Flourless Chocolate Cake

Should be fairly gooey! (photo by Chris)

This is probably the richest chocolate cake I’ve ever tasted but it’s a great treat every now and then! It’s fairly simple to make but can be time consuming.


  • 375g good dark chocolate
  • 250g butter
  • 5 eggs
  • 375g caster sugar
  • chocolate for decoration
  • whipped cream
  1. Firstly melt the butter and chocolate over a bain Marie together slowly. At the same time whisk the eggs and sugar together, by hand this might take a good 15 to 20 mins, you want the mixture to triple in size or more. Of course if you’re lazy an electric one will do it in 5!
  2. Slowly pour the chocolate mix into the egg mixture folding it in as you go, til the mixture is an even consistency. Pour into an 8in sandwich tin and bake for about an hour to an hour and 15 at about 150c. You could bake it at about 170 if you do it in a bain Marie but I never trust the loose bottomed cake tina not to leak.
  3. You can tell when it’s done when ts less wobbly and the top looks done. Pricking it won’t work as there will always be some gooey liquid left, leave it to cool for 30 minutes before you turn it out. It’s lovely and like the most incredibly rich chocolate pudding ever when warm, but I actually prefer it when it’s cold the following day. I keep it in the fridge as it starts to taste a bit like a chocolate truffle when chilled!
Om nom nom! (photo by Chris)