Skip to content

Flourless Espresso Chocolate Cake with Brown Sugar Cream


40 mins


40-45 mins






Made using Fairtrade ingredients, this fabulous flourless espresso chocolate cake has a light texture and a rich and decadent flavour. The Dark Sugar Caramel Cream, with notes of honeycomb and toffee, compliments the chocolate cake perfectly. And best of all, as this dessert contains no flour, it's gluten-free too!

made using

Light Brown Soft

View product 
Share this recipe

For the Dark Sugar Caramel Cream

Step 1

To make the dark sugar caramel, place the Fairtrade Dark Soft Brown Sugar in a pan on medium heat and leave it to melt. No need to stir until the sugar starts to caramelise and liquify. Add a pinch of salt and mix well.

Step 2

With the caramel off the heat, slowly and gradually pour in the double cream, being careful as it can bubble up. If the caramel does not incorporate to the cream simply place the pan back on the heat so that it melts and you have a smooth mixture.

Step 3

Pour the mixture into a bowl and place into the fridge until it is thoroughly chilled

For the Flourless Espresso Chocolate Cake

Step 1

Preheat your oven to 180C (160 fan). Line a 9-inch springform tin with parchment paper and butter lightly.

Step 2

In a large bowl, add the Fairtrade Espresso Chocolate cut into squares and the cubed butter and place over a pan of simmering water. Once it has completely melted, mix to combine and set aside to slightly cool off.

Step 3

Place the egg yolks and the Fairtrade Light Soft Brown Sugar in a large bowl and mix using an electric hand whisk until pale and thick. This should take 3 to 5 minutes. Pour the chocolate mixture over, add the tablespoon of ground almonds and mix until well combined.

Step 4

In another bowl, whisk the egg whites using a mixer or hand whisk, until stiff. To know when the eggs are whisked enough, you should be able to tilt your bowl upside down and the whipped eggs should stick to the bowl.

Step 5

In three separate portions, delicately add the whipped egg whites to the chocolate mixture, folding gently to combine using a spatula or a large metal spoon. Take your time here as you want to ensure that the air bubbles remain intact. A good technique to fold the whipped egg whites is to almost 'slice' down vertically into the centre of the mixture, then gently fold the bottom of the mixture up and over the top of the egg whites, running the spatula up along the left hand side of the bowl, rotating your bowl a quarter turn, and repeating the procedure until no streaks of egg whites remain.

Step 6

Pour the mixture into the prepared tin and bake for 40 to 45 minutes. Remove from the oven once ready and allow your cake to cool at room temperature. It is normal for our cake's centre to collapse, so do not worry if it happens.

Step 7

As the cake cools, get your dark brown sugar caramel cream out of the fridge and whip up using a handheld mixer or whisk. To ensure the best results, a good trick is to have everything really cold and to place your cream, whisk attachment and bowl in the freezer for a few minutes. Whisk for a few minutes until the cream is thick.

Served the cool cake with a dollop of the whipped cream. Enjoy!

Ingredients – 5 items




Unsalted butter

200 g

Dark chocolate

200 g

Large eggs

Fairtrade Light Brown Soft

Tate & Lyle Fairtrade Light Soft Brown Sugar

180 g



1 tbsp

Rate this recipe!

Share your thoughts or advice

Good job, now enjoy!

Don't forget to share your creation using our hashtags in the chance to get featured.

Tea and olive oil in a cake... Sounds strange, tastes incredible! 

With a pretty fresh orange topping, this fragrant cake has to be tasted to be believed. A great one to make for Mother's Day later this month... be sure to wash it down with a cup of tea.


2 Large Oranges
225ml Olive Oil
200g Ground Almonds
120g Polenta
1 tsp Baking Powder
3 Large Eggs
200g Tate & Lyle Caster Sugar
Semi Dried Oranges Slices 
Scented Thyme Leaves


Peel one of the oranges removing the pith and chop finely, place in a bowl with the juice, to one side.
Heat the oven to 180c/160c Fan/Gas Mark 4.
Mix the almonds, polenta, baking powder in a bowl.
Whisk the eggs and sugar until pale and fluffy, gradually pour in the olive oil once incorporated fold in the finely chopped orange, mix well and add the dry ingredients.
Pour the cake batter into a greased and lined 23cm round tin. Bake for approx. 55 minutes, use a skewer to test whether the cake is cooked, it should come out clean if it is, if not cook for a further 5-10 minutes.
Cool on a cooling rack.
Slice the other orange finely and place the slices on a baking tray in the oven at 180c fan /Gas mark 6 for 8-10 minutes.
Allow to cool and decorate the cooled cake with the slices and some thyme sprigs.
There's a reason Tate & Lyle is Trusted By The Best. 

Because we're the high-quality cane sugar you can always count on, no matter what the recipe calls for!
We don't know why people put carrots in cake... but we applaud the zany person who first tried it! 🥕

Now here we all are in 2024 and it's National Carrot Cake Day - a day devoted to our favourite cream cheese and walnut-covered beauties.

(And a great excuse to go bake one!) Here's our recipe - link in bio!
A bit more of an experimental pancake offering here... filled with kimchi and Asian flavours! 

Ideal for anyone who's gone off jam or lemon juice this week, we recommend trying out this much more savoury stack:


For The Kimchi:

1 Chinese Cabbage
6 cloves garlic crushed
5cm Ginger grated
2 Tbsp Fish sauce
2 Tbsp Sriracha sauce
1 Tbsp Tate & Lyle Preserving Sugar
3 Tbsp Rice Vinegar
8 Radishes, coarsely grated
2 Carrots, cut into matchstick pieces
4 Spring onions, finely sliced

For The Pancakes:

2 Medium Eggs
2 Tbsp Soy Sauce
200g Kimchi
3 Tbsp Kimchi Brine
225g Plain flour
½ tsp Baking Powder
100ml Water
6 Spring onions finely sliced
Oil to fry


For the Kimchi:
-Quarter the cabbage and remove the core, slice into strips of approx 25mm. Place in a bowl with two teaspoons of sea salt. Leave for 1 hour.
-Mix the garlic, ginger, fish sauce, siracha sauce, sugar, rice vinegar together.
-Rinse the cabbage and drain well, transfer to a large bowl mix the paste in along with the radishes, carrots and spring onions.
-Pack the Kimchi into Kilner jars and leave to ferment overnight at room temperature.
-Chill the next days. It will keep for 2 weeks in the refrigerator.

For the Kimchi Pancakes:
-Whisk the eggs with the soy sauce, blend in the brine and the water.
-Blend in the flour and baking powder mix well and add the chopped Kimchi.
-Add half of the sliced spring onions to the mix.
-Heat 1 tbsp of oil in a large frying pan. