Rich flourless chocolate cake

    2 hours 30 min

    A seriously rich flourless cake made with an enormous amount of chocolate! A velvety chocolate icing finishes it off for even more chocolate goodness.

    15 people made this

    Makes: 1 23cm cake

    • 400g plain chocolate, chopped
    • 170g unsalted butter, cubed
    • 6 egg yolks
    • 6 egg whites
    • 150g caster sugar, divided
    • 2 teaspoons vanilla extract
    • 1 teaspoon dark rum
    • 300ml double cream
    • 450g plain chocolate, chopped

    Prep:30min  ›  Cook:2hr  ›  Ready in:2hr30min 

    1. Preheat the oven to 180 C / Gas 4. Grease a 23cm springform cake tin. Line the bottom of the pan with baking paper, then wrap the outside of the pan with foil.
    2. Combine 400g of plain chocolate with the butter in a metal bowl over a pan of simmering water. Stir frequently until melted and smooth. Remove from heat and cool to lukewarm.
    3. In a medium bowl, whip egg yolks with half of the sugar (6 tablespoons) until thick and pale, about 5 minutes. Fold cooled chocolate into the yolks along with the vanilla and rum. In a separate glass or metal bowl, whip egg whites until foamy. Gradually add remaining sugar while continuing to whip to medium stiff peaks. Fold egg whites into the chocolate mixture in thirds. Pour the cake batter into the prepared cake tin.
    4. Bake for 45 to 50 minutes in the preheated oven, until the top of the cake is puffed and cracked. A skewer inserted into the cake will still have some moist crumbs attached. Cool cake in the tin over a cooling rack. The top of the cake will fall in.
    5. To make the chocolate ganache icing: Place 450g chocolate in a metal bowl. Bring cream to the boil in a saucepan. Pour hot cream over chocolate; stir until smooth. Bowl may be set over a pan of simmering water if the chocolate is not able to melt completely from the heat of the cream.
    6. Press down gently on the top of the cake to make it uniformly flat. Remove sides from the cake tin, and turn cake out onto a plate. Remove baking paper from the bottom. Ladle warm chocolate ganache over the top and spread out to cover sides. Let stand until set.

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    Reviews in English (21)


    I made this cake for a friend who has celiac's disease and it was a huge hit. The chocolate ganache was very good, but if I make again I will put it in the refrigerator to set. (I'm new to this so maybe that seems obvious but...) I would have also used less bitter chocolate for the topping. Otherwise a fabulous melt in your mouth cake.  -  07 Apr 2007  (Review from Allrecipes US | Canada)


    I made this cake for my son's (named William) birthday, and it has become a tradition in our house. I used Ghiradelli Chocolate and the quality of the finished torte was impressive, restautant qaulity.  -  24 Jul 2005  (Review from Allrecipes US | Canada)


    This was easy to make and really delicious. It is very, very rich which is why I gave it 4 stars...a little too rich for me with the glaze. I'm going to revise the recipe to lower the carbs by using oil, cocoa and splenda and completely eliminate the glaze though it was very good...just to reduce richness and carbs. Excellent recipe. Great for gift giving.  -  25 Sep 2003  (Review from Allrecipes US | Canada)