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Flourless Dark-chocolate Cake With Fresh Cream

A rich, velvet-smooth chocolate cake that’s practically sugar-free.

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Serves: 10
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The ingredients

Freesweet Baking Jar

The method


  1. Preheat oven to 170°C.
  2. Line a 20cm loose-bottomed baking pan with baking paper and grease with butter.
  3. Melt chocolate over a double boiler and stir occasionally.
  4. Remove from heat and allow to cool.
  5. In a separate bowl, cream butter and sugar with an electric beater until light and fluffy.
  6. Add egg yolks to mixture, one at a time, while beating.
  7. Fold cooled chocolate into egg mixture.
  8. Carefully fold almond flour, cocoa powder, baking powder, orange juice and grated peel, and vanilla essence into egg mixture.
  9. Beat cream of tartar and egg whites with an electric mixer until stiff peaks form.
  10. Fold egg whites into cake batter.
  11. Pour batter into the prepared pan and bake for 40–45 minutes or until a skewer inserted into the centre of the cake comes out clean.
  12. Remove cake from the oven and leave to cool for 10 minutes before turning out onto a wire rack.
  13. Whip fresh cream with Vanilla Freesweet.
  14. Serve cake topped with whipped cream and fresh berries.
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