I am sharing my family’s flourless chocolate cake recipee. The cake is simply delicious, perfect for non gluten diet and has many possible variations. It can thus be adapted to suit “low sugar desert” diets. Up to you to try!
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 30 minutes
- Servings: 6
Ingredients you will need
- 200g dark chocolate, chopped
- 100 g unsalted butter 1 stick (1/2 cup) , cut into small pieces
- 4 eggs, separated
- 100 g almond powder (complete almond powder if possible)
- 70 g granulated sugar
- powdered sugar, for dusting (optional)
Variations
- add 1/4 cup whole milk
- or 2 spoons of cream
- choose raw sugar cane
Here’s how to make it
- Preheat oven with rack in the center to 180 degrees C (350 degrees F).
- Place a piece of parchment on the bottom of the pan (preferable a springform pan).
- Melt the chopped chocolate in a double boiler ( in a « bain-marie ») with butter :
- Separate the eggs and place the yolks in a bowl and the whites in a mixing bowl.
- Mix the egg yolks and the sugar with a fork.
- Add the melted chocolate to this mixture. Blend with the fork.
- Add the almond powder. Stir to combine.
- Whip the egg whites until stiff peaks (a pinch of salt might help if you are not allergic to it).
- Gradually fold the egg whites in the chocolate mixture with a rubber spatula.
- Pour the batter into your pan and place in the preheated oven. Bake for 15 to 20 minutes maximum. Use the tip of a knife to test the cooking: when the metal is removed from the cake cleaned the cake is ready
- Cool the cake in the pan for about 1 hour (option!)
- Dust the cake with powdered sugar, if desired, and serve. Store the cake covered in the fridge .
Hope you will enjoy! Marie-Catherine Phanekham
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