Jamie Oliver Flourless Chocolate Cake

So. Jamie Oliver Flourless Chocolate Cake. It’s got this way of sneaking up on you. One minute you’re whisking egg whites, wondering if this whole no-flour thing is going to work—and the next, you’re biting into something dark and dense and almost truffle-like, with this unexpected lift from the eggs. And that whisper of coffee, Oh, it lingers. Not sweet exactly. Just deep.

Anyway, I made this late on a Sunday when the kitchen was already a bit of a disaster, and honestly, I didn’t care. There was chocolate. There was butter. There was something about the ritual of it that made sense. (inspired by Jamie Oliver)

Ingredients Needed

For the cake:

• 200g unsalted butter, plus a bit for greasing
• 200g dark chocolate (at least 70% cocoa—the bitter kind that smells like you mean it)
• 1 tablespoon of strong coffee (not optional, trust me)
• 6 large free-range eggs, yolks and whites separated with care
• 250g golden caster sugar
• 70g cocoa powder, plus extra for that final dusting A good pinch of flaky sea salt

How To Make Jamie Oliver Flourless Chocolate Cake

1. First thing: get the oven going—160ºC or Gas Mark 3. Grease up a 20cm springform tin, then line the bottom with parchment. Not the sides. Just the bottom. It’s enough.
2. Now melt the chocolate with the butter. Low heat, bowl over a pan of simmering water, like your nan used to do. Don’t let the bottom of the bowl touch the water. You want it to melt slow. Stir it till it’s all velvet and you start to smell that bitter edge soften. Take it off the heat. Stir in the coffee. That part—God, it smells amazing. Let it cool. A bit.
3. Egg whites go into a big, clean bowl. And I mean clean. Any grease, and you’re doomed. Whisk until you’ve got soft peaks. Not stiff. Just enough so when you lift the whisk, they fold over like they’re too tired to stand.
4. In another bowl, whisk yolks and sugar. Don’t rush this. You want it pale, airy. Somewhere around seven minutes if you’re using an electric whisk. Then sift in the cocoa powder and salt. Stir. Slowly. It’s thick, sticky, the kind of mixture that clings to the spoon like it knows what’s coming.
5. Now fold in the melted chocolate. It’s still warm, but not hot. That mix turns almost ganache-like—heavy, rich, and just a little unruly. Then the whites. Not all at once. Spoon them in gently, fold with wide, slow turns. Take your time. You’re not just mixing—you’re coaxing it all together.
6. Pour it into the tin. Smooth the top, don’t obsess. Bake for an hour. Maybe check at 50 minutes, because ovens are liars. It’s done when the top is set, the middle wobbles slightly, and a skewer comes out with a few moist crumbs. Not raw. Just clinging.
7. Cool completely in the tin. Let gravity do its thing. When it’s time, unclip the tin and lift it out. Dust with cocoa. You don’t need icing sugar. It’s not that kind of cake.

Why I Love This Recipe

It was supposed to be for a friend who can’t eat gluten. But by the time we all had a slice, no one cared why it existed. It’s not a compromise—it’s indulgence. Intense, unapologetic. It reminds me of those café cakes in Italy where the slices are small, but you eat them slowly because they demand it. And it gets better the next day. Denser. Darker. More itself.

Recipe Tips

• Don’t skip the coffee. It doesn’t taste like coffee. It just makes the chocolate deeper.
• If your chocolate is too sweet, it’ll mess up the whole balance. Go for bitter.
• Make sure your eggs are at room temperature. Cold whites don’t whip right.
• Folding means folding. Not stirring. Think clouds and spoons.
• Don’t overbake. The middle should still be a little soft when it comes out.

How To Store Flourless Chocolate Cake

• At Room Temp: Cover it loosely if it’s just for the evening. Don’t let it dry out.
• Fridge: Pop it in a sealed container. It’ll last four days easy. Let it warm up a bit before eating—fridge-cold cake just doesn’t hit the same.
• Freezer: Yes. Freeze it. Wrap tightly in clingfilm, then foil. It’ll keep for months. Defrost in the fridge. Eat slowly.
• Reheating: If you must—microwave a slice for 15 seconds. It won’t complain.

Let’s Answer a Few Questions

Can I use milk chocolate?
You can. But don’t. It’ll be too sweet, too soft. This cake needs backbone.

What if I don’t have golden caster sugar?
Use white caster or granulated. Slightly different texture, still works.

How do I know when it’s ready?
Top should be firm. Middle a bit squishy. Skewer test—moist crumbs are perfect.

Can I make it the day before?
Please do. It’s moodier, richer, and somehow more alive the next day.

How do I make it look pretty?
Fresh berries. Cocoa dust. Maybe a curl of dark chocolate if you’re feeling extra.

Nutrition Facts (per serving)

• Calories: about 438
• Carbs: 33g
• Protein: 7g
• Fat: 31.4g
• Sugar: 31.4g
• Fibre: 2.8g
• Sodium: 0.5g

Try More Recipe:

• Jamie Oliver Polenta Lemon Cake
• Jamie Oliver Strawberry Buckwheat Pancakes
• Jamie Oliver Date And Walnut Cake