Flourless chocolate cake

I’d never baked a flourless chocolate cake before. I wonder why. Because it is bloody brilliant and screams of chocolate with every mouthful. Given a chance, I would want to call this a live explosive lethal chocolate bomb cake.

It is quite fascinating that a thing like this can be made without a pinch of flour. To me, that is a baking miracle. Of course egg whites largely contribute to the success of this cake.

I’ve been eyeing this recipe for a long time but was just waiting for the right time (read a block of good dark chocolate) to bake it. This is a Ritu Dalmia recipe that featured in my most favouritest magazine BBC Good Food India. And I assure you, this recipe is a keeper. I could tell from the way my lady colleagues closed their eyes and relished every bit.

Also, what is the procedure to stop eating food while taking pictures of it? I ate ridiculously large slices of this cake while taking these pictures. There should be some way to stop that. It is not even funny.

Just two pieces of advice with this cake. 1) use the best quality dark chocolate you can find. 2) Share this cake. With a lot of people.

Recipe by Ritu Dalmia (Featured in BBC Good Food India Magazine)


250 gms of dark chocolate (I used Morde)
125 gms of unsalted butter
3 eggs
50 gms of sugar
Dark cocoa powder 1/2 tbsp (Hershey’s or Cadbury Cocoa Powder)

Grease a 10 inch baking tin and line with parchment paper and preheat the oven to 200 degree celsius. Chop the chocolate and the butter and melt in a double boiler till completely melted and a smooth mixture is formed.

Separate the eggs. Beat the yolks with the sugar. Add the melted chocolate butter mixture and the cocoa powder into the yolks and mix well. Beat the egg whites until stiff peaks are formed with a hand whisk/beater. Slowly fold the chocolate yolk mixture with the egg whites to not damage the air incorporated in the egg whites (my pro-baker aunt helped in this step because I freaked out too much)

Pour the batter into the prepared tin and bake for 10 minutes. Then, lower the heat to 160 degrees and bake for another 35 minutes. Cool completely before unmoulding. Sprinkle icing sugar generously and serve with lot of love.


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