Flourless chocolate cake, fruit compote and creme fraîche

6 INGREDIENTS • 8 STEPS • 1HR 30MIN

Flourless chocolate cake, fruit compote and creme fraîche

Recipe

5.0

3 ratings
This is a wow-worthy pudding that’s made to share with your loved ones. It’s rich, decadent and fudgy – one for serious chocolate lovers. A dollop of our Mixed Berry Compote and a spoonful of crème fraîche cuts through the richness of the chocolate. Plus, it’s gluten-free, so everyone can enjoy it. Make it ahead the night before and keep it in the fridge until you’re ready to serve.
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This is a wow-worthy pudding that’s made to share with your loved ones. It’s rich, decadent and fudgy – one for serious chocolate lovers. A dollop of our Mixed Berry Compote and a spoonful of crème fraîche cuts through the richness of the chocolate. Plus, it’s gluten-free, so everyone can enjoy it. Make it ahead the night before and keep it in the fridge until you’re ready to serve.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

1HR 30MIN

Total time

Ingredients

Servings
8
5
M&S large free-range eggs
280 g
M&S Fairtrade golden caster sugar
350 g
M&S Swiss extra fine 70% cocoa dark chocolate, finely chopped
225 g
M&S Remarksable Value unsalted British butter, softened, diced
plus extra for greasing
200 g
M&S mixed berry compote
200 g
M&S British crème fraîche

Nutrition per serving

VIEW ALL
Calories
708kcal
Fat
54.1 g
Saturates
32.3 g
Sugars
11.7 g
Salt
58.9 mg
Love This Recipe?
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Flourless chocolate cake, fruit compote and creme fraîche
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Preheat the oven to 150°C/130°C fan/gas mark 2. Line the base of a 25cm round cake tin with greaseproof paper and lightly grease the edges of the tin with butter.
step 2
Whisk the eggs (5) with 90g of sugar (90 g) with an electric whisk or a free-standing mixer for 10 minutes on high speed, until the volume has quadrupled.
step 3
Meanwhile, add the chocolate (350 g) and butter (225 g) to a heatproof bowl over a pan of boiling water, but do not let the water touch the bowl. Melt completely, stirring occasionally, and then remove from the heat.
step 4
Wipe the pan clean and add the remaining sugar (190 g) along with 110ml of cold water. Heat gently over a medium-low heat until the sugar has completely dissolved. Gently pour the sugar syrup into the melted chocolate and stir to combine.
step 5
Decant the chocolate mixture into a large bowl, and slowly pour into the egg mixture, whisking over a low speed until all the chocolate has been added. Whisk over a high speed until fully combined (don’t worry if the mixture has lost some of its volume).
step 6
Add the empty cake tin to a high-walled, large baking tray. Pour the mixture into your prepared cake tin. Pour 2cm of water into the tray around the cake to create a water bath – this allows the cake to bake evenly. Gently transfer to the oven and bake for 1 hour until set.
step 7
Once baked, remove the cake tin from the water and leave to cool completely in the tin before turning out onto a plate.
step 8
Cut and serve with a big dollop of berry compote (200 g) and crème fraîche (200 g).
step 8 Cut and serve with a big dollop of berry compote (200 g) and crème fraîche (200 g).

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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