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TN&M in the Kitchen: Maria’s Flourless Chocolate Cake

By: Jasmine Boni-Ball Writer & Journalist | Specialist Fashion & Travel


Maria’s Flourless Chocolate Cake

Serves 6/8 - Cook in 60 minutes


- 10 egg whites 

- 200g sugar, white or brown

- 200g dark chocolate, broken into pieces 

- 180g hazelnuts 

- Salt


Step 1 

Preheat the oven to 180 degrees Celsius (°C). Grease a high sided 10-inch round baking pan, and line with parchment paper.

Step 2

Beat egg whites with a pinch of salt until stiff peaks form. Using a food processor, grind the sugar, dark chocolate, and hazelnuts together until coarsely chopped. Place the mix into a bowl, fold in the stiff egg whites and then transfer into the prepared baking pan. There is no need to melt the chocolate beforehand, as it will melt as it bakes.

Step 3 

Bake the cake for 35 minutes, inserting a toothpick into the middle to check the cake for doneness. As we want the cake to remain moist, the toothpick should come out clean with only a few moist crumbs attached. Leave the cake to cool down for around 10 minutes before removing from the baking pan. Serve warm or cool. Buon Appetito!

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