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Flourless Chocolate Cake

A lot of readers and friends have been asking, ‘what are you cooking for Christmas?’.

Truth? I’ve only been assigned dessert – so, I’ve decided to keep-things-simple. Cook a tried and tested recipe that is an instant-crowd-pleaser, a variation of Jane Webster’s, flourless chocolate cake. Cause that’s what everyone wants -  a hit of chocolate, instant yumminess and a stress-free day – me included. It’s so hot, I’d rather limit my kitchen hours and spend some time at the beach – while this sun lasts!.

Even though the recipe is easy-peasy, I managed to stuff it up the first and second time I made this cake. The first attempt, I doubled the amount of butter and didn’t have enough chocolate – so tried to salvage the recipe by adding flour – doh! It still turned out okay, but it was a failed ‘flourless’ chocolate cake.  The second attempt, I didn’t have enough chocolate – but decided to run the risk. Somehow, everything turned out okay and this is the recipe I’ve run with from then on. Just proves some mistakes are keepers.

The result of my mistakes is a flourless chocolate cake that is rich and moist. Best served at room temperature with a thick glob of cream and some berries or with a generous scoop of your favourite vanilla icecream. What I love most about this cake is that it takes about 15 minutes to make, then only 25 minutes to cook, so you can fit this cake in after a day at the beach if you only have an hour to spare.

And secretly, you can make this cake the night before, keep it in the fridge – then let it come to room temperature before serving and it still tastes the bomb!

Flourless chocolate cake recipe fast gluten free

Flourless chocolate cake recipe fast gluten free

Flourless chocolate cake recipe fast gluten free

Flourless chocolate cake recipe fast gluten free

Flourless chocolate cake recipe fast gluten free

Flourless chocolate cake recipe fast gluten free

Flourless chocolate cake recipe fast gluten free


Adapted from French Ties by Jane Webster



STEP 1 Melt butter and chocolate over a double boiler
STEP 2 Once melted, take bowl off the heat and whisk in sugar
STEP 3 Add the three eggs
STEP 4 Mix in the cocoa (there’s no need to sift) and a pinch of salt
STEP 5 Pour into 22cm springform cake tin lined with baking paper and bake for 25 mins at 180 degrees
Cool then serve. This cake serves 7 greedy guests.

* The original recipe required 220g dark chocolate, but even with half the amount this cake is pretty decadent.


I used Aldi’s 70% dark chocolate
If you don’t have caster sugar just use regular sugar – the cake is still to-die-for!



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  • OMG YUM :) It looks great! Hope you had a fab day lovely and have an amazeballs New Year xo

    Nic@diningwithastud December 28, 2012 at 8:33 am

  • That cake looks so rich and decadent! I love your animation too – so cute. :)

    xox Sarah

    PS I have that same teatowel hehe

    Sarah January 1, 2013 at 1:03 pm

    • Sarah it’s a real cracker of a cake. I went through the last 2 months making it weekly. Funny – I love that teatowel.

      admin January 1, 2013 at 1:49 pm

  • Thankyou for the recipe!! It’s really really delicious! Can I ask how the cream you put over the cake is done?

    Juliana February 1, 2013 at 12:58 am

    • Hi Juliana, great to hear you loved the cake – it’s always a crowdpleaser. I used Pura double cream – in Australia, it comes in little plastic 300ml container and doesn’t require any whipping. It’s thick and so decadent. I didn’t add any sugar to this double cream just spooned it over the cake slice. Hope that helps!

      admin February 1, 2013 at 9:29 am

  • Yes, it helped! Thank you! :)

    Juliana February 1, 2013 at 10:19 am

  • Looks great! Love the addition of coffee and thanks for sharing.

    admin January 28, 2013 at 3:23 pm

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