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Screen shot 2018 07 11 at 12.38.23

Flourless chocolate cake

A gluten-free showstopper, this cake will please all tastebuds!



For the Cake:

  • 510g dark chocolate
  • 337g butter
  • 8 eggs
  • 315g caster sugar
  • 150ml water

Chocolate Topping (Optional):

  • 300g cream
  • 300g dark chocolate, pieces
  • 75g butter, cut into pieces
  • 50g pistachio nuts, ground to a fine powder


  1. Preheat the oven to 120C/gas mark 1.
  2. Line a 25cm spring form tin with non-stick baking paper. Wrap the outside of the tin with two layers of foil.
  3. Melt the chocolate and butter together on a low heat in the microwave. Beat the eggs and 105g of the sugar in an electric mixer until thick and creamy.
  4. Heat the remaining sugar with the water until dissolved into a light syrup. Pour the hot syrup into the melted chocolate and cool slightly.
  5. Add the chocolate to the eggs and stir slowly until the mixture is combined. Pour into the tin. Place the tin in a deep baking tray with enough hot water to come three-quarters of the way up the side of the tin (bain marie).
  6. Bake in the oven for two hours until set. Leave the cake to cool in the water before turning out.
  7. Serve just as it is or make it extra special with a chocolate topping – see recipe below.

Chocolate Topping Method (Optional):

1 Heat the cream to just under boiling. Remove from the heat. Place the chocolate pieces in a large bowl, add the hot cream and stir until the chocolate melts.

2 Stir in the butter pieces until melted and smooth. Set aside to thicken. Once thick enough, spread some on top of the cake and put the rest into a piping bag and pipe some swirls around the edges. Sprinkle with the pistachio powder.


The pistachios are a great idea for garnish, but if you're not fond of the flavour then substitute with freeze-dried raspberries – the colour will create a great contrast with the cake.