Chocolate Topped Flourless Sponge Cake Recipe UK
Rated 5.0 stars by 1 users
Category
Flourless
Servings
8
Prep Time
15 minutes
Cook Time
25 minutes
Calories
160
Light and airy, this flourless sponge cake offers a melt-in-the-mouth texture, all thanks to whipped eggs for structure.
Naturally gluten-free, it suits many diets while delivering rich chocolate flavour.
Top it with melted Whitakers dark chocolate for that extra touch of elegance. 🍫🍰
Ideal for special occasions or a cosy afternoon tea, this simple bake comes together in under an hour.
With just a few basic ingredients like eggs, cocoa, and sugar, anyone can create this treat at home.
Add fresh berries or whipped cream on the side to make it even better. 😊
Ready to try? Follow the steps below for a cake that impresses every time.
Ingredients
-
4 large eggs, separated
-
½ cup (100g) caster sugar
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40g cocoa powder (sifted)
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1 tsp vanilla extract
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Pinch of salt
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50g Whitakers dark chocolate, melted (optional topping)
-
Whipped cream
-
Fresh berries
-
Dusting of cocoa or icing sugar
Optional serving ideas:
Directions
Prepare the tin:
Preheat oven to 170°C (340°F).
Line the base of an 8-inch (20cm) round cake tin with parchment.
Do NOT grease the sides — this helps the sponge rise properly.
Whip the egg whites:
Place the egg whites and salt into a clean bowl.
Whip until soft peaks form.
Gradually add half the sugar (50g), continuing to whip until glossy stiff peaks form.
Mix the yolks:
In a separate bowl, whisk the egg yolks with the remaining sugar (50g) and vanilla until pale and thick.
Combine:
Fold the cocoa powder into the egg yolk mixture.
Add one-third of the whipped egg whites to loosen the mixture.
Gently fold in the remaining egg whites using a spatula, keeping as much air as possible.
Bake:
Pour the mixture into the prepared cake tin and smooth the top.
Bake for 25–30 minutes, until the top springs back lightly when touched.
Cool:
Allow the cake to cool in the tin for 10 minutes.
Run a knife around the edges, then turn out onto a wire rack to cool completely.
Finish:
Drizzle with melted Whitakers dark chocolate, dust with cocoa, or top with whipped cream and berries.
Recipe Notes
If you have any questions about how to make this recipe, please post a comment below and we will get back to you.
Servings: The recipe typically yields 8 delicious slices of Flourless Sponge Cake .
Calories per serving: 160 calories.
Remember: Please tag #whitakerschocolates with photos of your homemade Flourless Sponge.
Laura's Top Tips for This Recipe
I find it best if you separate the eggs and whip the whites until they form really stiff peaks because that is what gives this cake its beautiful light and airy texture.
When I tried it this worked best for me to fold everything together very gently with a spatula so you keep as much air in the batter as possible.
I always melt the Whitakers dark chocolate for the topping slowly over a pan of hot water rather than in the microwave as it stays glossy and smooth.
Letting the cake cool completely in the tin before turning it out also stops it from sinking or cracking.
Some Simple Tips for Better Results
Expect the cake to rise in the oven and settle a little as it cools – this is normal for flourless sponges. 📈
Mix in zest from one orange to the yolk mixture for a chocolate-orange twist. 🍊
Swap cocoa with ground almonds for a lighter almond sponge. 🌰
Top with melted chocolate or ganache for extra richness. 🍫
Nutritional Information for This Recipe
Nutrient | Amount per Slice |
|---|---|
Calories | 160–190 kcal |
Protein | 5g |
Total Fat | 6g |
- Saturated Fat | 3g |
Total Carbohydrate | 18g |
- Dietary Fiber | 2g |
- Sugars | 15g |
Cholesterol | 93mg |
Sodium | 49mg |
How to Store Your Homemade Flourless Sponge Cake
Keep this flourless sponge cake at room temperature in an airtight container for up to 2 days. This maintains its light texture without drying out. 🛡️
For longer storage, place it in the fridge, covered well with cling film or in a sealed box, for up to 4 days.
Bring it back to room temperature before serving to enjoy the best flavour.
To freeze, cut the cake into slices and wrap each one in cling film, then store in a freezer bag for up to 2 months.
Thaw at room temperature for a few hours when ready to eat. This method keeps the cake fresh and ready for quick treats. ❄️
A Brief History of Sponge Cakes in the UK
Sponge cakes trace their roots back to the Renaissance in the 15th century, starting in places like Italy and Spain as one of the first cakes made without yeast.
The name comes from the light, open texture that looks like a sponge.
In the UK, early recipes appear around 1615, but they gained real popularity during the Victorian era in the 19th century.
The invention of baking powder in 1843 by Alfred Bird allowed butter to be added, making richer versions possible.
Queen Victoria played a big role in their fame – she loved them with afternoon tea, often enjoying plain or chocolate sponges.
The classic Victoria sponge, filled with jam and cream, got its name in her honour. Introduced by the Duchess of Bedford in the 1840s, it became a staple at British tables.
Over time, variations like flourless chocolate sponges emerged, blending tradition with modern twists for gluten-free options. 🍰
