Posted on Saturday, 14th August 2010 by Grace

Hope everyone is enjoying the weekend and the beautiful weather.  I can’t believe summer is almost coming to an end and the kids will be back to school soon.  The winter months always seem to drag on yet summer seems to just fly by.

A photo of 2 flourless chocolate cakes with chocolate glaze, garnished with sugared raspberries on a white rectangular plate placed on a chocolate brown tea towel.

I mentioned in an earlier post that I enjoy visiting a site called FoodGawker and viewing all the beautiful food photography.  I received a comment from a visitor thanking me for informing her about the site.  I was so surprised!  I thought everyone knew about and also knew about another of my favourites, .

A photo of a pink bowl lined with a light pink paper napkin containing 8 flourless chocolate cakes placed on a brown tea towel.

We’ve been very lucky and extremely grateful to the editors to have some of our photos showcased ( and ).  If you’ve not had the chance to visit either site please do yourself a favour and take a visit soon.  One warning, don’t visit on an empty stomach!

Both sites exhibit the many talented Food Bloggers and their creations from sweet to savoury that they cook and bake each and every day.  The inspiration at times is overwhelming, I want to bake this, I want to try that. It’s truly remarkable!

A photo of 3 flourless chocolate cakes place on small pink polka dot napkins in random order on a chocolate brown tea towel.

I’ve noticed many submissions for flourless chocolate cake but had yet to try my hand at a recipe. They all look so scrumptious and it was time to give it a try.  I’m sure you’ve noticed I’ve been experimenting with Donna Hay’s recipes lately.  I seem to latch on to a chef and try a bunch of their recipes to learn how they handle different ingredients and to master their techniques.   I promise to move on soon but it will be difficult.  Donna’s recipes are not only easy but everything I’ve made from semifreddo to mud cake has been so delicious.

I’ve never baked a cake without flour and wasn’t sure what the texture would be like. This recipe called for almond meal which gives the cakes just a hint of nutty flavour. The small cakes are dense but moist and extremely rich with a deep chocolate flavour.  I am glad I baked them in a medium-sized muffin tin because I think it is the perfect portion size.

A photo of 2 flourless chocolate cakes with chocolate glaze on a white, rectangular plate placed on a chocolate brown tea towel.

I added a little creamy texture to the cakes by adding the chocolate glaze.  I also wanted to cut through some of the richness and add another flavour dimension so I garnished with juicy, sugared raspberries. The raspberries provided a welcoming freshness.  The cakes could also be garnished simply with a delicate, sweetened whipped cream and fresh strawberries or blueberries.

A close up photo of 2 flourless chocolate cakes with chocolate glaze on a white, rectangular plate resting on a chocolate brown tea towel.

It may be a small cake but it delivers huge in chocolate flavour.  Enjoy!

Flourless Chocolate Cakes

(from Donna Hay Modern Classics, Book 2)

Makes 12

A close up photo of 2 flourless chocolate cakes on a white dish served with a cup of tea in a white teacup with saucer and silver spoon placed on a white napkin resting on a black placemat.

  • 180 g (6 oz) butter, chopped
  • 220 g (7 1/2 oz) quality dark chocolate, chopped
  • 1 1/4 cups caster (superfine) sugar
  • 3/4 cup almond meal
  • 1 cup cocoa powder, sifted
  • 5 eggs
  1. Preheat the oven to 140° C (280° F).  Grease 12 x 1/2 cup (4 fl oz) capacity non-stick muffin tins.
  2. Place the butter, chocolate and sugar in a medium saucepan over low heat and stir until melted and smooth.
  3. Place the almond meal and cocoa in a bowl and whisk to combine.  Add the chocolate mixture and whisk to combine.
  4. Add the eggs gradually, whisking until well combined.
  5. Divide mixture evenly between muffin cups.  Bake for 30 minutes or until firm.
  6. Allow to cool in the tins.

Chocolate Glaze

(Donna Hay Modern Classics, Book 2)

  • 150 g (5 oz) dark chocolate, chopped
  • 1/2 cup (4 fl oz) single or pouring cream
  1. Place the chocolate and cream in a small saucepan over low heat, stirring until melted and smooth.
  2. Allow the mixture to stand for 10 minutes and to thicken slightly.

Sugared Berries

(from Donna Hay Modern Classics, Book 2)

  • raspberries
  • egg white
  • caster (superfine) sugar
  1. Brush some raspberries with a little egg white.
  2. Toss in caster sugar.

To Assemble:

  1. Pour the glaze over the cooled flourless chocolate cakes; tap to remove any air bubbles.
  2. Garnish with sugared berries.

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Posted in Baking & Pastry, Baking Mise en Place, Fillings, Frostings & Dessert Sauces, Pastry Doughs & Batter, Recipes

Comments (1)

One Response to “Flourless Chocolate Cakes with Chocolate Glaze & Sugared Berries”

  1. Says:
    August 15th, 2010 at 5:44 pm

    Looks absolutely delicious. I wonder how it sets so well without flour. I’m sure for gluten free folks, this is a wonderful dessert. The rest of us will just have to try to enjoy it too!

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