Flourless Chocolate Cake

I have to confess that I’ve been slipping up on my whole healthy eating plan lately. It started with my birthday weekend and I’ve kind of been going on and off track ever since! My excuse is that Valentine’s is on its way and that there are too many baking opportunities to pass up! I recently made a flourless chocolate cake — and no exaggeration — it was incredible. 


I received a couple of Hummingbird Bakery cookbooks as a bday present and this was the first recipe that I tried from them. I glanced through the method, gathered the simple ingredients and got to work. Then at the last minute, I remembered that someone had borrowed my one and only spring-form cake tin and I’d have to just use a regular 9-inch…


I didn’t think it would be that big a deal and after spending nearly an hour in the oven; it looked so promising. Unfortunately, however, I had such a nightmare trying to get this out of the pan! I couldn’t just flip it out like I would with any other cake because it was way too delicate. In the end, I just had to slice it in the pan as carefully as I could and slide it out, piece by piece!

To make things even worse (!), I initially feared that it was under-baked because it was ridiculously runny. We were impatient though and tried it anyway! It was still warm and so rich and delicious and (we decided) almost definitely cooked. As the recipe suggests that you can leave it in the fridge, that’s what I did afterwards.


When I checked on it a few hours later, it had completely set. In place of the runny messy-but-yummy cake was this dense and fudgy solid dessert. We’d already established that it tasted amazing but a few hours of chilling time had turned it in to something even better. It was intensely chocolatey, indulgent and so satisfying — definitely ideal for Valentine’s (or any/every time of the year) The recipe advises that you use all dark chocolate with at least 70% cocoa solids. I swapped that around a bit with what I had which included regular milk chocolate and two bars of dark chocolate with 85% cocoa solids.


I can’t recommend this enough, it’s just one of those things you absolutely have to try for yourself. The cake itself was delicious on its own but a dusting of icing sugar and some whipped cream and fresh raspberries on the side made for the best kind of finishing touches — total perfection!



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