Flourless chocolate cake with a touch of Christmas

I made this cake at least 6 times last year. It’s a real winner! I have to thank my friend Alana for the recipe though – thanks Lani! It’s not what you’d call a healthy cake but it is gluten free and delicious. It’s not too tricky to make either as long as you’re gentle with the egg whites. There are only 5 ingredients in this recipe but 2 of those, the almond meal and dark chocolate, make it a little expensive.

Ready to go

I know this is cake 101 but be very careful not to get any egg yolk in the whites or they won’t whip. I dropped the fifth yolk right in the middle of mine. Thankfully it stayed whole and I could scoop it out.

Choc butter

Pre-heat the oven to 160C/320F fan-forced and grease and line a 22cm spring-form cake tin. Over a medium heat, melt the butter and chocolate together until it’s silky smooth.

Silky choc/butter

Transfer the mixture to a bowl and leave to cool slightly.

Whisk egg whites

While the chocolate mixture is cooling, whisk the egg whites until soft peaks form.

Egg yolk, almond meal and sugar

Stir the egg yolks, almond meal and sugar into the chocolate mixture until combined.

Add egg whites

Using a spatula (not like me!) gently fold in a little of the egg white then fold the rest through until it is just combined.

Bake time

Spoon the mixture into the cake tin and bake for 1 hour 5 minutes or until a skewer inserted in the middle comes out clean. Cool the cake completely in the tin then run a knife around the edges before removing the tin. Serve dusted with icing sugar. Enjoy!

Flourless chocolate cake with a touch of Christmas


Flourless chocolate cake

Flourless chocolate cake


  • 200g (7oz) good quality dark chocolate
  • 150g (5oz) butter, chopped
  • 5 eggs, separated
  • 3/4 cup caster sugar
  • 1 1/2 cup almond meal
  • icing sugar for dusting


  1. Preheat the oven to 160C/320F degrees fan forced. Grease and line the base of a 22cm round spring-form pan.
  2. Place the chocolate and butter in a saucepan over low heat and stir until melted and combined. Cool slightly, then pour into a bowl.
  3. Stir in the egg yolks, sugar and almond meal. In a separate bowl, whisk the egg whites until firm peaks form. Using a spatula, fold about a quarter of the egg whites into the chocolate mixture then add the rest and fold until just combined.
  4. Spoon the mixture into the cake tin.
  5. Bake for 1 hour 5 minutes or until cooked - a skewer inserted into the middle comes out clean. Cool the cake completely in the tin then run a knife around the edge before removing the cake from the tin. Dust with icing sugar to serve.


This cake also freezes really well. Blind freeze first and then wrap in glad wrap (cling film) then aluminum foil. Unwrap the cake and defrost in the fridge over night. If you're short on time, unwrap it, place on a cooling rack and leave out to defrost.I also like to freeze it in slices and defrost in the microwave for a treat. It's very nice slightly warmed.

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