Go Back
+ servings
Fuss Free Flavours

Find more recipes at fussfreeflavours.com

Rich and delicious chocolate valentino cake
5 from 1 vote

Chocolate Valentino

Rich and delicious flour free chocolate cake.
Servings: 12 slices
Prep Time20 mins
Cook Time30 mins
Total Time50 mins


  • 16 ounces semisweet chocolate - roughly chopped
  • ½ cup unsalted butter
  • 5 large eggs - separated


  • 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.
  • While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.
  • Separate the egg yolks from the egg whites and put into two medium/large bowls.
  • 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).
  • With the same beater beat the egg yolks together.
  • Add the egg yolks to the cooled chocolate.
  • 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.
  • Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C
  • 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.
  • Cool cake on a rack for 10 minutes then unmold.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 312kcal | Carbohydrates: 19g | Protein: 4g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 90mg | Sodium: 30mg | Potassium: 239mg | Fiber: 3g | Sugar: 13g | Vitamin A: 355IU | Calcium: 36mg | Iron: 2.7mg