5 from 1 vote
Rich and delicious chocolate valentino cake
Chocolate Valentino
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins

Rich and delicious flour free chocolate cake.

Course: Baked Goods, Dessert
Cuisine: Cake, Chocolate
Keyword: Cake, chocolate valentino cake
Servings: 12 slices
Calories: 312 kcal
Author: Helen Best-Shaw
  • 16 ounces semisweet chocolate roughly chopped
  • ½ cup unsalted butter
  • 5 large eggs separated
  1. Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.
  2. While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.
  3. Separate the egg yolks from the egg whites and put into two medium/large bowls.
  4. Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry).
  5. With the same beater beat the egg yolks together.
  6. Add the egg yolks to the cooled chocolate.
  7. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter.
  8. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C
  9. Bake for 25 minutes until an instant read thermometer reads 140F/60C. Note – If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet.
  10. Cool cake on a rack for 10 minutes then unmold.

Nutrition Facts
Chocolate Valentino
Amount Per Serving
Calories 312 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 13g81%
Cholesterol 90mg30%
Sodium 30mg1%
Potassium 239mg7%
Carbohydrates 19g6%
Fiber 3g13%
Sugar 13g14%
Protein 4g8%
Vitamin A 355IU7%
Calcium 36mg4%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.