Prep : 15 mins Cook: 40-45 minutes DIFF : A Little More Effort
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If you love baking but have no flour then this is the perfect recipe for you! With only 7 ingredients, this decadent flourless chocolate cake is delicious on it’s own or served with whipped cream and your favourite fresh berries.
What do I need ?
Original recipe yields 1 serving
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
150 g butter
¾ cup cocoa
4 eggs (size 7), separated
1 ¼ cups caster sugar
1 tsp vanilla extract
1 cup ground almonds
1 tsp baking powder
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How do I make it ?
Preheat oven to 160°C (fan assisted). Grease and line the base of a 22cm cake tin with baking paper.
Melt butter and stir in sifted cocoa until smooth. Set aside to cool.
Beat the egg yolks, sugar and vanilla until thick and pale. Mix in cocoa mixture, ground almonds and baking powder.
In a separate bowl whisk egg whites until soft peaks form. Carefully fold half of the egg whites into the cake mix. The mixture will be quite thick at this stage. Fold in remaining egg whites.
Pour into the prepared cake tin. Bake for 40-45 minutes. The cake will pull away from the sides of the tin, but will still be soft when lightly touched in the centre when cooked. Cool in the tin before removing. When cold dust with icing sugar before serving. Serve with whipped cream or yoghurt and fresh berries if wished.
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Kraft Kitchen Tips!
To make this recipe gluten free use gluten free cocoa and baking powder.
To freeze: wrap cake in cling film or foil before freezing. Can be frozen for up to 1 month. Thaw before eating.
Switch It Up
Carefully fold in ½ cup dark chocolate chips with the remaining beaten egg whites - being careful not to overmix.
Serve the cake sliced with fresh or frozen and thawed raspberries and lightly whipped cream. Alternatively make a raspberry coulis and pour a little over the slice with a dollop of natural yoghurt or ice cream – check out the recipe below: