Saturday, 21 July 2012

Billionaires Flourless Chocolate Frangelico Cake (Gluten Free)


Rich, sexy, dark, hansome - sounds like a good way to start a weekend.

Billionaires Flourless Chocolate Frangelico Cake (Gluten Free)
slightly adapted from Donna Hay's No Time to Cook

250g dark chocolate
100g milk chocolate
185g unsalted butter, chopped
6 eggs, room temperature
1 cup light brown sugar
1/4 cup Frangelico
1 cup hazelnut meal
Cocoa powder for dusting
Whipped cream for serving (optional).

Preheat the oven to 170 degrees C. Spray a 22cm springform round cake pan with cooking oil spray and line the base and sides with baking paper.

Place the chocolate and butter into a saucepan over low heat and stir until melted.

In a large bowl, whisk the eggs, sugar, Frangelico and hazelnut meal until combined. Add the chocolate mixture and whisk again until smooth

Pour the batter into the prepared pan and cover with foil.

Bake for 40 minutes, then remove the foil and cool the cake in the pan the  refrigerate until cold.

When you are ready to serve, remove the cake from the pan and dust generously with the cocoa powder.

Serve with a dollop of whipped cream (optional).


  1. Followed instructions. Cake still liquid at 40 mins in oven @ 170 degrees. How do you tell when it is cooked?

    1. The recipe says 170 degrees CELSIUS (that's about 338 Fahrenheit)! Maybe that's the problem?

  2. Hey anon. Check your oven temp with an oven thermometer to make sure it's up to temp. The cake is quite moist and it will continue to cook as it cools. It also sets up in the fridge and is a dense, moist cake. I always bake it for 40 mins exactly and it always turns out perfectly. Hope this helps.