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Flourless dark chocolate cake

Published: 30 Jan 18
Updated: 18 Mar 24

The Bourke Street Bakery mini-chain, in Sydney, is famous for its flourless chocolate cake. Thanks to this recipe, you can now recreate this fabulously indulgent, gluten-free bake at home.

You can also see our guide to chocolate, too, including how to curl it and pipe it.

Easy
February 2018

Test kitchen approved

Serves 12
Hands-on time 20 min, Oven time 55-60 min, plus cooling

The Bourke Street Bakery mini-chain, in Sydney, is famous for its flourless chocolate cake. Thanks to this recipe, you can now recreate this fabulously indulgent, gluten-free bake at home.

You can also see our guide to chocolate, too, including how to curl it and pipe it.

Gluten-free recipes

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Ingredients

330g dark chocolate (55% cocoa)
240g unsalted butter
40g (sesame seeds)
160g hazelnut meal
8 eggs, separated
240g caster (superfine) sugar

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Method

Preheat the oven to 150°C (300°F). Grease a 23 cm (9 inch) spring-form cake tin and line the base and side with baking paper, allowing it to protrude about 2.5 cm (1 inch) above the tin.
Put the chocolate and butter in a large stainless steel bowl and set it over a saucepan of simmering water. Stir occasionally until melted. Remove from the heat and add the sesame seeds, hazelnut meal and egg yolks. Stir to combine, then set aside.
Put the egg whites and sugar in the bowl of an electric stand mixer fitted with a whisk attachment. Whisk to stiff peaks, then use a large spoon to gently fold in one-third of the chocolate mixture at a time, ensuring each batch is combined before adding the next. Pour the mixture into the prepared cake tin.

Bake for 55–60 minutes, or until set. Cool in the tin for 5 minutes, before turning out onto a wire rack to cool.

Recipe from February 2018 Issue

delicious. tips

This cake will keep in an airtight container at room temperature for up to 3 days, or in the fridge for up to 1 week; bring back to room temperature for serving.