I have always loved baking chocolate cakes. If you follow me on Instagram (@shivesh17), you'll know how often I make chocolate cakes. My Back to Basics- Chocolate Cake is the most popular recipe on my blog and is definitely my favourite. But I'll be honest here. There are days when I get bored of this basic chocolate cake and need something different! This is when this flour-less chocolate cake comes to the rescue. It has a flaky crust on the top and a rich moist layer below that- pure heaven!

This cake has just 4 ingredients. It is very important to use the best ingredients for this cake. Make sure you use the best available dark chocolate. When I want the best ingredients, I go straight to FoodHall. I look no where else.

The ingredients that go into this cake are dark chocolate ( I used Cocoa-Craft's 52% Cocoa Dark Chocolate) , un-salted butter  ( I used Elle & Vire), sugar and eggs. I love to dust this rich cake with confectioners sugar and decorate it with red-currants, raspberries and hazelnuts. 


  • 1 + 1/2  cups finely chopped dark chocolate
  • 6 table spoons un-salted butter ( 85 grams), plus more for tin
  • 6 eggs, separated 
  • 1 cup confectioner's sugar
  • to decorate- redcurrants/ raspberries/ hazelnuts


  • Pre-heat your oven to 180C. Prepare your 9 inch springform tin by lightly brushing it with butter.
  • On a double boiler, melt the chopped dark chocolate and butter. Take off heat and let it cool.
  • Whisk in the six egg yolks to the cooled chocolate mixture.
  • Using an electric or stand mixer, with the speed on high, beat egg whites until it becomes foamy. 
  • Add sugar in two halves and continue to beating until stiff peaks form. 
  • Using a spatula, carefully fold in the stiff egg whites into the chocolate mixture.
  • Pour the batter into the prepared cake tin. Bake at 180C until the centre sets. This may take about 45-50 minutes. 
  • Let the cake cool completely before releasing it from the tin. Dust with powdered sugar and decorate with berries.
  • Serve with ice cream or whipped cream.