Flourless Chocolate Cake

10 m
50 m
Ready in:
1 h 0 m
This flourless cake is perfect for chocolate lovers!
Print it
Servings: 10
Unsalted butter
 1 cup (2 sticks) + extra to smear the pan
Unsweetened cocoa powder
¼ cup + extra to dusting the pan
Heavy cream
1 ¼ cup
Bittersweet chocolate
8 oz, roughly chopped
5 large
Granulated sugar
1 cup
Crème fraîche
½ cup (can be replaced with sour cream)
Confectioner’s sugar
¼ cup + extra
  1. Pre-heat oven to 350°F/180°C/Gas Mark 4. Smear a 9-inch springform pan with butter; dust with cocoa powder, tap the excess out.
  2. Add butter and ¼ cup heavy cream to a medium saucepan; melt the butter over medium-low heat; stir in chocolate; remove from heat.
  3. Add eggs, granulated sugar and cocoa powder to a medium pan; whisk together well. Pour the egg mixture into the chocolate mixture and whisk again until well combined.
  4. Pour the batter into the springform pan and bake for about 40 minutes until set and puffed. Leave the cake in the pan to cool to room temperature (about 1 hour). Separate the cake from the edge of the pan; unmold the pan and transfer the cake to a platter. Dust with cocoa powder or confectioner’s sugar.
  5.  With an electric mixer, beat 1 cup of heavy cream together with confectioner’s sugar and crème fraîche until soft peaks. Slice the cake and serve with the cream mixture.
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