Recipe video above. Typically, flourless chocolate cakes are made by beating egg whites until stiff then folding through the batter. Such cakes rise when baking, but then it sinks once cooled, creating a “crater” on the surface and a slightly denser cake. This recipe made using a touch of baking powder yields are slightly fluffier cake – plus it’s far easier and quicker, and the cake has a fairly level surface. The surface has a thin crackly layer like brownies (GF version here) and the inside is lovely and moist. This cake is also quite forgiving - no need for measuring ingredients to the exact gram. After this one, try this GF Whole Orange Cake that readers from all over have fallen in love with!