Chocolate Baking Dessert

Natalie Paull's irresistible flourless chocolate torte with brown sugar whip

Name: Flourless chocolate torte with whipped cream icing recipe
Yield: 10
Ingredients: Cooking oil spray, to grease; 250g dark (40%) chocolate, chopped; 150g unsalted butter; 6 large eggs, at room temperature; 190g brown sugar; ¼ tsp baking powder; 60g dark cocoa powder, plus extra, to dust; 350ml Woolworths thickened cream; 100ml creme fraiche; 50g light brown sugar

1 rating

Flourless chocolate torte with brown sugar whip — Ben Dearnley

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by Natalie Paull

CHEF

Feb 12, 2025

"I adore the simplicity of this cake, made from pantry staples. It takes 15 minutes to put together, and you don’t need to separate any eggs! The cake will drop a little as it cools – the perfect dipped landing pad for swathes of brown sugar-spiked whipped cream. Choose a lower- percentage dark chocolate to keep a mellow, bittersweet flavour profile." – Natalie Paull

You’ll need a 23cm springform pan.

Cooking oil spray, to grease
250g dark (40%) chocolate, chopped
150g unsalted butter
6 large eggs, at room temperature
190g brown sugar
¼ tsp baking powder
60g dark cocoa powder, plus extra, to dust

Brown sugar whip

350ml Woolworths thickened cream
100ml creme fraiche
50g light brown sugar

Method

1.

Preheat oven to 170°C/150°C fan-forced.
2.

Grease a 23cm springform pan with cooking oil spray and line base and sides with baking paper.
3.

Melt chocolate and butter in a large heatproof bowl set over a saucepan of simmering water (don’t let base of bowl touch the water), stirring until smooth. Set aside.
4.

Meanwhile, in a stand mixer fitted with the whisk attachment, whisk eggs, brown sugar, baking powder and ½ tsp fine salt on high for 6 minutes, or until pale and fluffy. Scrape half into the chocolate mixture and fold to combine. Sift cocoa over remaining egg mixture and fold in until almost no streaks remain. Fold this into the chocolate mixture until no streaks are visible.
5.

Spoon into prepared pan and bake for 40-45 minutes. The top will change from shiny to matte brown, it will have puffed very slightly, and a skewer inserted in the centre will have thick, gooey crumbs attached. Set cake aside on a wire rack to cool completely before releasing from pan.
6.

To make the brown sugar whip, place all ingredients in a medium bowl with a pinch of fine salt and whisk until soft peaks. Spoon cream over cake and swirl as desired. Dust with cocoa powder.