Flourless chocolate cake with ganache and cocoa nib crumble
20 minutes, plus cooling time
Preparation time
1 hour 15 minutes
Cooking time


Cocoa nib crumble

250 g good quality milk chocolate, roughly chopped

40 g cocoa nibs

Steamed flourless chocolate cake

250 g good quality dark chocolate, roughly chopped

150 g butter

150 g (½ cup plus 2 tbsp) caster sugar

1 tbsp brandy

1 tbsp strong espresso coffee

110 g (¾ cup) ground almonds

5 eggs, separated


150 g good quality dark chocolate, roughly chopped

80 ml (⅓ cup) cream


Cocoa nib crumble

  1. Line a universal tray with baking paper.
  2. In a saucepan heat the white chocolate over medium to high heat, Induction setting 7, stirring continuously until all of the chocolate is golden brown and crystallised. Remove from heat and stir in the cocoa nibs then transfer to the paper lined tray. Leave at room temperature to cool.
  3. Once cooled crumble by hand into coarse crumbs and store in an airtight container until needed.

Steamed flourless chocolate cake

  1. Line a baking tray with baking paper (26cm x 16cm or thereabouts is ideal)
  2. Melt the chocolate, butter and sugar on Induction setting 3, stir until smooth and glossy. Cool for 5 minutes.
  3. Add the brandy, coffee, ground almonds and egg yolks. Mix until combined.
  4. Place the egg whites into a bowl of a freestanding mixer with a whisk attachment. Beat until soft peak stage. Fold through chocolate mixture in two batches.
  5. Pour the mixture into the prepared tray, smooth flat with a spatula. Cover with baking paper then foil, crimp the edges to secure.
  6. Place into the steam oven and Steam at 100°C for 1 hour or until cooked through.


  1. Place the cream and chocolate together in a heatproof bowl. Cover with cling film and place into the steam oven on a wire rack. Cook on steam 100°C for 3 minutes.
  2. Remove from oven and cool to room temperature, whisk until smooth.

To serve

  1. Cut rectangular portions of the cooled cake with a hot knife, (approximately 8cm x 2.5cm).
  2. Spread some ganache over individual serving plates and place a portion of cake alongside. Top with the cocoa nib crumble


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