Flourless Almond Chocolate Cake

Try this mouthwatering recipe at home!

  1. Preheat oven to 350FH/180C/Gas Mark 4.
  2. Line 2 X round 23cm springform tins with parchment paper.
  3. Bring a saucepan of water to the boil & place the chocolate in a heatproof bowl over it to melt. Do not allow the bowl to make contact with the water.
  4. When melted remove from the heat & allow to cool.
  5. Whisk the eggs & caster sugar until the mixture has doubled in size.  This takes approximately 10 minutes so use a handheld mixer to make life easy!
  6. Gently fold the ground almonds into the egg & sugar mix.  Then add to the cooled dark chocolate. Continue to gently fold everything together.
  7. Divide the mixture into the 2 tins & bake for 15-18 minutes.
  8. It is ready when a skewer is inserted into the centre & is dry when removed.
  9. Allow to cool slightly before turning onto a wire rack.
  10. When completely cooled, sandwich together with freshly whipped cream & berries.


  • 150g dark chocolate
  • 4 free range eggs
  • 125g caster sugar
  • 125g ground almonds
  • 200ml freshly whipped cream
  • 150g raspberries / seasonal berries