Rich flourless chocolate cake

This dish is delicious served with vanilla or pistachio ice cream.


  • 225g/8oz good-quality dark chocolate, chopped into pieces

  • 100g/3½oz unsalted butter, plus extra for greasing

  • 4 large free-range eggs, separated

  • 175g/6½oz icing sugar, sifted

Preparation method

  1. Preheat the oven to 180C/350F/Gas 4. Grease a large baking mould.

  2. In a small bowl resting over a saucepan of hot water, melt the chocolate and butter together (the bowl should not be touching the water).

  3. In a separate bowl whisk the egg yolks with the icing sugar until pale and creamy.

  4. Fold the melted chocolate into the egg mixture.

  5. Using a clean whisk, whisk the egg whites until soft peaks form, then fold gradually into the chocolate mixture.

  6. Using a spatula pour the mixture into the greased mould, then bake in the oven for approximately 30 minutes, until slightly cracked on the top, but still gooey in the middle. Serve.

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options

This recipe is from...

Return to Tuscany bbc_two Return to Tuscany

Added. Check out your playlist Dismiss