Elliot’s Flourless Chocolate Cake (22/07/22)

I bought a new cookery book last week and have been wanting to try it. I bought it based on the title ‘Lazy Baking’! I was browsing in Toppings Books in Edinburgh and out of the 100s of cookery books, this one caught my eye. I was not disappointed, I was really pleased to realise the author was based in Edinburgh too, I love buying local so that was a total bonus for me. I’ll talk a bit about the book during the show. I did not bake this, my son did!! It’s been a busy week and I didn’t have time so he stepped up. Not that baking a gorgeous, gooey cake was a hardship. This cake used ingredients I already had in my cupboard. My son found the recipe easy to follow and is very impressed with his effort. As were we. I was going to make the burnt cheesecake recipe (anything stating ‘burnt’ gives me a head start) but it was way to warm this week to have the oven up high. I will make it soon.

Elliot’s Flourless Chocolate Cake


  • 200g of dark (bittersweet) chocolate, coarsely chopped
  • 200g butter plus more for greasing
  • 1/2 teaspoon of sea salt flakes
  • 250g soft brown sugar (light or dark works equally well)
  • 70g cocoa (unsweetened) powder
  • 6 eggs


  1. First, gently melt the chocolate, butter and salt in a large high sided saucepan over a low heat. At the point of being almost melted, remove from the heat – the chocolate and butter will continue to melt in the residual heat.
  2. Preheat the oven to 180C fan (400F/gas 6) and use butter to grease 9inch springform cake tin, then line the base and sides with baking paper.
  3. Using a balloon whisk, stir the sugar and cocoa powder into the chocolate mixture – by this point it should be a comfortable enough temperature to dip your finger into. Crack in the eggs and continue to whisk until glossy.
  4. Scrape the batter into the lined tin. Cook for 45 mins or until slightly risen. Remove from the oven, at this point the cake will collapse slightly and become all truffley and rich! Allow to cool completely and dust with cocoa powder. Serve with natural yogurt or creme fresh. The cake keeps well in the fridge for up to 5 days. Also, according to the author “tastes incredible frozen too – think chocolate fudge brownie ice cream but lazier!”
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