salt. At this point, add the melted chocolate and stir until the mixture is smooth.

  • Pour the mixture into a buttered cake tin, distributing it evenly. Bake in a static preheated oven at 350° for about 30 minutes.

  • When you notice the formation of a crust and small cracks on the surface, it’s time to take it out. The toothpick test is different from usual with this cake in that the inside mustn’t be dry but still soft and almost creamy.


An interesting solution to replacing flour is to use almonds. If you have the almonds already peeled just blend them with a food processor or blender. It’s vital you add a few almonds at a time and blend at intervals of a few seconds to avoid heating them too much and preventing the release of their oils. Blend until you get a really fine, homogeneous flour. If you don't have the almonds already peeled, blanch them for a few minutes in hot water, drain them, peel them and dry them thoroughly.


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