Flourless Chocolate torte with macerated strawberries

 In Baked Goods, Dessert


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A dark, rich and fudgy flourless chocolate torte cake served with whipped cream and macerated strawberries is a great, sophisticated dessert recipe.

Flourless chocolate torte with Macerated strawberries

If you are in need of a deep, rich, sinfully dark cake so full of chocolate and coffee flavours, you’ve come to the right place. When Woolworths sent me the list of ingredients for my 3rd ‘mystery box’ challenge (for their Masterchef campaign), I was delighted. Chocolate, eggs, strawberries, cream.. a dream combination to make the ultimate dessert. I knew immediately I’d be doing a twist on my tried and tested flourless chocolate cake (which I developed for my cookbook) and it did not disappoint.

coffee_choc_ingredients(image: Woolworths)

Flourless chocolate torte with Macerated strawberries

The cake is dark, fudgy and slightly bitter. Served with the macerated strawberries and a dollop of whipped cream, it makes for an ultra-chic and absolutely delicious dessert.

Flourless chocolate torte with Macerated strawberries

Click here to view the recipe on the Woolworths site.  The Woolworths Masterchef Hub is a hive of activity with loads of recipes and fun ideas and if you think you can make a better dish with the ingredients I was given, hop on over because you stand a chance of winning one of fourteen R1000 Woolworths gift cards or the grand prize of a R10 000 gift card. 

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Flourless Chocolate torte with macerated strawberries {Woolworths/Masterchef}

Course Baked goods, Baking, Cake, Dessert, tea
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8 -10
Author Alida Ryder


  • 6 eggs
  • 100 g white sugar
  • 100 g brown sugar
  • 300 g dark chocolate roughly chopped
  • 2 T instant espresso powder

for the macerated strawberries

  • 200 g strawberries sliced
  • 3 T icing sugar sifted

to serve

  • 250 ml cream whipped
  • icing sugar for dusting


  • Pre-heat the oven to 180°c and grease and line a 27cm round cake tin.
  • In the bowl of a freestanding mixer, whisk the eggs and sugars until light and creamy. This can take up to 5 minutes.
  • Melt the chocolate over a double boiler and when the eggs are light and voluminous, slowly pour in the melted chocolate, whisking continuously.
  • Add the espresso powder and fold in.
  • Transfer the batter to the prepared tin and place in the oven.
  • Bake for 25 minutes until the cake has risen and feels slightly firm.
  • Remove from the oven and allow to cool completely in the tin. It will sink in the middle.
  • Combine the strawberries and icing sugar in a bowl and allow to stand for up to 30 minutes.
  • To serve, slice the chocolate torte then serve with a dollop of whipped cream, a spoonful of the macerated strawberries dusted with icing sugar.

Easy peanut butter chocolate sheet cake

Easy peanut butter chocolate sheet cake

{Disclaimer: Woolworths remunerated me for this recipe which I developed for their Masterchef SA hub on www.woolworths.co.za}

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Showing 9 comments
  • Lou

    Hi, I made flourless choc cake before and it freaked my husband out but when I saw your recipe I just couldn’t resist giving it another go!
    I presented it just like yours (nearly) and my husband says “oh, that looks nice” (watching me dish) and takes a bite from the cake on the counter …”hmmm, this is delicious!” and promptly didn’t stop “stealing” bites that I had to quickly give him his plate without sprinkling the icing sugar on just to get him to stop eating the whole thing!
    Thanks for all your wonderful recipes along with the “stories” which make them so much more fun!

    • Alida Ryder

      Lou, thank you so much for this lovely comment. I’m so glad you (and your husband) liked the cake. It really is one of my show-stopper recipes and my guests are always impressed when I serve it.

  • Chrisda

    Hi, my little one can’t have wheat, so I thought this was a wonderful idea to spoil her a bit and tried your cake on the weekend. BUT I must have done something horribly wrong 🙁

    It rose very nicely in the oven (I think it just about doubled in volume), but when I took it out, it had formed a hard meringue like crust (0.5cm thick) on top and under that the middle sunk in completely, it was only about 1cm thick….
    It still tasted very nice, but didn’t look half as good as yours….
    Please can you tell me what I did wrong?

    • Alida Ryder

      Hi Chrisda, it could be that your oven’s temperatures are higher than mine causing the cake to rise very quickly and form the hard crust. Then when you take it out, the difference in temperature is too much and it falls in. If you decide to bake it again, perhaps bake it at 160 rather and allow it to bake for a little longer before opening the oven. Then, when you open the oven, leave the door ajar slightly so that the cake has time to cool gradually. I hope this helps!

      • Chrisda

        Thanks Alida, yes my oven is generally very hot, so I already baked it at 160, but I’ll reduce the temp more next time.
        That crust actually stayed in tact until I pressed on it to feel if the cake was firm… LOL
        Will try your advice and let you know 🙂

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