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Tom Kerridge’s flourless chocolate cake is decadent, rich and delicious.
This flourless chocolate cake by Tom Kerridge is so simple that once you’ve made it, it will become your ‘go to’ chocolate cake for every special occasion. The top British chef’s recipe for flourless chocolate cake is made without flour and therefore perfect for those on a gluten-free diet. Cooked at a low temperature and left to set as it cools, it will then stay perfectly soft and moist in a tin for a few days. We recommend finishing with a dollop of cream, nuts and ripe raspberries for a total tastebud treat.
Ingredients
250g butter, diced, plus extra for greasing
375g dark chocolate (70 per cent cocoa solids), broken into small pieces
7 eggs, plus 1 extra egg yolk
375g caster sugar
To serve:
whipped cream or crème fraîche
raspberries
toasted nuts
grated chocolate (optional)
WEIGHT CONVERTER
grams
to
cups
Method
Preheat the oven to 140C, gas 1. Lightly grease a 23cm springform cake tin with butter and line the base and sides with non-stick baking parchment.
Put the butter and chocolate into a large heatproof bowl and place over a saucepan of barely simmering water, making sure the bottom of the bowl is not touching the water. Allow to melt, then stir until smooth. Remove the bowl from the heat and cool slightly.
Using a freestanding mixer fitted with the whisk, or an electric hand mixer and bowl, whisk the eggs, egg yolk and sugar together until the mixture is light, fluffy and increased in volume. Carefully pour in the melted mixture and fold gently with a spatula to combine, trying not to knock out any air.
Pour the cake mixture into the prepared tin. Bake for about 40-45 minutes until set. It will soufflé up a little and a crust will form on the top. Remove from the oven and leave to cool in the tin – the cake will settle and sink down in the centre.
Once it’s cooled, press down and flatten the surface a little with a palette knife – this helps to give it a lovely, soft and gooey texture. Release the sides of the tin and peel away the parchment from the sides of the cake.
Invert a serving plate over the top of the cake and turn both over to release the cake onto the plate. Remove the tin base and the baking parchment.
Either serve the cake just as it is, with cream or crème fraîche, or finish with any combination of whipped cream, raspberries, toasted nuts and grated chocolate.
Tips for making Tom Kerridge's flourless chocolate cake:
We recommend baking the batter straight after you’ve whipped it up. This is because too much exposure to the air can make the cake collapse after it cools. Batter sitting for 20-25 minutes is fine but avoid leaving for over an hour.
Tom Kerridge is a celebrated English Michelin-starred chef who has been dazzling the professional cooking scene since 1991. His French, British, and fusion style cooking has created delicious, much loved recipes over the years that has earned his pubs multiple Michelin stars.
Like many other celebrity chefs he’s also explored other creative industries by being a child actor starring in several small television parts, until the age of 18 where he then attended culinary school.
In 2005, he and wife Beth Cullen-Kerridge opened their pub The Hand & Flowers, which gained its first Michelin star in its opening year. It then went on to make history by being the first pub to earn a second Michelin star in 2012.
His recipes are always packed with delicious, aromatic flavours like his chicken pho recipe, and indulgent smoked pastrami burger are easy crowd pleasers and becoming family favourites.
Most recently Tom has opened his first London restaurant in 2018 at Corinthia Hotel London, as well as The Butchers Tap, a butchers and pub all under one roof.
His work within television has continued over the years with multiple appearances on shows such as Saturday Kitchen and the Great British Menu, as well as fronting his own series for BBC How to Lose Weight For Good and Top of the Shop. Now you’ll find him presenting Food and Drink which he’s been a part of since 2015.
Gluten-free scones
