Introduction

This Flourless Chocolate Blueberry Cake is a rich, decadent dessert that perfectly balances intense chocolate flavor with fresh blueberries and a delicate lavender whipped cream. It’s naturally gluten-free and sure to impress both family and guests.

A round chocolate cake with a cracked top is sliced into ten pieces and placed on a white plate. The cake has a thick layer of whipped cream in the center, sprinkled with cocoa powder. On top of the whipped cream, there is a pile of fresh, dark blueberries and a small sprig of lavender for decoration. Extra blueberries are scattered around the cake on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 oz dark chocolate, chopped
5 oz unsalted butter
5 large eggs, room temperature
3 1/2 oz white granulated sugar
1 tsp vanilla extract
1 cup fresh blueberries
1 cup heavy cream
1 tbsp dried lavender (culinary grade)
1 tsp vanilla extract
2 tbsp white granulated sugar

Instructions

Step 1: Preheat the oven to 350°F. Lightly grease a 9-inch round springform pan with nonstick cooking spray. Place a parchment round on the bottom of the pan and spray again.
Step 2: Melt the butter and dark chocolate together in a heatproof bowl set over simmering water, stirring until smooth. Remove from heat and let cool.
Step 3: In a large bowl, beat the egg whites on medium speed until frothy. Gradually add the sugar while increasing to high speed. Whip until stiff, glossy peaks form.
Step 4: Gently fold the egg yolks into the whipped egg whites to keep the mixture airy. Slowly fold in the melted chocolate mixture until fully combined without streaks.
Step 5: Pour the batter evenly into the prepared pan and bake for 25-30 minutes, or until the top is set and puffed.
Step 6: Allow the cake to cool completely at room temperature; it will deflate and crack slightly. Cover and refrigerate for at least 8 hours, preferably overnight.
Step 7: To make the lavender whipped cream, warm the heavy cream gently in a saucepan without boiling. Remove from heat, add dried lavender, and steep for 15 minutes.
Step 8: Strain the cream to remove lavender buds, then chill for at least 2 hours or overnight.
Step 9: Whip the chilled lavender-infused cream on medium speed. When it thickens, add sugar and vanilla extract, then continue whipping until medium peaks form.
Step 10: Remove the cake from the fridge. Optionally dust the top with cocoa powder. Spread the lavender whipped cream evenly over the cake, then scatter fresh blueberries and a few dried lavender buds on top for garnish.

Tips & Variations

Use room temperature eggs to achieve better volume when whipping the egg whites.
If you don’t have dried lavender, substitute with a teaspoon of finely grated lemon zest for a citrus twist.
Ensure the melted chocolate mixture has cooled before folding in to avoid deflating the egg whites.
For added texture, sprinkle toasted almonds or hazelnuts over the whipped cream topping.

Storage

Store the cake covered in the refrigerator for up to 3 days. Keep the whipped cream chilled separately until serving if possible, then spread just before serving to maintain its texture. Reheat cake slices briefly at room temperature if desired, but avoid microwaving to preserve the cake’s texture.

How to Serve

A round chocolate cake sliced into eight thick pieces arranged in a circle on a white plate, each piece showing a rich, dark brown crumb with a slightly cracked top. In the middle, there is a generous layer of white whipped cream dollops sprinkled lightly with cocoa powder, topped with a handful of fresh, plump blueberries and a small lavender sprig. The surface beneath the plate shows a few scattered crumbs and blueberries on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Is this cake gluten-free?

Yes, this flourless cake contains no flour or gluten ingredients, making it naturally gluten-free.

Can I make the cake ahead of time?

Absolutely. The cake benefits from chilling overnight to set properly. You can also make the lavender whipped cream a day ahead and keep it refrigerated.