Flourless chocolate cake

Flourless chocolate cake
No flour in this cake!

A great alternative choccie cake recipe for when you want something a little different (or you've run out of flour...). Makes one 22cm round cake, which serves 8-10 people, depending on how much you like them.


  • 100g skinned hazelnuts
  • 200g Whittaker’s Dark Ghana chocolate, broken into pieces
  • 200g salted butter, diced
  • 4 Freedom Farms eggs, separated
  • 200g caster sugar
  • 100g ground almonds
  • Icing sugar to decorate


  1. Preheat the oven to 180℃. Grease the base and sides and line the base of a 22cm springform cake tin with baking paper. Spread hazelnuts on a baking tray and toast in hot oven for around 15 minutes, checking halfway though, until golden. Remove from the oven and let cool. Put toasted hazelnuts in a food processor or blender and pulse until you reach the consistency of demerara sugar. Set aside.
  2. Put chocolate and butter into a double boiler or a bowl set over a small amount of simmering water in a saucepan (ensure the water is not touching the bowl). Melt, stirring, until almost entirely melted then remove from heat and stir until melted and glossy. Allow to cool slightly.
  3. Whisk egg yolks and sugar until fluffy. In a separate bowl whisk egg whites until soft peaks form.
  4. Stir melted chocolate and butter into the egg yolk mixture and combine thoroughly. Stir in the hazelnuts and the ground almonds, then fold in the egg whites using a whisk or metal spoon, until combined.
  5. Pour batter into prepared tin. Bake for 35-40 minutes. The trusty old skewer test doesn’t apply here as you still want the centre nice and fudgy, but the cake is ready when a crust has formed on top of the cake (the crust may crack – that’s fine!)
  6. Cool for 10 minutes in tin before carefully turning out onto a cake rack to cool completely.
  7. You may like to decorate the cake by sprinkling icing sugar through a sieve over a paper doily or your own homemade paper-cut pattern – or pile on fruit, berries, cream and so on if you prefer.