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Chocolate Flourless



This chocolate tart is my go to for a stand out dessert; it doesn’t rise, so it’s fool proof (just don’t burn it!) and it’s gluten free! I’ve used raspberries and coconut on this recipe but you can use fresh fig and nougat, or meringue and double cream, or if you’re feeling really naughty top it with marshmallows and pistachios for a killer Rocky Road. My café is right next to a chocolate factory (Jealous much?) so I’ve used their 70% dark chocolate but you can use milk if you prefer.



200g almond meal
200g brown sugar or caster sugar
6 eggs
450g milk or dark chocolate
150ml milk

Ganache for drizzling at the end:

200g dark chocolate

80ml milk for the ganache 

FOR THE TOPPING, you can choose from a variety of toppings, in this picture I've used raspberries and shredded coconut, and on my Instagram page I've used meringue with cream and pomegrante jewels. 

- 6 X medium meringues

150ml double cream or whipping cream (whipped firm)

- 200g frozen raspberries (or fresh if you prefer)
100g toasted shaved coconut



Pre-heat oven to 175c fan forced


Melt the 450g of chocolate and 150ml milk together in a heatproof bowl over boiling water until smooth, or microwave for 20 seconds bursts until melted, mix well until smooth and glossy.


Whisk eggs and sugar together in another bowl until light and fluffy


Add the almond meal, egg and sugar mix into the melted chocolate. Mix until smooth and combined.


Pour into a 20cm shallow tart tray, lined with baking paper to prevent spillage in the oven.- Cook for around 30 min or until firm to the touch.


Let cool, then dress the tart with your desired topping, if your making the meringue, halve the meringues and spread over the top of the cake, then dollop cream in and add another layer of meringue, drizzle chocolate ganache over the top and sprinkle with pomegranate. 


If you're making a raspberry version, sprinkle a generous layer of raspberries evenly on top then drizzle with ganache so you can still see the lovely red through the chocolate. Finish with toasted coconut.

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