
English: 
I’m sharing with you how to make this incredibly
delicious flourless chocolate cake. It’s
rich and decadent so you’ll only want a
small slice but there’s no way you’ll
miss the flour in this one. Welcome to recipes
by Carina where I share with you how to make
classic and simply delicious recipes, make
sure to subscribe for a new video each week.
To get started on this flourless chocolate
cake in a medium sized bowl measure out your
butter. We’ll need two sticks, 1 Cup of
225g. You’ll notice I give the recipe amounts
in metric and imperial so no matter where
you live in the world the recipe should be
easy enough to follow. If you would like the
full recipe for this chocolate cake it will
on my website as well as the full measurements
listed in the description box below.
We’re going to be melting the butter so
it doesn’t need to be at room temperature,

English: 
I’m sharing with you how to make this incredibly
delicious flourless chocolate cake.
It’s rich and decadent so you’ll only
want a small slice but there’s no way you’ll
miss the flour in this one.
Welcome to recipes by Carina where I share
with you how to make classic and simply delicious
recipes, make sure to subscribe for a new
video each week.
To get started on this flourless chocolate
cake in a medium sized bowl measure out your
butter.
We’ll need two sticks, 1 Cup of 225g.
You’ll notice I give the recipe amounts
in metric and imperial so no matter where
you live in the world the recipe should be
easy enough to follow.
If you would like the full recipe for this
chocolate cake it will on my website as well
as the full measurements listed in the description
box below.
We’re going to be melting the butter so
it doesn’t need to be at room temperature,

English: 
just cut it up so it isn’t one large piece.
In the same bowl add in your chocolate.
You want to use a dark chocolate here, somewhere
around 60-70% for the best flavour.
Choose the best quality chocolate you can
find, one that you would use for eating not
chocolate chips.
Cut or break your chocolate up into smaller
pieces just so it will melt easier.
Place the bowl over a small saucepan of simmering
water, and stir occasionally until the chocolate
and butter have completely melted together.
Alternatively you can melt the butter and
chocolate together in the microwave just make
sure not to do it directly in a pot as there
is too high of a chance you’ll end up burning
your chocolate.
While the butter and chocolate is melting
get started on the eggs.
You’ll need 7 eggs for this recipe, trust
me you won’t get an eggy flavour at all
so don’t try and cut it down to 3 eggs instead
as it won’t work.

English: 
just cut it up so it isn’t one large piece.
In the same bowl add in your chocolate. You
want to use a dark chocolate here, somewhere
around 60-70% for the best flavour. Choose
the best quality chocolate you can find, one
that you would use for eating not chocolate
chips. Cut or break your chocolate up into
smaller pieces just so it will melt easier.
Place the bowl over a small saucepan of simmering
water, and stir occasionally until the chocolate
and butter have completely melted together.
Alternatively you can melt the butter and
chocolate together in the microwave just make
sure not to do it directly in a pot as there
is too high of a chance you’ll end up burning
your chocolate.
While the butter and chocolate is melting
get started on the eggs. You’ll need 7 eggs
for this recipe, trust me you won’t get
an eggy flavour at all so don’t try and
cut it down to 3 eggs instead as it won’t
work. Make sure your eggs are at room temperature,

English: 
Make sure your eggs are at room temperature,
if you store them in the fridge just remove
them about 30 minutes before you start baking.
Crack each egg into a bowl.
I’m going to be using my stand mixer here
but if you’re using a whisk or hand mixer
make sure to use an extra large bowl as these
will be about tripling in volume so you don’t
want to run out of space.
Every minute or so check on your butter and
chocolate again, giving it a quick mix with
a wooden spoon to make sure its melting and
isn’t getting too hot.
This chocolate cake only requires 5 ingredients
making it incredibly easy to make.
It’s great if you’re gluten free or trying
to avoid flour but also it doesn’t need
the flour whatsoever so you won’t be missing
it.
Think of it as a very sophisticated and decadent
chocolate cake, one you can even add liquor
to if you would like.

English: 
if you store them in the fridge just remove
them about 30 minutes before you start baking.
Crack each egg into a bowl. I’m going to
be using my stand mixer here but if you’re
using a whisk or hand mixer make sure to use
an extra large bowl as these will be about
tripling in volume so you don’t want to
run out of space.
Every minute or so check on your butter and
chocolate again, giving it a quick mix with
a wooden spoon to make sure its melting and
isn’t getting too hot.
This chocolate cake only requires 5 ingredients
making it incredibly easy to make. It’s
great if you’re gluten free or trying to
avoid flour but also it doesn’t need the
flour whatsoever so you won’t be missing
it. Think of it as a very sophisticated and

English: 
Let me know in the comments below what your
favourite pairing to chocolate is.
Mint, coffee, orange, vanilla, almond.
So many different options that you can use
for this recipe.
When your chocolate and butter mixture is
completely silky and smooth remove it from
the simmering water and leave to cool while
your work on the eggs.
After you’ve cracked in all of your eggs,
next we’ll need some sugar to sweeten this
cake up.
Measure out 1 cup or 200g of granulated white
sugar and pour it into the bowl with your
eggs.
Most dark chocolate won’t be super sweet
so this cake does need some sugar, have a
quick taste of the melted chocolate and butter
mixture and if it tastes some what sweet reduce

