Flourless Chocolate Cake

A truly moreish, gluten-free vegetarian chocolate cake topped with crème fraîche and fresh summer berries.

Baking Vegetarian Gluten-Free Dessert Chocolate

Estimated Nutrition

Calories

669.3

kcal / serving

5354.2 kcal total

Carbs

53.8g

per serving

430.2 g total

Fat

46.6g

per serving

372.4 g total

Protein

8.7g

per serving

69.8 g total

Cook Time

minutes

Serves

slices

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

300

Chocolate

plain, broken into pieces

225

Caster Sugar

tsp

Vanilla Extract

tbsp

Chocolate

grated for decoration

piece

Icing Sugar

to dust

Dairy

225

Butter

salted, cut into cubes, plus extra for greasing

piece

Egg

free-range, separated into yolks and whites

200

Crème Fraîche

Fruits

255

Summer Berries

Liquids

175

Water

boiling

Other

tsp

Coffee Powder

instant

Method

Preheat the oven to 180°C.

Grease and line the base of a 23cm springform tin.

Blend chocolate and sugar in a food processor until fine.

Add boiling water, butter, egg yolks, coffee, and vanilla, then blend until combined.

Whisk egg whites in a clean bowl until stiff peaks form.

Gently fold the egg whites into the chocolate mixture using a metal spoon.

Pour mixture into the tin and bake for 45 to 55 minutes.

Cool the cake in the tin and refrigerate for 2 to 3 hours.

Top with crème fraîche, berries, grated chocolate, and icing sugar before serving.