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Luscious Flourless Chocolate Loaf




350g dark chocolate 200g butter 6 Traditional Free Range eggs, separated 150g sugar 1 tablespoon cointreau (or strong coffee if you prefer) raspberries, edible flowers

whipped cream to serve

Preheat the oven to 160 C. Grease and line a 26cm loaf tin with baking paper. Gently melt the chocolate and butter together in a bowl over a pot of simmering water or in the microwave on reduced heat. Stir until smooth.

Beat the egg yolks with 100g sugar in a large bowl until pale and creamy. Mix the chocolate and butter into the egg yolks along with the cointreau. In a clean bowl with a clean beater, beat the egg whites until foamy, gradually add the remaining sugar, while continuing to beat, until glossy. Gently fold the egg white into the mixture. Pour into the prepared tin and bake for 1 hour until the loaf is cracked on top and a skewer inserted comes out clean. Allow to cool before slicing. Do not refrigerate as it will set hard. Slice into 8-10 slices and serve with raspberries and cream or ice cream.


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