Flourless Chocolate Cake Recipe
Mixed berry sauce and Chantilly
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cake
Berry Sauce
Chantilly Cream
Method
Cake
- 1
Melt Chocolate and Butter
Preheat your oven to 180°C (350°F). In a heatproof bowl, combine the dark chocolate and unsalted butter. Place the bowl over a pot of simmering water (double boiler method) and stir until melted and smooth. Remove from heat and let it cool slightly.
- 2
Mix Ingredients
In a large mixing bowl, add the sugar, eggs, and vanilla extract to the melted chocolate and butter mixture. Whisk until well combined and smooth. Add a pinch of salt.
- 3
Bake the Cake
Pour the batter into a greased 8-inch round cake pan. Bake in the preheated oven for 25-30 minutes, or until the top is set and a toothpick inserted in the center comes out with a few moist crumbs. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Berry Sauce
- 4
Prepare Berry Sauce
In a small saucepan over medium heat, combine the mixed berries, sugar, and lemon juice. Cook for about 5-7 minutes, stirring gently until the berries break down and the sauce thickens slightly. Remove from heat and let it cool to room temperature.
Chantilly Cream
- 5
Whip the Cream
In a chilled mixing bowl, add the heavy cream, powdered sugar, and vanilla extract. Using an electric mixer, whip on medium-high speed until soft peaks form. Be careful not to overwhip.
