Flourless Chocolate Cake

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Two kids; a toddler and newborn under the age of 2. No time to blog! However, I’ve been experimenting with a few chocolate cakes lately particularly of the flourless kind for a wedding assignment this coming March and I made one up today which turned out so well that I had to reignite my stagnant blog with the recipe. Fairly simple to put together, the results are as good and divine as the chocolate used so make sure to use quality couveture chocolate. I’ve used both the Dark and Milk Belgian chocolate callet (chip) varieties from Callebaut. For best results, do use the chocolate recommended especially with the glaze; the milk chocolate I used has a subtle hint of caramel and vanilla. However if you can’t get these, then you may substitute with other brands such as Lindt (either the cooking range, 70% eating variety or the ‘Excellence’ series) or Nestle Plaistowe range of cooking chocolate from the supermarkets.

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The cake is dense, rich and moist and the milk chocolate ganache lends it a creamy texture. Absolutely decadent! This is one fluke I’m thrilled to share!

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Flourless Chocolate Cake


100 g Callebaut Couveture Dark Belgian Chocolate Callets 53.8%
100 g butter

90 g caster sugar
30 g dutch cocoa powder – sifted
80 g almond meal

3 egg yolks
2 tbsp thickened cream
1 tbsp fresh full cream milk

3 egg whites
30 g caster sugar

Milk Chocolate Ganache
150 g Callebaut Couveture  Belgian Milk Chocolate Callets 33.6%
90 ml thickened cream

extra cocoa powder for dusting


  1. Preheat oven to 180oC. Grease and line the base and sides of a 20-cm round loose-base cake tin or spring form tin with baking paper.
  2. Gently melt (A) in a saucepan over low heat; stirring continuously until smooth. Leave to cool slightly.
  3. Whisk egg yolks into cooled (A).
  4. Add the chocolate and egg yolk mixture to (B), then stir-in the thickened cream and milk. Whisk until thoroughly mixed-through.
  5. Place egg whites in a clean, dry bowl; with an electric mixer, beat the egg whites until frothy then gradually add in the caster sugar whilst beating the eggs until soft peaks form. Gently fold this into the chocolate mixture in 3 batches.
  6. Immediately pour mixture into lined cake tin and bake for 45 minutes.
  7. Cool cake in tin.
  8. Make milk chocolate ganache by bringing thickened cream to a gentle boil in a saucepan i.e. as soon as bubbles appear on the sides (do not over-heat the cream), pour into milk chocolate callets. Stir until smooth. Alternatively, place cream and chocolate callets in a microwavable bowl and zap in microwave for 30-40 seconds. Leave it for a minute or two and then stir until smooth. Immediately pour the ganache over the cake still in the lined tin, gently swirling to level out the glaze. Place in refrigerator until set.
  9. To serve, lift the cake out of the tin and gently peel away the baking paper; dust with more cocoa powder and slice with a hot knife.
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