Flourless Chocolate Cake

Serves: 6-8
Preparation: 15 minutes
Cooking Time: 1 hour

    What you need


    • 150 g/5½oz/generous ½ cup
      butter, softened
    • 200 g/7oz
      dark chocolate, broken up
    • 150 g/5½oz/¾ cup
      caster (superfine) sugar
    • 150 g/5½oz/generous 1½ cups
      ground almonds
    • eggs, separated
    • cocoa powder (to serve)
    • single (light) cream (to serve)


    • 1Preheat the oven to 220°C/425°F/Gas mark 7.
    • 2Line the bottom of a 20cm/8in diameter cake tin with greaseproof paper. Give the sides a little rub with butter.
    • 3Melt the chocolate in a heatproof bowl over a pan of barely simmering water. When the chocolate has fully melted, leave to cool for a minute or two.
    • 4Meanwhile, beat the butter and sugar together until light and fluffy, then beat in the egg yolks. Fold in the ground almonds. Fold the cooled melted chocolate through the mixture.
    • 5In a clean bowl, beat the egg whites until stiff peaks form. Very gently fold the whites through the cake mixture. Carefully tip into the cake tin and bake for 20 minutes.
    • 6Remove from the oven and leave to cool completely.
    • 7When the cake is completely cool, run a palette knife around the edge of the cake tin, and turn out onto a plate. Dust with cocoa powder and serve with cream.

    Serving tips

    Pairing suggestion: Take your pick, though Cordon Bleu would be a winner.

    “Looking for gluten-free desserts? Quite handy, then, to have a cake up your sleeve that doesn’t require any flour. This delicious and indulgent chocolate cake recipe uses ground almonds.”

    James Ramsden

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