Flourless Chocolate Cake


  • 250g Haigh’s Dark Chocolate Couverture
  • 125g unsalted or lightly salted butter
  • 30ml brandy
  • 30ml espresso
  • or coffee liqueur
  • 5 eggs, separated
  • 125g caster sugar
  • 1 orange, finely zested
  • 75g hazelnut meal
  • 50g almond meal

The Chocolate Sauce

  • 100ml cream
  • 100g Haigh’s Hazelnut Block Chocolate


  1. Preheat oven to 150ºC.
  2. Line a 20cm round or square spring form cake tin with baking paper and butter lightly.
  3. Melt the chocolate and butter, add the brandy and coffee and set aside to cool.
  4. Whisk the egg yolks, sugar and orange zest until light and creamy. Add the cooled chocolate mixture while still slowly whisking until well combined. Fold through the hazelnut and almond meals.
  5. Whisk egg whites until stiff. Gently fold the egg whites into the cake mix, don’t overdo it!
  6. Pour mixture into prepared cake tin and bake for about 30 minutes until cake rises a little and appears set. Allow to cool.

The Chocolate Sauce

  1. Scald the cream in a small saucepan. Take off the heat and add the chopped chocolate. Stir to melt the chocolate and combine.
  2. To serve, cut wedges of the cake and pour over warm chocolate sauce with a little extra cream.


Serves 10-12
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Recipe by: Ezio Russa

Photographer: Randy Larcombe