Summers seem to be getting hotter and hotter with each passing year, and when the temperature rises, warm, comforting food is the last thing on one’s mind. On particularly hot days, I naturally find myself reaching for lighter, cooler options, fresh salads, quick curries, fruity shakes and refreshing smoothies.
But after days of fruity drinks and salad dinners – no complaints here, by the way! – I woke up one morning craving something warm, sweet and indulgent. And not just any sweet treat. I was craving a slice of my flourless dark chocolate cake.
Those who know me can testify to just how unusual that is. As much as I love chocolate, chocolate cake and chocolate ice cream have never really been my first choice. I’ll happily enjoy a little every now and then, simply because I adore chocolate, but if there’s another Dessert on offer, I’ll usually go for that instead.
Still, a craving is a craving, and this flourless dark chocolate cake is exactly what I needed. Rich and deeply chocolatey, with an irresistibly moist centre and a wonderful nutty crunch, it’s a simple yet indulgent cake that just happens to be gluten-free too.
Best of all, it’s incredibly quick and easy to make—because who wants to spend hours in the kitchen on a scorching summer day? This wonderfully rich dark chocolate delight is best served with a chilled Spritz Coffee, for a perfect little indulgence.
Craving officially satisfied!
Ingredients:
3 large eggs
150 g dark chocolate
75 g unsalted butter
1 cup sugar
2 tbsp cocoa powder
3 tbsp cornflour
½ tsp bicarbonate of soda
Pinch of salt
3 tbsp sour cream
2 tbsp brewed espresso, cooled
1 tsp vanilla extract
2 tbsp crushed nuts
Method:
Preheat the oven to 190°C / 170°C fan / 375°F / Gas 4.
Roughly chop the dark chocolate.
A handy tip: chop the chocolate on its own wrapper, it makes it easier to transfer without making a mess of the little bits and chocolate dust.
Transfer the chopped chocolate to a medium heatproof bowl and add the butter.
Melt the chocolate and butter together in the microwave in 10-second intervals, stirring well between each one, until completely melted, smooth and glossy. Set aside to cool.
In a separate large bowl, beat the eggs and sugar together until pale, fluffy and approximately doubled in volume.
Using a spatula or large metal spoon, gradually fold the cooled chocolate mixture into the eggs, about 1 tablespoon at a time, taking care not to knock out too much air.
In a separate bowl, mix together the cocoa powder, cornflour, bicarbonate of soda and salt. Sift the dry ingredients over the chocolate and egg mixture, then gently fold until just combined.
Mix together the sour cream, vanilla extract and cooled espresso. Gradually fold this into the batter, about 1 tablespoon at a time. You may not need all of the liquid, so stop adding it if the batter begins to look too runny. The finished batter should be smooth and thick, but still easy to pour.
Generously butter a 9-inch (23 cm) round cake tin, then pour in the batter and spread it evenly.
Scatter the crushed nuts over the top. Using a teaspoon, gently swirl them into the surface of the batter.
Bake in the preheated oven for 20–25 minutes, until the top has formed a delicate crust while the centre remains soft and moist.
Remove from the oven and allow the cake to cool in the tin before serving.
Tips to a Better Better Fflourless Dark Chocolate Cake
Chocolate.
- Chocolate is the star of this cake, using a good-quality dark chocolate will give you a richer, deeper flavour. Look for around 60–70% cocoa solids.
- Don’t skip the coffee. Espresso enhances the chocolate flavour without making the cake taste of coffee.
Eggs.
- Avoid adding hot chocolate and butter directly to the beaten eggs, as the heat can affect their light, airy texture.
- Beat the eggs and sugar until pale, fluffy and doubled in volume. This will give the flourless cake its lovely light texture.
Batter.
- When adding the chocolate and dry ingredients, use a spatula or large metal spoon and fold rather than stir. This helps retain as much of the air as possible.
- Add the sour cream, espresso and vanilla mixture gradually, minding the consistency. The batter should be thick and smooth but still pourable, so you may not need every last drop.
Nuts.
- Try different nuts. Hazelnuts, walnuts, pecans or almonds all pair beautifully with dark chocolate.
- Toasting the nuts beforehand will give them an even deeper, nuttier flavour. Ensure to chill them fully before adding.
Bake.
- Don’t overbake it. The secret to this cake is its delicate crust, while the centre remains soft, slightly fudgy and wonderfully moist.
- As tempting as it might be, allow the cake to completely cool before slicing. The cake will continue to set as it chills.
Enjoy!
Flourless Dark Chocolate Cake
Ingredients
- 3 large eggs
- 150 g dark chocolate
- 75 g unsalted butter
- 1 cup sugar
- 2 tbsp cocoa powder
- 3 tbsp cornflour
- ½ tsp bicarbonate of soda
- Pinch of salt
- 3 tbsp sour cream
- 2 tbsp brewed espresso chilled
- 1 tsp vanilla extract
- 2 tbsp crushed nuts
Instructions
- Preheat the oven to 190°C / 170°C fan / 375°F / Gas 4.
- Roughly chop the dark chocolate.
- Tip: A handy tip is to chop it while it’s still on its wrapper, which makes it much easier to transfer without making a mess.
- Transfer the chopped chocolate to a medium heatproof bowl and add the butter.
- Melt the chocolate and butter together in the microwave in 10-second intervals, stirring well between each one, until completely melted, smooth and glossy. Set aside to cool.
- In a separate large bowl, beat the eggs and sugar together until pale, fluffy and approximately doubled in volume.
- Using a spatula or large metal spoon, gradually fold the cooled chocolate mixture into the eggs, about 1 tablespoon at a time, taking care not to knock out too much air.
- In a separate bowl, mix together the cocoa powder, cornflour, bicarbonate of soda and salt. Sift the dry ingredients over the chocolate and egg mixture, then gently fold until just combined.
- Mix together the sour cream, vanilla extract and cooled espresso. Gradually fold this into the batter, about 1 tablespoon at a time. You may not need all of the liquid, so stop adding it if the batter begins to look too runny. The finished batter should be smooth and thick, but still easy to pour.
- Generously butter a 9-inch (23 cm) round cake tin, then pour in the batter and spread it evenly.
- Scatter the crushed nuts over the top. Using a teaspoon, gently swirl them into the surface of the batter.
- Bake in the preheated oven for 20–25 minutes, until the top has formed a delicate crust while the centre remains soft and moist.
- Remove from the oven and allow the cake to cool in the tin before serving.