Flourless Chocolate Cake


  • 200g Semi-sweet Chocolate (45-50% cocoa)
  • 200g Unsalted butter
  • 1 Cup (220g) White Sugar
  • 4 Eggs separated


  1. Preheat oven to 180°C
  2. Line a 23cm cake tin with baking paper
  3. Melt the chocolate and butter over hot water
  4. Beat the egg yolks with half of the sugar
  5. Fold in the melted butter and chocolate mixture
  6. Beat egg whites until frothy, while gradually adding the remaining sugar. Beat till stiff peaks form
  7. Fold in the beaten egg whites
  8. Bake at 180°C until a wooden pick inserted in the center comes out clean, approximately 40 minutes
  9. Use a knife to separate the the cake from the non-stick paper
  10. Do note that the cake is quite sticky
  11. Serve warm or cold with your choice of whipped cream or ice cream
  12. Dust with cocoa or icing sugar