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Flourless Chocolate Brownie Cake

Flourless Chocolate Brownie Cake

Looking to satisfy those chocolate cravings? Then this Flourless Chocolate Brownie Cake has just the right amount of decadence. Made using Valrhona Pacifc Guanaja 70% and Caraibe 66% the result is a dark, velvety cake that’s dense and nutty with all the right notes.
Course Dessert


  • 125 g Le Conquerant unsalted butter
  • 70 g Valrhona Guanaja 70%
  • 70 g Valrhona Caraibe 66%
  • 400 g almond meal
  • pinch Tasman Sea Salt
  • 2 tbsp VALRHONA cocoa powder plus extra to garnish
  • 4 Kangaroo Island Eggs yolks & whites separated
  • 1 cup caster sugar


  • Preheat oven to 180C & line a 20cm round tin with baking paper.
  • Break chocolate into pieces and place in a heat proof bowl with butter. Melt chocolate & butter over a Bain Marie (pot of gently simmering water) until just liquid.
  • Remove bowl from the heat and allow mixture to cool to room temperature. Gently whisk in eggs yolks, mixture should thicken and take on a glossy appearance, set aside.
  • In a large mixing bowl combine almond meal, cocoa powder & a pinch of sea salt. Stir briefly to combine ingredients and set aside.
  • In a separate large mixing bowl, whisk eggs whites until they thicken and gradually add the caster sugar. Continue whisking until soft ribbons form in the meringue.
  • Combine chocolate mixture & meringue into the mixing bowl with the dry ingredients. Gently fold the batter using sweeping movements, until all the mixture is combined.
  • Spoon batter into the lined baking tin and bake for 45mins, until a glossy crust appears on the top and the cake is cooked through with a slight jiggle in the centre.
  • Allow cake to rest in the oven 15mins, before removing from the heat and continue to rest at room temperature until cool.
  • Gently sift 1 tbsp of cocoa powder over the top, before serving. Store reminder of cake in the fridge if you prefer a fudgey texture, you'll be delighted!


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