Family Recipes

Flourless chocolate cake

12 servings


2 hours 40 minutes

total time


1 tsp Instant Coffee Powder

62 ½ gm boiling water

200g butter, chopped

180g Baking Dark Chocolate, chopped

20.00 gm cocoa powder, sifted

4 eggs, separated

215.00 gm caster sugar

200.00 gm almond meal (ground almonds)

Cocoa powder, for dusting

Double cream, to serve

Strawberries, to serve


Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 22cm round (base) spring-form cake pan. Line base and side with baking paper.

Place coffee powder and boiling water in a heatproof jug. Stir to dissolve. Place butter, chocolate, cocoa powder and coffee mixture in a medium saucepan over low heat. Cook, stirring constantly, for 2 to 3 minutes or until melted and combined. Remove from heat. Transfer to a bowl to cool slightly.

Using an electric mixer, beat egg yolks and sugar for 5 minutes or until thick. Set aside. Using an electric mixer, beat egg whites until soft peaks form (see Cooking class, below).

Add chocolate mixture and almond meal to egg yolk mixture. Stir to combine. Using a large metal spoon, gently fold half the egg whites into chocolate mixture. Repeat with remaining egg whites. Pour into prepared pan. Bake for 40 to 45 minutes or until a skewer inserted in centre comes out with moist crumbs clinging. Cool cake completely in pan. Dust with cocoa. Serve with cream and strawberries.


Serving Size




Total Fat

29.4 g

Saturated Fat

13.0 g

Unsaturated Fat


Trans Fat



91.3 mg


25.2 mg

Total Carbohydrate

31.1 g

Dietary Fiber


Total Sugars

23.9 g


7.0 g

12 servings


2 hours 40 minutes

total time
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