Flourless Chocolate Cake


This Flourless Chocolate Cake is very dear to me for various reasons. One, this is made out of my favorite recipe books, The Bourke Street Bakery, its a fool proof recipe and how. Two, i baked it for the first time along with a dear friend, and three, it was the first thing we made in my new oven.Its a beautiful cake, flaky crust on top and smooth intense inside.

Ever since i met Harleen a dear friend, and saw how limited a gluten intolerant person is with dessert options, i had told her i will definitely learn some flour less dessert, and Harleen my darling i must tell you your search would end right here, its sinful, boozy, fresh with orange and each one of us who have had it, have gone ummmmm with every bite, we just couldn’t stop, just couldn’t. 
Me and Mon baked this together and what a ball we had that day, we baked together for 4-5 hours, chatted like crazy, shared the silly pleasures of the perfect shiny meringue, the way eggs quadrupled in minutes, the perfect pictures we took, the new techniques we learnt, and oh yes, when Mon almost shouted at me to when i was not folding the things right 😀 and how can i forget the most perfect caramel this lady churned up in minutes, no fuzz but a lovely homemade caramel sauce, why caramel, well it was for a flan we baked.
As usual i will never follow a recipe to the T, well don’t worry, that day is yet to come, we added orange and cointreau to it, used 70% cocoa instead and what a result, i wish the Bourke street guys could know what wonders we have done to their recipe 🙂 So here’s the recipe… read it patiently , lovely methods, and fun results. 


  • 260 gms, dark chocolate, finely chopped
  • 135 ml milk
  • 40 gm yoghurt
  • 4 eggs
  • 105 gm superfine sugar, for eggs
  • 4 egg whites
  • 160 gm superfine sugar for egg whites
  • 135 ml pouring whipping cream
  • 55 gm unsweetened cocoa powder, sifted
  • zest of 1 orange
  • 60 ml Cointreau


  1. Preheat the oven to 150C. Grease an 8 inch cake tin, preferable a spring foam cake tin, and line the side and base with baking paper, the paper should protrude about 1 inch above the tin, (the cake rises and then collapses once removed). 
  2. Place the chocolate in a large stainless steel bowl and place over a saucepan of simmering water, making sure the base of the bowl does not touch the water, try to use a big bowl, to hold the whole of the cake mixture. Stir the chocolate till it melts.chocolateflourless-steps1
  3. Put the milk and yoghurt in a saucepan over medium high heat, and let it boil, switch off the heat, you will have a curdled milk mixture. Set it aside. 
  4. Put the eggs and the sugar for the eggs in a bowl and whisk it for 10 minutes, or until it is light and has doubled in volume, set it aside.


  5. In a very clean and dry bowl, whisk the egg whites to soft peaks, and then add the sugar for the whites, whisking until soft peaks form a shiny meringue. Be careful not to over whisk. Place it in the refrigerator.
  6. Whisk the cream until soft peaks form and place in the refrigerator until needed.
  7. You would now have melted chocolate, curdled milk, whipped eggs, meringue, whipped cream and cocoa powder, all ready to be mixed step by step. 
  8. Pour the curdled milk into the chocolate and use a whisk to mix it in. Add the orange zest and the cointreau to the chocolate here. Then add the cocoa and whisk to completely incorporate, it will be a thick blob, but make sure its smooth. 
  9. Fold in the whipped eggs in three batches, making sure you completely incorporate the first batch before adding the next.A few white streak here and there, is fine, will get folded well in the next batches. 
  10. Lightly fold the meringue into the whipped cream, taking care not to knock out too much air. Fold this into the chocolate mix in three batches, making sure you incorporate the first batch before adding the next. chocolateflourless-steps3
  11. Using the rubber spatula, scoop the cake batter into the prepared tin, and tap it twice gently on the bench to level it out evenly.


  12. Bake for 1 hr 15 minutes to 30, and don’t disturb the cake for the first 45 minutes. 
  13. Do the centre wobbling test, and take it out f the oven, let it cool for 30 minutes before removing from the tin. 


  • This is basically a cooked mousse which can be kept in an airtight container for 1-2 days and refrigerated for up to 5 days, but its the best within 4 hrs of baking. /it puffs up high during baking and the collapses once removed from the oven to form a dense centre.
  • It would taste the best with some ice cream or whipped cream, but i didn’t have any and it was simply flawless without them.  



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