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Flourless Chocolate Cake

Flourless Chocolate Cake


  • 8oz good quality bittersweet chocolate, chopped or broken into pieces
  • 1/2 cup (1 stick) butter
  • 5 eggs, room temperature
  • 2/3 cup sugar
  • 2/3 cup ground almonds (or almond meal)


– Preheat oven to 350. Grease an 8″ spring-form pan and set aside.

– In a heat-proof bowl set over a saucepan of boiling water (make sure the bowl does not touch the water), melt chocolate and butter, stirring until smooth. Set aside to cool.

– Separate the eggs: place yolks in a large bowl and white in a medium bowl.

– Beat the egg whites until stiff peaks form. Set aside.

– Add sugar to the egg yolks and beat until thick and pale yellow, about 5 minutes.

– Stir ground almonds into chocolate mixture. Scrape into bowl container egg yolk mixture and mix well.

– Carefully fold egg whites into chocolate mixture to just combine Transfer to prepared pan and bake 20-25 minutes (it should spring back when lightly touched).

– Cool on a wire rack before removing from pan. Serve with a dollop of whipped cream or drizzle with hot fudge.


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