Flourless Chocolate Cake
Prep time
Cook time
Total time
Serves: 8
  • 400g dark chocolate (70%cacao)
  • 8 Tbsp butter
  • 9 eggs, separated
  • ¾ cup sugar
  • 300 ml coconut yogurt / cream
  • 3 Tbls chia seeds
  • 2 punnets strawberries
  1. Preheat the oven to 180C (350F)
  2. Grease and line a 9 inch springform tin with baking paper.
  3. Fill a pot ¼ with water and bring to the boil. Place a bowl over the pot, making sure that the bottom of the bowl is not touching the water.
  4. Break the chocolate up in the bowl and add the butter. Whisk as the chocolate begins to melt.
  5. Whisk the egg yolks and sugar until the sugar has dissolved and the eggs are pale in color.
  6. Whisk a small amount of the chocolate into the egg mixture to temper the eggs ( this will ensure the eggs don't scramble when all the chocolate is added).
  7. Add the remaining chocolate and whisk until smooth.
  8. Beat the egg whites in a separate bowl to stiff peaks then fold into the egg/chocolate mixture.
  9. Pour into the lined springform tin and place in the oven.
  10. Bake for 40 minutes. The cake is done when the top begins to crack and a toothpick inserted comes out with moist crumbs clinging to it.
  11. Allow the cake to stand for 10 minutes, then remove the ring of the springform tin. Allow to cool.
  12. Mix the chia seeds and coconut yogurt together then spread evenly over the top of the cake.
  13. Cut the tops off the strawberries and arrange them on top of the cake. Dust with a little icing sugar. ( if using cream - whisk the cream until it thickens slightly before adding the chia seeds)
Recipe by The Luminous Kitchen at http://theluminouskitchen.com/flourless-chocolate-cake/