This flourless chocolate cake is gluten-free and lactose-free and you will love it for how delicious it is and how easy it is to prepare.

While making it, I remembered my first recipe with chocolate. I must have been about 11 years old and I came home from school really wanting to have a chocolate cake.

My mother was busy with my younger siblings and homework, so I decided to become the queen of the kitchen by myself. I took her recipe for chocolate cake and as it was I took out the ingredients on a stool that I moved around the kitchen as I needed: eggs, flour, sugar, butter, chocolate and something called yeast that I couldn't find but that seemed unimportant.

I read in the recipe that you had to turn on the oven but I had no idea about that, so I thought I could still make the cake warm in a saucepan. I took out the biggest one I could find and there I put the ingredients, by eye, without weighing or anything. I turned on the stove, don't ask me but it was a gas stove and I lit it on the bench that I don't even know how I kept my balance, and while I was with the saucepan on the fire excited, my mother appeared in the kitchen. You can't imagine his face when he sees me. It was a mixture of terror, laughter, and tenderness.

I don't remember if my mother managed to get something edible from that mixture or not, but I do remember I was happy and proud to have tried my first cake, because sometimes, happiness is much closer than we may think.

And By clicking here you can watch the video of this delicious tart


  • 300 g chopped dark chocolate (you can use ekl you like the most but I use 60% and I love the result)
  • 150 g butter
  • 8 medium eggs
  • 150 g sugar
  • 50 g pure cocoa powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pure vanilla extract


Preheat the oven to 180 ºC with hot air function. Line a 23 cm springform tin with baking paper and set aside.

Separate the egg whites from the yolks and set aside in two different bowls.

Melt the chocolate with the butter in a bain-marie or in the microwave in 30-second batches and let cool slightly. It is important that the mixture is tempered and not hot, so that the yolks do not set.

Add the 8 egg yolks to the melted chocolate and beat well. Then add the pure cocoa powder and mix well. The mixture will harden a little, but we shouldn't panic. Everything is fine and when we add the rest of the ingredients we will have a smooth mixture.

With the help of an electric mixer, beat the egg whites with a pinch of salt and vanilla. When they start to foam, add the sugar and continue beating until you have stiff peaks.

With the help of a spatula or a whisk, add the egg whites to the chocolate mixture. We will do it in three times so that we have a homogeneous mixture. We start by adding 1the first part of the egg whites and we will do it with enveloping movements with the idea that the dough does not lose air. Add another part of the egg whites and incorporate well again and finish with the last part.

Fill the prepared mold with this mixture and bake for about 30 minutes until a crispy crust forms on the surface (we cannot use a toothpick because it will come out wet, but this treatment does not need to be completely curdled, but it is with a texture similar to the brownie and very moist inside).

Let it cool in the mold for 10 minutes before unmolding it and letting it cool on a wire rack. The trafficking will lose altitude and sink as it cools. Sprinkle with pure cocoa powder and that's it!

Tips and Tricks

  • It freezes very well
  • You can sprinkle with icing sugar instead of pure cocoa powder
  • Difficulty: easy
  • Preparation time: 40 minutes
  • Servings: 10

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