Seriously rich chocolate cake

Seriously rich chocolate cake

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(20 ratings)

Prep: 20 mins - 30 mins Cook: 35 mins

More effort

Cuts into 8-10 slices
Dark, rich and delicious - the perfect dessert

Nutrition and extra info

Nutrition: per serving for eight

  • kcal401
  • fat30g
  • saturates11g
  • carbs24g
  • sugars22g
  • fibre2g
  • protein10g
  • salt0.66g
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  • 100g butter, diced, plus extra for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • flour, for dusting



    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 140g best-quality dark chocolate, with 70% cocoa solids, broken into pieces
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 6 large eggs, separated



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 140g ground almond
  • 1 tbsp kirsch or Cointreau (optional)



    Produced in mainly in Germany, but also in Switzerland and the Alsace region of France, Kirsch…

  • pinch of salt
  • 85g caster sugar
  • cocoa powder and crème fraîche, to serve


  1. Preheat the oven to 170C/Gas 3/fan oven 150C. Grease a 23cm/9in springform cake tin and line the base with greaseproof paper or baking parchment. Dust the sides with a little flour. Put the chocolate and butter into a heatproof bowl set over a pan of gently simmering water. Heat until melted, then remove the bowl from the pan and stir until smooth. Leave for about 5 minutes to cool slightly.

  2. Stir in the egg yolks, ground almonds, and the liqueur, if using. Put the egg whites into a large bowl, add a pinch of salt and whisk until soft peaks form. Continue whisking, sprinkling in the sugar a little at a time, until stiff peaks form. Stir 2 tablespoons of the whites into the chocolate mixture, then carefully fold in the remainder until no traces of white are left.

  3. Spoon the mixture into the prepared tin and bake for 30-35 minutes until well risen and just firm to the touch. Cool in the tin (don’t worry if the cake sinks and cracks slightly – it will still be fine). You can make the cake up to this stage up to four days ahead and keep it in an airtight container in a cool place. It also freezes well for up to one month.

  4. To serve, remove the cake from the tin and peel away the lining paper. Sift cocoa powder liberally over the top and cut into slices. Serve with crème fraîche.

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Comments, questions and tips

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12th Nov, 2016
Ok for a flourless cake but I've had better. Slightly lacking in moisture and once cooked has sunken to half the height, so definitely nothing like the picture. Definitely chocolatey and not overly sweet, which I personally liked. I call it a "healthy chocolate cake" (if there is such a thing!)
10th May, 2016
Agave just made this cake for the second time, absolutely delicious. I run a bed and breakfast and have lots of gluten free guests. They thought it was amazing, even took some home. Thank you a great success
27th May, 2013
A handy recipe for those who cannot tolerate gluten or wheat as it is flourless. I made it for my sister for this reason, and while we enjoyed it, I'm not sure that I would make again. I found the texture slightly odd - somewhat soapy (can't think of another word for it).
3rd Apr, 2013
This is the best gluten-free chocolate cake recipe I have ever used!!! Ever!!! Lots of other recipes i have tried leave the cake moist in the middle and uncooked and too dry and cracked in other areas. I will be saving this one for sure!! Make sure you don't over cook. Cook it for allocated time and I used a square tin so I could cut it into squares for a more contemporary look (dinner party) You won't be disappointed! Oh and I used dark orange chocolate as well as the recommended Cointreau.
24th Feb, 2013
Not my favourite by was very enjoyable :) we have an amazing chocolate cake with ganache on our community baking page, have a look! Discuss recipes, show off your creations and get tips!
12th Sep, 2012
Made this on sunday , tasted lovely , not too rich for me , but i found it didnt rise,certainly didnt look like the one in the picture, i followed recipe exactly , used proper size tin . my oven is only 2 years old , so i know its not that , so a bit disappointed , am not a fantastic baker, but everything i have ever made from this site has always worked out , except this .. so dont know what went wrong
14th Jul, 2012
'O my'! This recipe is fantastic. I made individual cupcakes and they are delicious. Fifty shades of wonderful!!!
10th Jul, 2012
This recipe really does need the alcohol to give it a lift. I didn't have any snd I felt it lacked a little something. I grated some of the chocolate on the top which helped and it kept for a few days in the fridge, no problem.
6th Apr, 2012
Possibly the worst recipe I have ever used, it does not work, or taste nice at all. I highly recommend you change site to find a dessert to use, as this one is awful.
14th Mar, 2012
Very good. Didn't have liqueur at hand, so used port instead and it turned out fine. Will definitely do it again!


7th Apr, 2016
Hi can you re-warm this in the oven? How long would it take to serve warm?
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