RECIPE: Deliciously easy flourless chocolate cake

TO CELEBRATE the release of our second cookbook, Meat & Sweet, we would like to share my famous flourless chocolate cake recipe. This cake is so easy, and so decadent served with some whipped cream or a scoop of vanilla bean ice cream.

Flourless chocolate cake


 180g dark chocolate, chopped  

 200g unsalted butter  

 1 shot espresso coffee  

 2 tbs of cocoa powder  

 4 eggs, separated  

 1 cup of caster sugar  

 2 cups of almond meal  

 1 punnet of strawberries, sliced for serving  

 Vanilla bean ice cream for serving.

METHOD: Preheat oven to 180 degrees and grease a 22cm round spring form cake tin. Line the base and sides with baking paper.

In a medium saucepan add butter, chocolate and cocoa powder. Melt over low heat, cook for 2 minutes, stirring constantly until melted and combined, then remove from heat.

In a mixing bowl beat yolks and sugar for 5 minutes. They will become thick and pale. Set aside.

In another mixing bowl that is clean and dry, whisk the egg whites to soft peaks and set aside.

Grab the egg yolk bowl and add chocolate mixture and almond meal. Stir to combine.

Fold in half the egg white mixture, then repeat with the remaining egg whites. Be sure not to let the air out of the egg whites. Pour mixture into the tin and bake for 25-30 minutes.

Remove from oven and allow to cool slightly on bench, then transfer to the fridge until cold.

Take out of spring form tin and slice. Bring cake to room temperature before serving.

Arrange strawberries on top of the cake in a lovely pattern and try to get some height with standing them up. Slightly dust with icing sugar all over the top.

Serve with freshly whipped cream or vanilla bean ice cream.

Dan and Steph Mulheron won My Kitchen Rules in 2013. Visit or find them on Facebook - Dan & Steph - My Kitchen Rules and Instagram - danandsteph13.