Flourless Salted Chocolate Cake

Flourless Salted Chocolat cake_MG_8349

This is the perfect time to bake my favourite chocolate cake ! It’s simple to make and the secret to making this purely delicious is to use quality ingredients that taste absolutely amazing ! It’s important you use room temperature eggs that whip up creamy and velvety.  Take your time – put on some classic French music such as “Putumayo” and enjoy the process of creating your masterpiece. Make the cake the day before you need it – I find that gives it plenty of time to settle and set after baking.  The cake is not very sweet – but rich, dark and sensual.  It’s perfect for after dinner celebration served simply by itself  or drizzled with a little raspberry puree that cuts through the richness of this gorgeous cake.

What’s great about it:
The cacao in dark chocolate is rich in magnesium, iron, copper, manganese, riboflavin and essential micronutrients for health and vitality. The high flavenoid content of cacao has been scientifically linked to a reduced risk of heart disease, stroke and diabetes. Cacao contains theobromine that boost endorphins and increases mental alertness. Eggs are  high in protein and contain all the essential amino acids needed for growth and repair. Butter provides good amounts of short- and medium-chain fatty acids, which support immune function, boost metabolism and have anti-microbial properties. When butter comes from cows eating green grass, it contains high levels of conjugated linoleic acid (CLA), a compound that gives excellent protection against cancer and also helps your body build muscle rather than store fat.

200 g good quality (70 % ) dark eating chocolate such as Lindt
175 g good quality butter (see notes)
6 organic eggs – room temperature
2 tablespoon coconut sugar or honey
2 teaspoons natural vanilla extract or paste
good pinch sea salt

Preheat your oven to 150 C.
Lightly oil or butter your cake tin and line completely with baking paper.  I used a 20 cm springform cake tin for this recipe.
Melt the dark chocolate and the butter in a bowl, set over a pot of gentle simmering water.
Stir the chocolate and butter well until melted then remove from the heat and allow to cool slightly.
Add eggs into a mixing bowl fitted with a wire whisk.
Beat for 10 – 15 minutes until light and creamy.
Add sea salt, vanilla and sugar and beat until combined.
Fold through half of the melted chocolate mixture through the beaten eggs and incorporate lightly, then add the rest of the melted chocolate and fold through gently until combined.
Pour the mixture into the prepared baking tin.
Bake the cake for 35 minutes or until just set and springs back lightly when touched.
Remove from the oven and allow to cool.
Place into the fridge to cool completely before removing from the tin.
Serve straight from the fridge as it is or served with smashed raspberry puree.
This delicious cake will keep for 5 days in the fridge.
Serves 20

This is a very delicate – melt in the mouth cake.  Serve in small delicate portions.
I also love to make this cake as mini chocolate fondants and place into smaller individual ramekins for dinner parties.
This cake is very delicate – so care must be taken when removing from the tin.
Use quality butter – cultured or grass fed to make this delicious cake – for those who want to substitute coconut butter or oil….I haven’t tested it yet but I suggest you give it a go and let me us know.
For a slightly firmer texture I something add 1/4 cup coconut flour, almond meal or 1/4 cup Naked Chocolat.

Flourless Chocolate Cake

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59 Responses to “Flourless Salted Chocolate Cake”
  1. Harry says:

    Looks great, but i dont really understand what is causing the cake to rise if you havent separated the eggs into yolks and whites and beaten the whites?

    • Harry, when you beat whole eggs, you start to incorporate air into the eggs so after 10 – 15 minutes the volume as quadrupled and the eggs are light and fluffy. This is what makes this chocolate cake rise so you don’t need baking powder or any raising agent. T:)

  2. Bec says:

    Sounds incredible Teresa! To clarify, for a firmer texture you recommend a 1/4 cup of coco flour OR almond meal? Not both? Cheers!

  3. Sussan says:

    Hi Teresa, are there suitable substitutions if you can’t have dairy? Thank you :-)

  4. Jess says:

    Could you use rice malt syrup as a replacement for honey/sugar?

  5. Rachael says:

    Hi, this cake looks gorgeous – could you make it in a bundt tin or would it be too delicate? I’m happy to add the almond meal if that would help, I’m wanting to make a bundt for Easter and would like to be able to say that it is healthier than it looks even though it’s slathered in ganache!

  6. Jen says:

    Hi Teresa, thank you for this lovely recipe. I’m a huge fan of your work, and can’t wait to try this out. Have a wonderful Easter. :)

  7. Gee says:

    Could you possibly post the nutritional information? It looks super delish!

  8. Melissa says:

    Hi, can I sub butter for coconut oil (or another oil) due to being dairy free?

    • You can give it a go Melissa – and let me know….I haven’t tested it yet with coconut oil…A nice addition would be to use 1/2 coconut butter and 1/2 coconut oil T:)

  9. Kim says:

    Hi Teresa where would you get grass fed butter? Are there any brands that you buy from the supermarket?

  10. Lisa says:

    Hi Teresa, any substitution if you cant have dairy?

  11. Carmel says:

    Looks absolutely delicious…can’t wait to try it! I made your gluten free hot cross buns this morning…they turned out more like rock cakes, but delicious all the same! I used cranberries & dark Lindt chocolate (70%) and they were just sweet enough to satisfy my sweet craving…I’ll definitely be making them again!

  12. Margie says:

    Hi Teresa, I have just baked this cake using Haighs 70% dark chocolate, it smells delicious and I will give you an update when we cut into tomorrow. I assume you serve it at room temp?

  13. Jeanine says:

    Hi Teresa, just about to pop the flourless chocolate cake in the oven, and am wondering about temperature conversions, as sometimes your temps are for fan forced. Is the 150 c for a regulars electric oven? Thanks!

