Flourless chocolate cake

Utterly delicious and addictive


Photo: Inbal Bar-Oz

This cake is utterly delicious and addictive - the texture of a giant chocolate brownie.

Serves: 8–10
Preparation: 25 minutes
Cooking: 1 hour


● 340g butter or margarine, diced
● 450g dark chocolate, broken into pieces
● 300g sugar
● 60ml water
● 6 large eggs, separated
● Optional: 150g pistachios, roughly chopped


● Heat your oven to 160°C and line a 20cm loose-bottomed cake tin.

● Put the chocolate and butter in a large bowl.

● Put the sugar and water in a pan and dissolve the sugar over a gentle heat. Bring to a boil and simmer until it has thickened and is syrupy.

● Pour the syrup over the chocolate and butter stirring constantly to melt them.

● Add the egg yolks and stir well. Add 100g of the chopped pistachios and stir.

● Beat the egg whites until stiff. Add a large spoonful of whites to the chocolate mixture and stir gently to loosen. Gently fold the rest of the egg whites into the chocolate mixture. Pour into the tin and bake for one hour.

● Cool and decorate with the remaining 50g of pistachios and dust with icing sugar.


First published in the JC November 2016

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