Recipe: Flourless Chocolate Cake


  • 1 stick of margarine (or butter)
  • 150-200 g (5.3-7 oz) chocolate chips
  • 6 eggs, seperated
  • 133 g (⅔ cup) sugar, divided in half
  • 113g (4oz) almond flour


Preheat oven to 350° F.
Melt the chocolate and margarine in a double boiler.
Mix in the egg yolks and 66g (⅓ cup) of sugar. Mix in almond flour.

In a fresh bowl, beat egg whites with a clean whisk. Slowly add 67g (⅓ cup) sugar, a tablespoon at a time, to the whipping egg whites to create a meringue (stiff peaks).

Slowly fold the meringue into the chocolate mix.
Reserve ¼ batter for topping.
Grease a 9” springform pan really really well and pour in remaining ¾ of the batter. Bake for 30 minutes.
Cool in the pan for 10-15 minutes.
Go around the edge with a knife before opening the springform.
Let cool full before decorating with the reserved topping.
Store in the fridge until serving.

Pairs deliciously with pureed frozen raspberries (strain the seeds).

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