Take the cake and master your baking technique with this classic flourless chocolate cake.


  • 1 teaspoon instant coffee powder
  • 1/4 cup boiling water
  • 200g butter, chopped
  • 180g dark chocolate, chopped
  • 2 tablespoons cocoa powder, sifted
  • 4 eggs, separated
  • 1 cup caster sugar
  • 2 cups almond meal (ground almonds)
  • Cocoa powder, for dusting
  • Double cream, to serve
  • Strawberries, to serve


  • Step 1
    Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 22cm round (base) spring-form cake pan. Line base and side with baking paper.

  • Step 2
    Place coffee powder and boiling water in a heatproof jug. Stir to dissolve. Place butter, chocolate, cocoa powder and coffee mixture in a medium saucepan over low heat. Cook, stirring constantly, for 2 to 3 minutes or until melted and combined. Remove from heat. Transfer to a bowl to cool slightly.

  • Step 3
    Using an electric mixer, beat egg yolks and sugar for 5 minutes or until thick. Set aside. Using an electric mixer, beat egg whites until soft peaks form (see Cooking class, below).

  • Step 4
    Add chocolate mixture and almond meal to egg yolk mixture. Stir to combine. Using a large metal spoon, gently fold half the egg whites into chocolate mixture. Repeat with remaining egg whites. Pour into prepared pan. Bake for 40 to 45 minutes or until a skewer inserted in centre comes out with moist crumbs clinging. Cool cake completely in pan. Dust with cocoa. Serve with cream and strawberries.


  • 1716 kj


  • 30g


  • 13g


  • 2g


  • 7g


  • 110mg


  • 140.63mg


  • 26g


  • 28g


All nutrition values are per serve


Cooking class: Beating egg whites: Beating egg whites to form soft peaks before folding into cake batter will add air and lightness to the cake mixture. Ensure the bowl and beaters are clean and dry, and avoid any contact with fat (otherwise egg whites won’t beat). Wiping out the bowl with half a teaspoon of white vinegar before using will remove all traces of fat. You can also use a whisk for this step.

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