Flipping Fabulous Flourless Chocolate Cake

by bfbaker

jan feb 289 jan feb 298

This is a cake for those of you who love dark chocolate; in other words, I made this cake purely to indulge myself. I never used to be a great fan of dark chocolate but nowadays the higher the percentage, the better (much like wine…). It isn’t a bake for the faint-hearted; this is a sticky and dense and ridiculously tasty cake. I had a gorgeous block of Willie’s Cacao (amazing brand!) Venezuelan Black and I could have used it sparingly – just grating it into gravies and chillies and the like – but I was struck with the genius (read; craving) for ooey gooey chocolatiness. You wouldn’t necessarily have to use such a dark chocolate if you didn’t want to; 70 or 80 percent would be just fine.

You could do worse things than adding a little chilli to this cake too if you wanted to honour the original mesoamerican vibe, or simply dollop on a little cream and tart coulis (raspberry, perhaps) for those who don’t like their chocolate quite so dark!


180g Willie’s Cacao 100% chocolate (grated)

300g unsalted butter

250g brown sugar

130g ground almonds

7 eggs

Icing sugar for dusting.

  1. Preheat your oven to about 170.
  2. Pop a bowl over a pan of simmering water (don’t let the water touch the bottom of the bowl!) and melt together the chocolate, butter and 100g of the sugar.
  3. Beat the eggs and remaining sugar together until the mixture has tripled in size.
  4. Add the ground almonds to the melted butter, sugar and chocolate then fold into the eggs being careful not to loose too much air.
  5. Pour into a 9” cake tin and pop into the oven for 30 minutes.
  6. Allow the cake to cool in the tin, dust with icing sugar and enjoy!