Flourless chocolate cake

Author: Delia // Category: ,
Flourless chocolate cake
Photography by Ben Dearnley

Cooking Time

40 minutes

Ingredients (serves 10)

  • 125g slivered almonds
  • 125g butter, chopped
  • 2 tablespoons strongly brewed black coffee
  • 200g good-quality dark chocolate (see note), chopped
  • 1/3 cup cocoa powder
  • 3/4 cup caster sugar
  • 5 eggs, separated
  • cocoa powder and pure cream, to serve


  1. Preheat oven to 180°C. Grease and line base and sides of a 6cm deep, 23cm (base) springform cake pan.

  2. Place almonds on a tray and bake for 5 to 10 minutes or until light golden. Allow to cool. Place almonds in a food processor and process until finely chopped (not ground).

  3. Meanwhile, combine butter, coffee and chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM-HIGH (70%) for 2 to 3 minutes, stirring every minute, until almost smooth. Add cocoa and whisk until smooth. Add 1/2 cup sugar, egg yolks and almonds. Stir to combine.

  4. Using an electric mixer, beat eggwhites until soft peaks form. Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating constantly until thick. Fold meringue into chocolate mixture until just combined. Spread into prepared pan. Bake for 40 to 45 minutes or until a skewer inserted into the centre has moist crumbs clinging.

  5. Cool cake completely in pan. Release side and transfer to a plate. Dust with cocoa and serve with cream.

Super Food Ideas - September 2006, Page 16
Recipe by M. Barras (reader)

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