Flourless Chocolate Cake

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This cake is rich and decadent and looks like something you will only find in a fancy coffee shop. It is quick and easy to make at home though. Be sure to use good quality chocolate like Lindt – it will make a world of difference!

Chocolate Cake
250 g dark chocolate, e.g. Lindt 70%
225 g butter
4 extra large eggs
100 g sugar
2.5 ml salt
2.5 ml vanilla extract

Chocolate Ganache Topping
100 g dark chocolate, e.g. Lindt 70%
125 ml fresh cream

  1. Preheat the oven to 170°C and line a 25 cm spring form cake tin with baking paper.
  2. Melt the chocolate and butter in a double boiler. Set it aside.
  3. Beat the eggs and sugar very well with an electric hand mixer until quite thick and pale yellow.
  4. Add the salt and vanilla extract and mix well.
  5. Pour in the chocolate mixture and beat until smooth.
  6. Pour the batter into the prepared cake pan and bake the cake for 45 minutes.
  7. Set it aside to cool.
  8. To make the chocolate ganache, melt the chocolate in a double boiler.
  9. Stir in the cream and set it aside.
  10. Invert the cake onto a serving plate and remove the baking paper.
  11. Pour the ganache on top and serve.

12 servings.

Pour the cake batter into the spring form tin.
Remove the cake from the oven after 45 minutes. Let the cake cool for about 10 minutes.
The cake will deflate a little – don’t be alarmed though – it should do it.
Invert the cake onto a serving plate.
Remove the baking paper.
Spoon the chocolate ganache onto the cake and serve.
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