English: 
decadent chocolate cake, one you can even
add liquor to if you would like. Let me know
in the comments below what your favourite
pairing to chocolate is. Mint, coffee, orange,
vanilla, almond. So many different options
that you can use for this recipe.
When your chocolate and butter mixture is
completely silky and smooth remove it from
the simmering water and leave to cool while
your work on the eggs.
After you’ve cracked in all of your eggs,
next we’ll need some sugar to sweeten this
cake up. Measure out 1 cup or 200g of granulated
white sugar and pour it into the bowl with
your eggs. Most dark chocolate won’t be
super sweet so this cake does need some sugar,
have a quick taste of the melted chocolate
and butter mixture and if it tastes some what

English: 
sweet reduce the amount of sugar you add to
half of a cup.
Turn your mixer on to low speed first for
a minute or so before turning it to a medium
high speed. If you are whisking the eggs by
hand, just mix as fast as you can until the
eggs and sugar have about doubled to tripled
in volume. This should take you about 5 minutes
with a machine or about 15 minutes by hand.
Don’t be afraid of doing it by hand though
if you don’t have a hand mixer, it’ll
be a great arm work out.
When your mixture is looking super light and
fluffy it’s about time to add the chocolate
and butter to the eggs. Test your chocolate
mixture here and make sure it isn’t too
hot, warm is okay but we don’t want to be
cooking the eggs from the heat.
Turn your mixer on a lower speed and pour
about half of your melted chocolate and butter
into the bowl with the machine running. Mix
the batter together for a minute or so or

English: 
the amount of sugar you add to half of a cup.
Turn your mixer on to low speed first for
a minute or so before turning it to a medium
high speed.
If you are whisking the eggs by hand, just
mix as fast as you can until the eggs and
sugar have about doubled to tripled in volume.
This should take you about 5 minutes with
a machine or about 15 minutes by hand.
Don’t be afraid of doing it by hand though
if you don’t have a hand mixer, it’ll
be a great arm work out.
When your mixture is looking super light and
fluffy it’s about time to add the chocolate
and butter to the eggs.
Test your chocolate mixture here and make
sure it isn’t too hot, warm is okay but
we don’t want to be cooking the eggs from
the heat.
Turn your mixer on a lower speed and pour
about half of your melted chocolate and butter
into the bowl with the machine running.
Mix the batter together for a minute or so
or until it is completely combined before

English: 
until it is completely combined before adding
the remaining. Adding half at a time allows
the mixture to combine fully without completely
deflating the eggs from the heavy chocolate.
You should be left with a smooth, silky and
dark chocolate cake batter.
Now is the time where you can add whatever
kind of flavouring you would like. Some popular
options would be vanilla essence, almond essence
like I’m using, mint essence, maybe orange
zest, or your favourite type of liquor. About
a tablespoon of any flavouring as it needs
to be strong to compete with the chocolate.
Scrape down the bowl with a rubber spatular
and give the batter a final mix until everything
is completely combined.
Pour your chocolate cake batter into a lined
8 inch cake tin which is wrapped with foil
on the outside. This cake tin will need to
be placed inside a larger cake tin, roasting

English: 
adding the remaining.
Adding half at a time allows the mixture to
combine fully without completely deflating
the eggs from the heavy chocolate.
You should be left with a smooth, silky and
dark chocolate cake batter.
Now is the time where you can add whatever
kind of flavouring you would like.
Some popular options would be vanilla essence,
almond essence like I’m using, mint essence,
maybe orange zest, or your favourite type
of liquor.
About a tablespoon of any flavouring as it
needs to be strong to compete with the chocolate.
Scrape down the bowl with a rubber spatular
and give the batter a final mix until everything
is completely combined.
Pour your chocolate cake batter into a lined
8 inch cake tin which is wrapped with foil
on the outside.
This cake tin will need to be placed inside
a larger cake tin, roasting pan, or baking

English: 
dish filled half way up with boiling water.
Baking it in a water bath helps the cake to
bake more evenly so the outside doesn’t
dry out before the inside has had a chance
to heat up.
Place your cake in a 160C or 325F oven for
25 minutes.
After 25 minutes your cake will probably look
completely raw in the centre, it’ll still
jiggle when you shake the pan.
Don’t worry about this, we’re only cooking
the eggs so cooling it down will set the chocolate
and butter which in turn will set the cake.
Cool your cake completely in the pan before
transferring it to a serving plate.
Wrap it in plastic wrap or place it into a
container and place in the fridge for at least
6 hours or overnight before serving.
Serve it straight out of the fridge, dusted
with sugar, and with fresh fruit, whipped
cream, or a berry couli.
It’s incredibly rich and decadent so you’ll
only want a small slice but you’ll probably

English: 
pan, or baking dish filled half way up with
boiling water. Baking it in a water bath helps
the cake to bake more evenly so the outside
doesn’t dry out before the inside has had
a chance to heat up.
Place your cake in a 160C or 325F oven for
25 minutes. After 25 minutes your cake will
probably look completely raw in the centre,
it’ll still jiggle when you shake the pan.
Don’t worry about this, we’re only cooking
the eggs so cooling it down will set the chocolate
and butter which in turn will set the cake.
Cool your cake completely in the pan before
transferring it to a serving plate. Wrap it
in plastic wrap or place it into a container
and place in the fridge for at least 6 hours
or overnight before serving.
Serve it straight out of the fridge, dusted
with sugar, and with fresh fruit, whipped
cream, or a berry couli. It’s incredibly
rich and decadent so you’ll only want a

English: 
small slice but you’ll probably be tempted
by seconds. If you make this cake I would
love to see a picture, thank you for watching,
I hope you enjoyed this recipe and I’ll
see you in my next video.

English: 
be tempted by seconds.
If you make this cake I would love to see
a picture, thank you for watching, I hope
you enjoyed this recipe and I’ll see you
in my next video.
