Recipe: Gather Around the Hearth for the Most Decadent Flourless Chocolate Cake



WHAT WE LOVE MOST ABOUT CHRISTMAS, besides all the festive cheer and decor, has got to be the food. Before we can finish the mouth-watering turkey and colourful salad spread on the table, our mind's already on the dessert  because what's Christmas without chocolate? It is made for the soul and our souls could use some nourishing this year-end.


Complete the season's treats with SCENE SHANG x Amazin' Graze Pandan Coconut and Coconut Curry Lime Nut Mixes.


If we could tell you a great tale, it would be of how much chocolate cake we ate last Christmas. The season is enough reason to indulge and calories don't count! As a matter of saving grace  we have it flourless  but decadent, no less.

When Mom says we have to go easy on the chocolate and not do hot chocolate with chocolate cake, we know tea's the answer. Quinteassential Tea - Island in Blue, a box of 5 bags, hand-crafted with the finest oolong leaves and scented with Italian bergamot; it's perfect with every slice.

This recipe takes the cake (literally). Another great tale would be about how a friend in the office can finish one slice of cake before we can spell chocolate. He'd beat you at l-a-t-e. No doubt.

It's now time to prepare your whisk to make the most decadent flourless chocolate cake for the hearth.

The 1818 Collection heritage plates, mugs and linen tea towels make great conversation-starters around the hearth. Have your guests search for the icons from contemporary Singapore hidden within the scenes.

READ: The Greatest Christmas Tales Ever Told


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RECIPE: Flourless Chocolate Cake


Prep Time 15 minutes
Cook Time 25 minutes
Cooling time 5 minutes
Total Time 45 minutes
Servings 10 serves


  • 4 ounces unsweetened, bittersweet chocolate
  • 1/2 cup unsalted butter
  • 1/2 cup sugar
  • 3 large eggs
  • 1/2 cup unsweetened cocoa powder
  • Icing sugar for sprinkling




    1. Preheat the oven to 190C. Butter an 8-inch round baking pan. Line bottom with a round of wax paper if preferred.
    2. Chop the chocolate into small pieces.
    3. In a double boiler or a metal bowl set over a saucepan of barely simmering water, melt the chopped chocolate with butter and stir until smooth.
    4. Remove chocolate mixture from heat and whisk in sugar.
    5. Add eggs and whisk well. Sift cocoa powder over the chocolate mixture and whisk until combined.
    6. Pour batter into the pan and bake in the middle of oven for 25 minutes (or until a thin crust is visible on top).
    7. Cool cake in pan on a rack or trivet for 5 minutes.
    8. Invert into a serving plate and dust with icing sugar.

    Cooled servings can be kept in an airtight container, best served within 7 days.