Dark Chocolate Flourless Cake Recipe
fresh berries
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
Berries
Method
Cake Preparation
- 1
Melt Chocolate and Butter
In a heatproof bowl, combine dark chocolate and unsalted butter. Set the bowl over a pot of simmering water (double boiler) and stir until melted and smooth. Remove from heat and let cool slightly.
- 2
Mix Sugar and Eggs
In a separate bowl, whisk together granulated sugar and large eggs until the mixture is pale and slightly thickened.
- 3
Combine Mixtures
Pour the melted chocolate mixture into the egg mixture. Add vanilla extract and mix until well combined.
- 4
Add Dry Ingredients
Sift cocoa powder and salt into the chocolate mixture. Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
- 5
Prepare Baking Pan
Preheat your oven to 175°C (350°F). Grease a round 8-inch (20 cm) cake pan and line the bottom with parchment paper.
- 6
Bake the Cake
Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until the top has formed a crust and a toothpick inserted into the center comes out with a few moist crumbs.
- 7
Cool the Cake
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, turn it out onto a wire rack to cool completely.
Berry Preparation
- 8
Prepare Berries
While the cake is cooling, wash the mixed fresh berries gently under cold water. Drain well.
- 9
Sweeten Berries
In a small bowl, sprinkle the berries with powdered sugar and toss gently to coat. Let them sit for about 10 minutes to release their juices.
- 10
Garnish with Mint
Just before serving, place the sweetened berries on top of the cooled cake and garnish with fresh mint leaves.
