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“A rich and flourless chocolate treat that will surely impress your guests.”
1hr 5mins

Ingredients Nutrition

  • 3 12 ounces semisweet chocolate
  • 5 eggs, separated
  • 34 cup sugar
  • 2 tablespoons ground almonds
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon cornstarch
  • 1 12 tablespoons sugar
  • sliced almonds, for decoration


  1. Preheat oven to 400 degrees F.
  2. Butter a 10-inch cake pan, flour the sides and line the base with baking paper.
  3. Melt chocolate in a double boiler or in the microwave.
  4. Let cool a little.
  5. Combine egg yolks and 3/4 cup sugar and beat until the mixture turns pale yellow.
  6. In a separate bowl, whip the egg whites until stiff, adding 1 1/2 tbsp sugar halfway through, and then set aside.
  7. Pour the egg yolk mixture into the warm melted chocolate and mix well; gently fold in cornstarch, ground almonds and cocoa powder.
  8. Using a spatula, fold the chocolate mixture into the egg whites until well blended.
  9. Pour batter into the buttered cake pan.
  10. Sprinkle with sliced almonds.
  11. Bake at 400 degrees for two minutes, then lower heat to 350 degrees and bake for 30-35 minutes.
  12. Remove from oven and let cool.
  13. Remove from cake pan and serve at room temperature.
  14. Can be stored, wrapped well for two to three days in the refrigerator.

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