Flourless chocolate cake

I’m updating this post today because I suddenly had an incredible realisation. Flourless chocolate cake is amazing. Like really amazing. But it’s MUCH MORE amazing with this raspberry sorbet. 

Anyone who knows me would know that my favourite flavour combination ever is raspberry and chocolate. I almost don’t want to eat chocolate without raspberry sometimes. It’s like once you’ve tried salted caramel - can you really ever go back to caramel without the salt ? I can’t. The rich, luxurious sweetness of the cake is so smoothly balanced with the light, acidic tartness of the sorbet, once you have them together in one bite, it feels like a complete dessert. 

I found the recipe in Rose Levy Barenbaum’s Cake Bible, a cookbook that is exactly what is sounds like - a cake bible. It is a bit dated, so you may not find the new age avocado-matcha-black sesame kind of flavours all that much, but if you like traditional, old fashioned classics (I DO!) then this book is a must-have and I can promise it will spend more time on the counter than on the shelf. She calls this cake a chocolate oblivion torte but here I’m calling it a flourless chocolate cake because I feel like that’s a slightly less intimidating way to put it although it really is as indulgent and decadent as a chocolate oblivion torte, so that name really does justice to it.

This recipe is one of the quickest and easiest chocolate cakes & it’s completely fuss-free. I strongly recommend pairing it with raspberry sorbet, but If you don’t like raspberry, you can pair it with vanilla ice cream, lightly whipped coconut cream or fresh strawberries. And if you want, just have it the way it is because it is still exceptional. 


Recipe (Adapted from Cake bible) 


400 g bittersweet chocolate, cut into pieces 

200 g unsalted butter

6 eggs 


Preheat the oven to 180˚ C and line a 8” springform tin with greased parchment paper. 

Melt the chocolate and butter in a large heatproof bowl suspended over a pan of simmering water. Keep stirring with a wooden spoon to avoid burning. 

When it is almost completely melted, take it off the heat, stir for about a minute until no lumps remain and leave it to cool.

Heat the eggs in a metal bowl over a pan of simmering water. stir constantly and heat until the eggs are warm to the touch. 

Immediately take it off the heat and beat using an electric whisk. Whisk constantly until the mixture is very fluffy and tripled in volume. 

Gently fold the whisked eggs into the cooled chocolate-butter mixture, using a spatula. Be careful to ensure that it is well incorporated. 

Pour the batter into your greased springform tin. Place tin in a larger pan of water and bake in the centre of the oven for about 35 - 45 minutes or until the top looks set. 

Take it out of the oven and let it cool to room temperature. It might be very soft from the centre when you take it out of the oven but that’s okay. 

When it’s completely cooled, refrigerate for atleast 2 - 4 hours or overnight.  





Since chocolate is basically the only flavour in this dessert, I’d really recommend investing in good cooking chocolate. Try choko la! 

Be really careful while heating the eggs in the bain marie. Whisk constantly and remove from heat as soon as the eggs are warm to touch. Don’t let them get too warm or you’ll have scrambled eggs! 

When folding the eggs into the chocolate mixture, make sure to fold very gently but thoroughly. Sometimes, the heavier chocolate butter components settle at the bottom while the lighter eggs remain on top. So make sure it’s properly incorporated and the mixture is uniform.