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Absolute Divine Flourless Chocolate Cake

By ruthmaria on 08 September 2008 | Viewed 25994 times

Divine, delicious, amazing, super rich and hard to resist!


500g good quality dark chocolate - chopped
6 eggs
2 tablespoons Frangelico or brandy
165g ground hazelnuts
250mls whipping cream (whipped)
icing sugar to dust
thick (double) cream to serve


* Preheat oven to 150degrees.

* Grease a deep 20cm round cake tin and line the base with baking paper
* Place the chocolate in a heatproof bowl. Half fill a saucepan with water, boil, then remove from the heat and sit the bowl over the pan - don’t let the bowl touch the water. Stir occasionally until the chocolate melts.

*Put the eggs in a large heatproof bowl and add the Frangelico. Put the bowl over a pan of barley simmering water - don’t let it touch the water. Beat the mixture with electric beaters on high speed for 7 minutes, or until light and foamy. Remove from the heat

* Using a metal spoon, quickly and lightly fold the chocolate and ground nuts into the egg mixture unil just combined. Fold in the whipped cream and pour into the cake tin.

*Put the cake tin into the roasting tin. Pour hot water into the roasting tin to come halfway up the side of the cake tin.

* Bake for 1 hour or until just set.

* Remove the cake tin from the oven and cool to room temperature. Cover with plastic wrap and refrigerate overnight.

When ready to serve:
Invert the cake onto a plate, remove the paper and cut into slices. Dust with icing suger and serve with cream.

Sounds great but would you be able to wait till the next day

Posted by RobFred  on  01/09/09  at  06:15 AM

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