  14. Bernie says:

    Hi Teresa, I made this last night. It doesn’t look anything like yours, it’s about 1cm high and has gone hard overnight in the fridge. While cooking it looked like yours but has gone completely flat. It certainly isn’t the delicate cake you describe and I won’t serve it straight from the fridge but give it a couple of hours out of the fridge. I’m interested to try now, the mixture was delicious.
    Will update.

    • Hi Bernie – My guess is that your eggs were not whipped enough and that you needed to cook this in the oven a while longer so that it retained it’s structure. T:)

  15. Julia says:

    Teresa – you are a star! We hosted a Good Friday dinner party and your recipes featured no less than 3 times on the menu – your gluten free orange almond hot cross buns (my second batch this Easter), your perfect custard (made on almond milk) and of course your flourless salted chocolate cake. Our guests described it as ‘magic’ and ‘perfect’ and we couldn’t agree more! Will definitely make your cake again and again! Happy Easter to you and your family xx

  16. Bernie says:

    Hi Teresa, just an update: the eggs were whisked well. The cake only served 6 but it is delicious!

  17. Kate says:

    Teresa, it was amazing – made it for Easter Sunday dinner and beautifully rich. Perfect with some ice cream! Thanks as always.

  18. Shiree says:

    Have now made this cake twice…its delicious and simple. First time, I used honey as a sweetener but the second time I used coconut sugar. First one was gorgeous however second time with cocnut sugar was just the best!! Great recipe, thank you :)

  19. Tracey says:

    I made this beautiful cake to take to a friend’s house who is gluten free. He loved it and so did everyone. It is very rich and is more a dessert cake. A little goes a long way. It is now a cake I will make many times. Thank you.

  20. Courtenay says:

    this looks great! if i make these into smaller individual ramekins how many should it make and does it cook for the same amount of time?!

  21. Kim says:

    Hi Teresa
    I’m having a friend over for dinner who is on a FODMAP diet. From what I understand chocolate is okay (to some extent). Is this a FODMAP friendly dessert? Very hard to work out (I’m coeliac – that’s easy!)

    • Hi Kim – the sugars in this cake are very low…..but I suggest serving a very clean low fODMAP party menu – finishing off with some herbal tea such as camomile that is kind to the digestive system.
      Using a natural sweetener such as stevia in place of coconut sugar in the recipe and serving with a smashed raspberry coulis that has a little orange in it would be perfect but in small amounts only. Rmember the cake is rich.

  22. Alanda says:

    Can this cake be frozen

  23. Sarah Jones says:

    Hi Theresa, You said you could make these in individual ramekins for a dinner party which appeals to me… In this case Would you bake them for the same amount of time at same temp? When you make individual one how many serves does the recipe make? Thanks!

  24. Kelly says:

    We, for the first time trying this I am so impressed that mine actually looks like the pic.
    I used rice malt syrup in place of the honey or sugar and I used 85% Lindt dark chocolate.
    I am excited to let it cool and try it out tomorrow, I will update you on how it goes. Fab, fab, fab site…who gives there recipes out for no charge these days, usually you have to buy the book, Thanks Teresa, your a gem xo

  25. Roxi says:

    Yep. Amazing. I didnt fork out for coconut sugar and just used the brown sugar I had in the cupboard instead. Such a hit with the family…. Although the birthday girl thought it was too sweet! We all thought it was just right.

  26. Lainey says:

    Hello!! I just did a bit of a happy dance! Made this earlier this afternoon and it looks just like yours! I followed your recipe without any changes (eggs at room temp that were whisked till they oozed with air – WOW) Even though I can’t eat chocolate, I’m sure my husband is going to be a very happy boy tomorrow when I serve this up for his birthday. Love your website. Thank you for this amazing recipe.

  27. Chris says:

    Did anybody try with coconut oil? Not sure what quantity to put…

  28. Nicole says:

    Made this cake tonight and my teenage critic sons were blown away! Thanks Teresa! (Love your recipies). To make it healthier could I use avocado instead of butter? If so, the same quantity as the butter?

  29. Clare says:

    Absolutely delicious!! So simple and elegant. I made small portions in teacups (baked for 20 mins instead of 35 mins) for a dinner party dessert.
    What a lovely recipe. Thanks Teresa you’ve done it again!

  30. Haley says:

    …oh and just wondering if anyone has frozen it?

  31. Roxi says:

    I have made this cake several times now – a hit for GF friends in my life! SOmetimes I use 1 Lindt 70% 100g + 1 flavoured Lindt 100g (eg orange) forsomething different.

    I was wondering about adding Chia seeds? I know they soak up a lot of moisture, so how would you suggest doing this, if at all?

  32. Romina says:

    Hi Teresa,
    Im a big fan of your recipes! So delicious…
    Are there any good tips to could give me for this recipe?, as I have tried 2 times and didn’t rise. At all haha..

    Would love to try it!


  33. Jaimee says:

    Just wanted to tell you I made this lastnight and OMG its just beautiful :-) although I wasn’t suprised as I have made your chocolate cake and brownie and they were beautiful! I ate some before and I put it in the fridge and just now after being in the fridge overnight and both perfect! Thank so much your awesome!

  34. Sasha says:

    Hi Teresa will cacao butter work same as grass fed butter ? Thanks a lot

  35. Naomi says:

    Best cake ever! It’s a regular in our house :)

  36. Marie says:

    I am allergic to eggs and gluten, can I replace the eggs with a vegan alternative?
    Your recipes are wonderful and n thank you so much

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