Flourless Chocolate Cake
Prep time: 
Cook time: 
Total time: 
Serves: 5 servings
  • 100g Valrhona chocolate (66%) or dark eating chocolate, chopped
  • 100g Butter, chopped
  • 110g Caster sugar (used 85g)
  • 2 tbsp Kahlua liqueur
  • 80g Ground almonds
  • 1 tbsp Instant coffee granules (Nescafe classic) with 1 tbsp hot water
  • 3 Eggs, (70g each), separatedRaspberry coulis
  • 120g Fresh or frozen raspberries
  • 50g Water
  • 45g Caster sugar
  1. Make raspberry coulis - In a small pot boil frozen raspberries, sugar and water together and stir over medium heat. Reduce heat and simmer for 5-7 minutes, mash raspberries with a spatula. Leave aside to cool.
  2. Preheat oven to 170C. Grease deep 20cm (8inch) round cake pan; line base.
  3. Melt chocolate and butter in small pot, over low heat, stirring until mixture is combined.
  4. Combine chocolate mixture with sugar, kahlua, ground almonds and coffee in a large bowl. Add in egg yolks, one at a time.
  5. Whisk egg whites with electric mixer until peak forms (not too stiff); gently fold into chocolate mixture in two batches.
  6. Pour mixture into pan; bake for 35 minutes or skewer inserted into cake comes out clean. Cool cake in pan.
  7. Decorate with some raspberries on top of the cake and raspberry coulis before serving. Dust with sifted icing sugar and serve with ice cream if you like.
Recipe by Anncoo Journal at https://www.anncoojournal.com/flourless-chocolate-cake/