There’s something undeniably comforting about a homemade chocolate cake. This flourless chocolate cake is one of those recipes that strikes the perfect balance between indulgence and simplicity. It’s rich, decadent, and the ideal go-to for those days when you want a dessert that feels special without too much effort. The secret is in the almond meal, which gives the cake a beautifully moist texture while keeping it gluten-free, making it a crowd-pleaser for everyone at the table.
I love to finish it with a scattering of fresh berries—strawberries and raspberries work beautifully here, cutting through the richness of the chocolate with a bright pop of colour and a tart sweetness. A light dusting of icing sugar adds just the right amount of elegance, perfect for everything from casual gatherings to a dinner party.
Whether you serve it slightly warm with a dollop of whipped cream or enjoy it the next day with your morning coffee, this cake is a little piece of indulgence that everyone will love. Best of all, it’s one of those recipes that’s easier than it looks—just melt, whisk, and bake! Simple, delicious, and wonderfully moreish.
Flourless Chocolate Cake with Fresh Berries
Ingredients:
200g dark chocolate, chopped
150g unsalted butter, cubed
1 cup (220g) caster sugar
1 tsp vanilla extract
4 eggs, separated
1 cup (100g) almond meal
Fresh berries (strawberries, raspberries) to serve
Icing sugar, for dusting
Method:
Preheat your oven to 160°C (320°F). Grease and line a 20cm (8-inch) springform tin with baking paper.
Melt the chocolate and butter in a heatproof bowl over a saucepan of simmering water, stirring until smooth. Remove from heat and allow to cool slightly.
In a large bowl, whisk the egg yolks, sugar, and vanilla until pale and creamy. Fold in the cooled chocolate mixture, then the almond meal until just combined.
In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the chocolate mixture in two batches, being careful not to overmix.
Pour the batter into the prepared tin and smooth the top. Bake for 35-40 minutes or until the centre is just set. The cake will have a slight wobble in the middle when done. Allow to cool in the tin.
To serve, dust with icing sugar and top with fresh berries.
Light, rich, and gluten-free—a perfect balance of indulgence and simplicity. Enjoy this cake with a dollop of cream or on its own!