Home » Food Corner » Really Nutty Flourless Chocolate Cake & a Pinfail

Really Nutty Flourless Chocolate Cake & a Pinfail

Ever since I started making my Decadent Flourless Chocolate Cake, I have made it every week, tweaking the recipe every time and experimenting.

This delicious, addictive chocolate cake is free from flour, gluten and baking powder. Ground cashew and pecan nuts replace the flour, and whisked eggs make it rise. I also used a smaller cake tin to give the cake slightly more height. It worked beautifully!

Really Nutty Flourless Chocolate Cake

After it came out of the oven, we gave it time to get to room temperature and made our white chocolate ganache. We gave it fifteen minutes to cool down a little before covering the top of the cake.

Really Nutty Flourless Chocolate Cake Slice of Heaven

The children and I wanted to decorate our cake and have a bit of fun in the kitchen. I had beautiful visions of a cookie monster cake. Well, I had seen lots of really pretty cookie monster cakes on Pinterest, but as usual, although I was inspired by the photos, I did not even look at the method or tutorials.

I love cake. I have no patience for decorating it, spending hours looking at it or taking millions of photos of it. All I can think of when it comes out of the oven is how long it will take to cool down enough so I can have a couple of slices with a cup of tea or coffee.

Really Nutty Flourless Chocolate Cake - Cookie Monster Pinfail

If for some crazy reason you want to reproduce this monstrosity, we used blue and black food colouring in our ganache, a marshmallow cut in two and an Oreo biscuit (contains wheat).

Something to make you smile:

Cookie Monster Cake Pinfail

Hello Pinfail! (Credit: Pinterest)

I am sure you will all agree our cake qualifies as baking something funny for Red Nose Day (13 March 2015).

Kids Baking to #RaiseSomeDough

Are you taking part in the Great Comic Relief Bake Off?

Really Nutty Flourless Chocolate Cake

You will not be able to tell this cake contains no wheat, yeast or gluten!
Prep Time 15 minutes
Cook Time 1 hour


  • 1 1/3 cup dark chocolate 200g, chopped
  • 2/3 cup butter 150g
  • 5 medium free-range eggs
  • 1 cup dark brown muscovado sugar 170g
  • Pinch of salt
  • ½ cup pecan nuts 75g
  • ½ cup cashew nuts 75g

Chocolate Ganache:

  • 1 cup good-quality white chocolate 150g, grated or finely chopped in a blender
  • 1/3 cup full-fat double cream 80 ml
  • ½ teaspoon vanilla extract


  1. Preheat your oven to gas mark 4 (180 degrees Celsius / 350 degrees Fahrenheit), grease and line the bottom of an 18cm round cake tin with greased baking paper.
  2. Chop the dark chocolate. In a small pan, gently melt the butter and chocolate over a medium heat, stirring until smooth and silky. Leave the mixture to cool for ten minutes.
  3. Separate the eggs. Mix the egg yolks and sugar vigorously until you reach a pale creamy consistency.
  4. In the other bowl, whisk the egg whites with a pinch of salt until soft peaks start to form.
  5. Blend the nuts and add them to the egg and sugar mixture, together with the melted chocolate and butter. Mix well.
  6. Using a spatula, fold in the egg whites carefully.
  7. Pour the mixture into the lined cake tin and place on the middle shelf of the oven for fifty-five minutes. It should be firm to the touch, and the blade of a knife inserted in the middle should come out clean.
  8. Remove the cake from the oven and leave it to cool for fifteen minutes then turn it onto a wire rack.
  9. Grate the chocolate or give it a minute in a blender to make sure it is chopped as finely as it can be and reserve in a large bowl.
  10. Place the cream and vanilla extract in a small pan over a medium heat. Bring to the boil.
  11. Pour the hot cream over the chocolate, and whisk, starting at the centre of the bowl and gradually stirring it all together until smooth and silky.
  12. Once the ganache is at room temperature, you can ice your cake. Enjoy!

Recipe Notes

Once cool, the cake will keep well in an airtight container for up to three days.


  1. 06/03/2015 / 8:37 pm

    Your cake looks yummy! I had to chuckle at your pinterest comparison, i bet it tastes better than the “perfect pinterst” one!

    • Mel
      06/03/2015 / 10:27 pm

      I would not blame you on that one, Nicola! I did laugh myself at how bad it looked… and we really tried our best. Cake decorators we are not! (understatement of the year!)

  2. 06/03/2015 / 10:56 pm

    I don’t think I’ve been described as someone’s “cake idol” before *huge grin*

    I think the only problem with your cake is that you seem to be feeding the Cookie Monster something like an Oreo. I’m pretty sure he tends to go for chocolate chip cookies!

    Your cake recipe sounds delicious.

    • Mel
      06/03/2015 / 11:00 pm

      Oh Charlotte, you are too kind… or you really need to see an optician!

  3. 07/03/2015 / 1:27 am

    Utterly amazing, I knew you were a creative genius but wow! Love this, thanks for linking up x

    • Mel
      07/03/2015 / 1:29 am

      Do I detect a hint of sarcasm here, ma belle?

    • Mel
      08/03/2015 / 12:51 am

      Mwah! Shall I start a cake decorating business or keep my day job?

    • Mel
      08/03/2015 / 12:50 am

      It tasted amazing despite the odd ‘cookie monster’!

  4. 07/03/2015 / 9:34 pm

    Yours has far more personality! Cake is indeed a marvellous word 🙂

    • Mel
      09/03/2015 / 12:14 am


  5. 08/03/2015 / 10:59 pm

    What a fabulous chocolate cake recipe! Love the pinterest vs your version shot – made me smile.

    • Mel
      13/03/2015 / 10:27 pm

      It makes me smile every time I look at it!

  6. Let kids be kids
    09/03/2015 / 9:48 am

    That look delicious! I was baking birthday cakes all last week too 🙂 x

    • Mel
      13/03/2015 / 10:36 pm

      Hope the little ones really enjoyed their cakes!

  7. 09/03/2015 / 2:03 pm

    AHHAHAHAHA! The chocolate cake itself is delicious, I’m sure, but I especially love your decorating compared to the Pinterest idea 🙂 Expectations vs. Reality

    • Mel
      13/03/2015 / 10:35 pm

      True! Not sure we could have done better either.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.