The Simplest, Easiest Christmas Dessert: Flourless Chocolate Cake
This flourless chocolate cake is packed with rich cocoa flavour, its structure is moist and dense - it's truly the perfect ending to any hearty holiday meal. Also known as chocolate caprese cake, this traditional chocolate cake hails from the island of Capri, in the Campania region of Italy. It calls for ground almonds in place of flour, which results in a wonderfully indulgent cake. What's so good about flourless cakes, you ask? It's not just to tick the 'gluten-free' box. Omitting flour from a cake recipe results in a creamier, silkier cake texture. Generally flourless cakes don't 'rise' to the height of normal cakes, they have a slightly depressed structure in the middle. They are also much more fudgy, especially in the middle. Use a springform pan for this cake, because the absence of flour means less structure for the cake and you don't want it to collapse with a normal pan. Chef's tip: For an added kick, you can also dust espresso powder on top of the cake, which really enhances the flavour profile of chocolate. Love anything chocolate? See: Chocolate souffle, the ultimate chocolate cake, super easy chocolate bread. Want some easy festive baking recipes? See: Quick and easy Christmas treats – perfect for baking beginners


  200 g 70% Dark Chocolate
  175 g unsalted butter room temperature
  200 g granulated sugar
  5 eggs, separated into yolks and whites
  15 g dark cocoa powder
  225 g toasted whole almonds



Place the chocolate and butter in a heatproof bowl over a saucepan of simmering water (make sure the bottom of the bowl doesn’t touch the water). Heat until melted, stirring. Set aside until cool to touch.


In a Kenwood Food Processor, add in toasted almonds and pulse to form a coarse powder.


Using the Kenwood Titanium XL Mixer with the balloon whisk attachment, beat egg yolks and sugar until light and pale yellow. Gradually mix in melted dark chocolate.


Stir in the almond powder to blend thoroughly.


In a separate mixing bowl, whisk egg whites until fluffy with a soft peak. Fold in egg whites into batter until well incorporated.


Pour batter into a 10-inch springform cake pan and bake in a pre-heated oven at 170 °C for 40 minutes until it is cooked through.


Set aside to cool for 10 mins before slicing. If you are in a humid environment you might want to wait longer until the cake is less wobbly – you could choose to pop it in the fridge.


Dust with cocoa powder before serving.