This flourless chocolate cake is made with melted chocolate, butter, eggs, sugar, and ground almonds (or cocoa powder). Instead of rising like a sponge, it sets into a dense, fudgy texture — similar to a brownie but smoother and silkier. Jamie Oliver’s version celebrates simplicity, using quality chocolate and minimal ingredients for maximum flavour.
200g dark chocolate (at least 70% cocoa)
150g unsalted butter (plus extra for greasing)
150g caster sugar
100g ground almonds (or finely ground hazelnuts)
5 large eggs (separated)
1 tsp vanilla extract
Pinch of salt
Cocoa powder or icing sugar, for dusting
(Optional toppings)
Fresh berries (raspberries or strawberries)
Whipped cream or vanilla ice cream
Preheat your oven to 180°C (350°F). Grease a 20cm round cake tin and line the base with baking parchment.
In a saucepan over low heat, gently melt the dark chocolate and butter together. Stir until smooth, then set aside to cool slightly.
Separate the egg yolks and whites into two bowls. In the bowl with yolks, whisk in the sugar, vanilla extract, and salt until pale and creamy.
Pour the melted chocolate and butter into the yolk mixture. Stir until fully incorporated, then fold in the ground almonds.
Using an electric whisk, beat the egg whites until stiff peaks form. Gently fold them into the chocolate mixture, one-third at a time, to keep the batter light and airy.
Pour the batter into the prepared tin and smooth the surface. Bake for 30–35 minutes, or until the centre is just set and a crust forms on top.
Allow the cake to cool completely in the tin before removing. Dust with cocoa powder or icing sugar and serve with whipped cream or berries.
Find it online: https://britishrecipeshub.co.uk/flourless-chocolate-cake/