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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.