Flourless Chocolate Cake

Hi there,
I think one of the most used sayings out there is “don’t judge a book by its cover,” today I’m giving those wise words a little twist and changing it into “don’t judge a cake by it’s appearance.” Though this gluten-free flourless chocolate cake is not a looker, one bite into its decadent creamy richness, and you’ll forget about it’s plain appearance, heck, you’ll even forget about all the pretty 7 layers chocolate cakes out there. Yes, it’s that good!
But, if you are not a chocoholic, please stay well away from it. It’s like death by chocolate in a piece of cake.
  • 60 ml water
  • 60 ml Kahlua
  • 2 g salt
  • 150 g white sugar
  • 500 g dark chocolate
  • 225 g unsalted butter, cubed
  • 3 eggs
  • 3 egg whites


  1. Preheat oven at 150  C
  2. Grease and line  10 ” springform pan with parchment paper, wrap the pan in foil to seal out the water while baking in the water bath.
  3. Combine the water, kahlua, salt and sugar. Melt on low heat and stir until completely dissolved and set aside.
  4. In a microwave, melt the dark chocolate in 30 secs interval, stirring in between, until completely dissolved.
  5. Pour the chocolate into an electric mixer and start adding in the cubes of butter and beat until combined.
  6. Slowly pour in the warm prepared syrup, then beat in the eggs, one at a time.
  7. Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
  8. Bake cake in the water bath for 45 minutes. The cake should still look a little wet. DO not panic if the surface is not perfectly smooth, it’s normal for this cake.
  9. Leave to cool down and refrigerate the cake for 6-8 hours or overnight.
  10. Run a hot knife around the set cake before unmolding. This cake is best eaten with whipped cream or ice-cream.

 Bon Appétit!

6 Comments Add yours

  1. thehungrymum says:

    wow, that looks amazing!

  2. นันทนัช says:


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