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A native twist on a classic: flourless chocolate & riberry cake recipe

I have to say, I have been loving having the extra time lately to cook at home and not feel rushed. Everything is taking twice as long but I am appreciating the simple pleasures of combining ingredients and watching them come together into something absolutely delightful. This time has reminded me why I love cooking so much.

If you can find a supplier of native Australian ingredients, they make a great addition to any pantry. Most only require a pinch or a sprinkle to taste the unique difference in flavour these ingredients make. It is well worth experimenting with Lemon Myrtle, Saltbush, Native Pepper, Native Thyme, Wattleseed and many other herbs, spices and fruits.

This recipe is a great one to try at home yourselves. It is best enjoyed an hour after coming out of the oven with a slightly crunchy top and a rich chocolatey inside. The Riberries in this recipe add a beautiful tartness with clove, spice and berry flavours to compliment the sweetness of the chocolate. If you can’t find Riberries, frozen raspberries are a good substitute.

Serve with ice cream, fresh cream, fruit or just by itself.

Flourless Chocolate & Riberry Cake

  • Makes a 10-12 inch cake
  • Bake at 160°C for 45 mins


  • 400g chocolate
  • 300g butter
  • 200g yolks
  • 300g egg whites
  • 300g almond meal
  • 330g caster sugar
  • 100g Riberries (frozen)


  1. Melt chocolate and butter together and mix well
  2. Place half the sugar, almond meal and yolks into a large bowl
  3. Whisk egg whites with remaining sugar on high speed until soft peaks form
  4. Mix melted chocolate and butter into the dry ingredients and yolks
  5. Finally fold through the egg whites and mix well
  6. Stir through Riberries
  7. Grease a nine-inch cake tin and fill to about two-thirds full

Cake is baked when a skewer comes out clean and cake starts to crack on top.