Devil Flourless Chocolate Cake

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Devil Flourless Chocolate Cake

by Chef Mimi Wahadi

Search of the best chocolate cake is over! Indulge in the sweet symphony of flourless chocolate cake and raspberry cream cheese glazed with chocolate ganache.

Cuisine: Baking Course : Dessert  Skill Level : Novice
Prep :  40 mins Cook : 40 mins Ready in : 1 hr 20 mins  Serves : 7 or 8 inch layered cake


  • Flourless Chocolate Cake
    • 210g Unsalted Butter
    • 210g Dark Chocolate Coverture
    • 4 no Egg Yolks
    • 105g Caster Sugar
    • 4 no Egg White
    • 105g Caster Sugar
  • Raspberry Cream Cheese
    • 250g Cream Cheese
    • 15g Icing Sugar
    • 100g Raspberry Puree
  • Chocolate Ganache
    • 200g Dark Coverture
    • 150g Dairy Whipping Cream
    • 20g Unsalted Butter


  1. Preheat oven to 190C.
  2. Grease two 7” round mould.
  3. Combine unsalted butter and dark chocolate couverture in a bowl.
  4. Place over bain marie, until melted.
  5. In a mixing bowl, whisk egg yolk and caster sugar until ribbon stage.
  6. In a stand mixer bowl, whip the egg white; add sugar gradually until become a meringue.
  7. Fold the egg yolk mixture into chocolate mixture until homogenous.
  8. Fold the meringue in parts into the mixture, gently. Do not Over Fold.
  9. Divide the batter and deposit it into the two 7”moulds.
  10. Bake in the preheated oven for approximately 35 to 40 mins (vary depending on individual oven)


  1. In a mixing bowl, cream the cream cheese and icing sugar until light and fluffy.
  2. Fold in the raspberry puree to create a marble pattern.


  1. Boil the cream.
  2. Add the boiled cream part by part into the chocolate and mix to emulsify.
  3. Add butter, and reserve for assembly.
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