How to make fudgy flourless chocolate cake

COFFEE

It was my sister’s birthday last week which was the perfect excuse to bake a cake.  Pretty much everyone in my family is a chocolate fiend so I thought a chocolate cake would be appropriate.  And for a 30-something birthday a grown-up fudgy flourless chocolate cake seemed perfect.  I decided to adapt a Nigella Lawson recipe for flourless chocolate lime cake with margarita cream.  I ditched the limes though and the margarita cream as this was a birthday brunch and I tend to stick to past 12pm for my margaritas.  

COFFEE

The cake certainly is delicious.  It’s got a really rich flavour to it and is almost gooey at the base with a crunchy crust.  The only downside is the top of the cake tends to crack (even the picture in Nigella Lawson’s cookbook has cracks in the surface which made me feel better).  But a crack in a cake is nothing that can’t be solved with a dusting of icing sugar and half a punnet of raspberries tipped over the top.

Beating the egg and sugar
Beating the egg and sugar
Fudgy Flourless chocolate cake
Yields 8
A gluten free cake that is incredibly delicious. Good for a birthday or for dessert when you have people over.
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Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
495 calories
52 g
181 g
30 g
7 g
15 g
123 g
58 g
42 g
1 g
12 g
Nutrition Facts
Serving Size
123g
Yields
8
Amount Per Serving
Calories 495
Calories from Fat 262
% Daily Value *
Total Fat 30g
46%
Saturated Fat 15g
77%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 181mg
60%
Sodium 58mg
2%
Total Carbohydrates 52g
17%
Dietary Fiber 2g
6%
Sugars 42g
Protein 7g
Vitamin A
14%
Vitamin C
0%
Calcium
4%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 150g dark chocolate, chopped
  2. 150g butter
  3. 6 eggs
  4. 250g caster sugar
  5. 100g almond meal
  6. 4 tsps cocoa
  7. Icing sugar to dust
  8. 1 punnet raspberries
Instructions
  1. 1. Preheat the oven to 180c. Line the base of a springform cake tin with baking paper and butter the sides.
  2. 2. Melt the chocolate and butter together in the microwave and set aside to cook slightly.
  3. 3. Beat the eggs and sugar together until about tripled in volume and pale.
  4. 4. Fold the almond meal and cocoa powder gently into the egg and sugar mixture and follow with the slightly cooled chocolate and butter.
  5. 5. Pour into the prepared tin and bake for 40-45 mins. The cake should be firm on top but with a wobble underneath.
  6. 6. Once baked remove from the oven and sit the cake in its tin on a wire rack to cool. After a minute place a tea towel over the top to keep the cake from cracking too much.
  7. 7. Once cool you can carefully release it from the tin, dust with icing sugar and raspberries or fruit of your choice.
beta
calories
495
fat
30g
protein
7g
carbs
52g
more
Gourmet Chick http://www.gourmet-chick.com/
The cake ready to go in the oven
The cake ready to go in the oven

6 comments

  1. I loved making this recipe before I became vegan. Have you tried Nigella’s Christmas version of this recipe? Very yummy, and full of delicious Christmas spices 🙂

  2. This looks glorious. Hope you sis had a very happy b’day!

  3. That was so sweet a gesture for your sister’s birthday. I’d like to try making this cake for someone nice, too.

    Julie
    Gourmet Getaways

  4. Justine – Oooh sounds like I’m going to have to look that one up – which book is it in?

    Helen – She did thanks!

    Julie – I recommend it even though it isn’t the prettiest cake once made – it’s nothing that can’t be solved with some berries.

  5. I made this for Australia’s Biggest Morning tea and brought it to work today, it was a big hit!

    1. Anita – So glad to hear it. We did Australia’s biggest morning tea at my work as well. Always lots of fun and a great cause.

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