Flourless Chocolate Cakes Recipe

This amazing Flourless Chocolate Cakes Recipe is just mouth melting. The raspberries provided a welcoming freshness. The cakes could also be garnished simply with a delicate, sweetened whipped cream and fresh strawberries or blueberries. I hope you like it.

  • 180 g (6 oz) butter, chopped
  • 220 g (7 1/2 oz) quality dark chocolate, chopped
  • 1 1/4 cups caster (superfine) sugar
  • 3/4 cup almond meal
  • 1 cup cocoa powder, sifted
  • 5 eggs

  • Preheat the oven to 140° C (280° F).  Grease 12 x 1/2 cup (4 fl oz) capacity non-stick muffin tins.
  • Place the butter, chocolate and sugar in a medium saucepan over low heat and stir until melted and smooth.
  • Place the almond meal and cocoa in a bowl and whisk to combine.  Add the chocolate mixture and whisk to combine.
  • Add the eggs gradually, whisking until well combined.
  • Divide mixture evenly between muffin cups.  Bake for 30 minutes or until firm.
  • Allow to cool in the tins.

Chocolate Glaze:
  • 150 g (5 oz) dark chocolate, chopped
  • 1/2 cup (4 fl oz) single or pouring cream
  • Place the chocolate and cream in a small saucepan over low heat, stirring until melted and smooth.
  • Allow the mixture to stand for 10 minutes and to thicken slightly.
  • Sugared Berries
  • raspberries
  • egg white
  • caster (superfine) sugar
  • Brush some raspberries with a little egg white.
  • Toss in caster sugar.

To Assemble Flourless Chocolate Cakes:
  • Pour the glaze over the cooled flourless chocolate cakes; tap to remove any air bubbles.
  • Garnish with sugared berries.