(Almost) Flourless Chocolate Easter Cake.

(Almost) Flourless Chocolate Easter Cake

I am a big fan of spending time with friends and family especially if there is the opportunity to incorporate a big slice of cake into the equation! Isn’t the Easter holiday a perfect opportunity to get your bake on? With a couple of extra days off, take the opportunity to bake something delicious to show your loved ones you are thinking of them.

I will be spending my Easter at home and in the company of Steve, Serena and Tim. The day will start with brunch followed by a walk along the river and then back for the traditional Easter chocolate fix. Instead of Easter eggs, I will be presenting this decadent chocolate cake. This cake is the business when it comes to chocolate cakes, has been adapted from a recipe by Molly Wizenberg. It uses barely any flour and has a dense pudding-like consistency. Almost cheesecakey if you will. It may not be the prettiest bake but when you decorate it with oodles of slightly sharp crème fraiche, berries, cute chocolate Easter animals and divine amaretto marzipan eggs (both from Chococo), you have a winning cake for Easter. Feel free to switch up the toppings.. try whipped cream or how about just a simple dusting of icing sugar? Either way it’s a winner. Perfect for afternoon tea with a good cup of tea or as dessert after your Easter Sunday lunch, whatever that may be.

Because this cake is basically melted chocolate please be sure to use the best chocolate you can find. I headed over to Chococo. A wonderful shop filled to bursting with the most amazing choice of chocolate. My chocolate of choice was the 67% dark Madagascan drops. The flavour worked perfectly in this recipe.

(Almost) Flourless Chocolate Easter Cake
Serves 12
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Total Time
40 min
Total Time
40 min
  1. 200g/7oz dark chocolate
  2. 200g/7oz butter cut into cubes
  3. 200g/7oz caster sugar
  4. 5 eggs
  5. 1 tbsp of self-raising flour
  1. Heat the oven to 375 degrees. Cut a piece of parchment paper to fit the bottom of an 8 inch round cake tin. Butter the sides and bottom of the cake tin, then place the piece of parchment in the bottom of the tin and butter the parchment paper.
  2. Place the cubes of butter and the chocolate in a large bowl. Place the bowl over a pan of simmering water (making sure the bowl doesn’t touch the water) and stir until the chocolate and butter are melted.
  3. Add the sugar and stir until the sugar melts into the chocolate mixture. Allow to cool for about 5 minutes. Whisk in the eggs, one at a time, making sure they are well mixed before adding the next egg. The mixture should look glossy. Add the tablespoon of flour and mix well.
  4. Pour the cake mixture into the prepared cake pan and set the pan on top of a rimmed baking sheet. Bake for about 20 minutes and check the cake. The middle of the cake will be quite jiggly at that point. Continue baking, checking on it every 2 minutes until the center of the cake barely jiggles. Remove the cake and allow it to cool in the pan on a cooling rack for 15 minutes.
  5. Once cool remove from the tin carefully and place on your serving dish. Don't panic when you see the cake sink a little in the middle. This just creates a perfect receptacle for your chosen berries, chocolate and creme fraiche topping!
Tara's Busy Kitchen (and other stories) https://tarasbusykitchen.com/

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