Flourless Chocolate Cake Recipe

Brought to you by Western Star.cake3

I’ve learned {from sleepovers and visiting friends} that you’re either a butter family, or a margarine family. We’re in the butter family category. My Grandad was a big butter lover, he’d slather thick slabs of butter on his toast in the morning and I’d watch on in amazement. I’m a little less enthusiastic, but there’s nothing more delicious than fresh bread and butter for me. It’s the ultimate comfort food.

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If you’ve read this blog for a while, you know that I’m a keen baker. For me it’s relaxing and therapeutic, and something that I want to pass onto my own girls, a love of baking. Cake brings people together. Cake makes people happy. So this past weekend we got our bake on.

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This chocolate cake is deliciously moist, like a flourless cake should be. You do have to wait until it cools otherwise it falls apart {but just quietly it’s freaking AMAZING warm and if you don’t mind messy cake, DO IT!}. We served it with local strawberries and some cream. So good!

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Ingredients

1/4 cup boiling water
200g Western Star butter Chefs Choice, chopped
180g dark chocolate, chopped
2 tablespoons cocoa powder
4 eggs, separated
1 cup caster sugar
2 cups almond meal

Method

♥ Preheat your oven to 180°C and grease and line a 22cm round spring-form cake tin.
♥ Place butter, chopped chocolate, cocoa powder and boiling water into a medium saucepan over low heat. Cook stirring until chocolate and butter are melted. Set aside.
♥ Beat egg yolks and sugar, using an electric mixer, for 5 minutes or until thick. Set aside. ♥ Using your electric mixer, beat egg whites until soft peaks form.
♥ Add the chocolate mixture and almond meal to the egg yolk mixture. Mix until combined. Gently fold the egg whites into chocolate mixture. Pour into the prepared pan. Bake for 40 to 45 minutes. Cool cake completely in pan. Serve with cream and strawberries.

Enjoy!

Are you a butter or a margarine family?

26 thoughts on “Flourless Chocolate Cake Recipe”

  1. Looks so delish and you know I love my GF cakes!

    We are a Nuttelex type of house as we don’t eat much dairy and marg is SO bad for you! If I eat butter I use organic and always keep a sick of it in the freezer cos some baking is just better with butter!

    • as a replacement to butter in cake recipes, you can use half cup or 1 x 120grm can of apple puree, and 3/4’s teaspoon of bi carb soda, mix together and it will froth, then add ingredients as you normally would. This is a low fat option, cakes still taste the same!!

  2. Butter me up, I say! If there’s anything that is more comforting than a loaf of fresh, crusty bread just slathered in butter and Vegemite I’m yet to meet it. Oh, unless it’s my homemade mac and cheese which has, of course, butter in it. I just *may* have had a pregnancy craving that involved freezing butter, grating it and then letting piece after piece melt on my tongue. Of course, I’m also the woman who had a mad craving for road tar while pregnant so probably the less said the better!

  3. I am absolutely a butter girl and fall into the same category as your dad… must be from the farming days. HOWEVER, now that I am all grown up and overweight cut the butter out until I discovered the Banting diet… now I can have butter again but NO bread. I love this no flour cake and I am going to give it a try… thanks for sharing.

  4. Hate to be a spoiler, but there’s way more calories in almond meal than in flour – so just a small slice would be recommended (that’s one small slice at a time…. 🙂

  5. These kind of recipes arent to loose weight (anyone wanting to do that wouldnt be eatting something full of chocolate in the first place!) but rather for people who have issues with normal flours eg those who have celiac disease etc.

    Im really looking forward to trying this.

  6. I am baking this as i write…. super excited to try it. I do have a question, it has been in the oven for 45 mins but when I put a skewer in it comes out all mucky still…. is this normal or should I keep cooking?

    • Hello. Sorry for the delay in getting back to you. How did it go? Yes, it should still be moist because it’s a wetter cake, especially because it has no flour. x

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