Rich, gently spiced and finished with a delicate cross, these flourless chocolate Easter cakes offer a refined take on a seasonal favourite. Crafted by chef Shannon Bennett, they are light in texture yet deeply indulgent, best served warm with butter or a favourite conserve.
LifestyleFlourless Chocolate Easter Cakes from Miele
Next ArticleFlourless Chocolate Easter Cakes from Miele
30 March 2026
Ingredients
Cakes
150g dark chocolate, chopped
150g unsalted butter, softened
6 eggs
250g caster sugar
100ml fresh orange juice
1 tsp finely grated orange zest
60g ground almonds
50g coconut flour
3 tsp mixed spice
20g cocoa powder
60g currants
60g sultanas
Icing
140g caster sugar
2 egg whites
Lemon juice, to taste
Method
- Preheat oven to 175°C. Lightly grease a 12-hole silicone mould or line with paper cases.
- Melt chocolate and butter separately over low heat.
- Whisk eggs and sugar until pale and tripled in volume.
- Combine orange juice, zest, melted chocolate, cocoa and butter, then gently fold into the egg mixture.
- Fold in coconut flour, ground almonds, mixed spice, currants and sultanas.
- Spoon into moulds and bake for 15–20 minutes, until just set with a soft centre.
- Rest briefly, then cover loosely with a tea towel to keep the tops soft.
- For the icing, whisk egg whites and sugar until smooth, adding lemon juice to taste. Pipe or drizzle crosses over each cake.
To serve
Serve warm with butter or your choice of jam.
