By: Chloë Sibley Writer & Journalist | Specialist Food & Arts

Chocolate cake is one of the world's most popular dishes. It appeals to all ages, ideal for most occasions and has been recreated numerous times. Our resident chef Maria is based at our Villa d'Elsa, a villa that epitomises the Chianti experience, and brings you her Flourless Chocolate Cake creation. 

The beauty of a flourless chocolate cake is the recipe removes the refined flour but retains overall indulgence. Dark chocolate is a healthy option when it comes to satisfying a sweet tooth, and blends well with the hazelnuts. These nuts have their own creamy element to them, and bring a rustic aspect to this cake with their slightly earthy aroma. The egg whites ensure this cake is moist, epitomising its decadence, making it a tempting treat to finish any dinner party.

Kitchen recipes

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 it from the baking pan. Serve warm or cool. Buon Appetito!

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