Flourless chocolate cake

Based on 149 ratings
Julie

Julie

Editor-in-Chief

Difficulty

Easy 👌
15
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

Servings:-12+
300 g couverture chocolate (dark)
300 g butter
250 g sugar
eggs
salt
whipped cream to serve
confectioner's sugar to garnish
Metric
Imperial

Utensils

  • oven
  • large microwavable bowl
  • cutting board
  • knife
  • whisk
  • springform baking tin
  • rubber spatula

Nutrition per serving

Cal
495
Protein
8 g
Fat
28 g
Carb
55 g
  • Step 1/4

    Preheat the oven to 180°C/ 350°F. Roughly chop couverture. Cut butter into small pieces. Next, melt both together with sugar in the microwave at 600Watt for approx 2 - 3 min.
    • 300 g couverture chocolate
    • 300 g butter
    • 250 g sugar
    • oven
    • large microwavable bowl
    • cutting board
    • knife

    Preheat the oven to 180°C/ 350°F. Roughly chop couverture. Cut butter into small pieces. Next, melt both together with sugar in the microwave at 600Watt for approx 2 - 3 min.

  • Step 2/4

    Add eggs and a small pinch of salt to the chocolate mixture and beat well with a whisk.
    • eggs
    • salt
    • whisk

    Add eggs and a small pinch of salt to the chocolate mixture and beat well with a whisk.

  • Step 3/4

    Next, transfer the mixture into a springform, greased if required.
    • springform baking tin
    • oven
    • rubber spatula

    Next, transfer the mixture into a springform, greased if required.

  • Step 4/4

    Bake in a preheated oven at 180°C/ 355°F for approx. 25 – 30 min. Allow the cake to cool for approx. 10 – 15 min before removing from the tin. Serve with icing sugar and whipped cream, as desired.
    • confectioner's sugar to garnish
    • whipped cream to serve

    Bake in a preheated oven at 180°C/ 355°F for approx. 25 – 30 min. Allow the cake to cool for approx. 10 – 15 min before removing from the tin. Serve with icing sugar and whipped cream, as desired.