Flourless Chocolate Pudding.

Flourless Chocolate Pudding

Serves 8-10

23 cm round cake tin

  • 160g good quality dark chocolate, broken up

  • pinch of sea salt

  • 160g cold unsalted butter, cut into pieces

  • 4 eggs, separated

  • 120g caster sugar

  • 160g ground almonds


  • Preheat the oven to 180’C / Gas mark 4. Butter the tin and line bottom with greaseproof paper.

Combine the chocolate, salt and set over a pan of simmering water. When the chocolate has melted, turn off the heat and drop the butter into the bowl, do not stir.  Let the mixture sit for a few minutes until the butter begins to melt, stir and leave for a few minutes. Stirring too much will cool the chocolate too quickly.

In a separate bowl, whisk the egg whites to soft peaks. Add the sugar and beat until stiff peaks form.

Now stir the chocolate mixture until the butter is melted.  Use a whisk to stir in the egg yolks, one at a time. Gently fold in the egg whites.

Fold in the ground almonds, being careful not to over fold knocking out the air in the egg whites.

Pour the mixture into a prepared tin and bake for 25 minutes, or until a skewer comes out clean from the centre of the cake.  Remove from the oven and allow to cool before turning it out.  Delicious served with cream or creme anglaise.

Such a wonderful cake, so simple and gluten free.

Emily x