Recipe Scene: Flourless Cashew and Chocolate Cake

This cake is a cracker – really easy to make, works every time, and I’m yet to meet someone who didn’t love it. You can use any type of ground nutmeal, though I think cashews work really well. Other nuts that are delicious are hazelnuts, pistachio or macadamia. This is another ever-reliable Women’s Weekly recipe, copied almost word for word from their big yellow Bake cookbook. To get a great chocoaltely flavor I always use Dutch pressed cocoa – you can use any cocoa, but the Dutch really does have the best flavor, and makes for a darker, richer cake.


1/3 cup (35 grams) cocoa powder
1/3 cup (80 mls) water
150 grams dark cooking chocolate
150 grams butter
1 1/3 cups (295 grams) brown sugar
1 cup (100 grams) ground cashews
4 eggs, separated
1 tablespoon extra cocoa powder


1. Preheat oven to 180 degrees C. Line and grease a 20 cm round spring form
2. Place the cocoa and butter in a heatproof dish and melt in the microwave. Set
aside to cool slightly.
3. Place the egg whites in a small bowl and beat with electric beaters until soft
peaks form, set aside.
4. Mix the cocoa and butter into the sugar, hazelnut meal and egg yolks. When
combined, gently fold in the egg whites.
5. Pour into the prepared tin and bake for about an hour or until firm and the
top is nicely cracked. Leave in the tin until pretty cool.
5. Turn cake onto serving plate and serve dusted with the extra cocoa and/or
fresh berries and cream.

About Kate Delbridge 163 Articles
Kate works in local government as an occupational therapist but her heart is in the kitchen. When she’s not looking through cookbooks Kate gardens, reads, sees films, listens to music and catches up with mates. She loves cooking mainly because it gives her an excuse to eat.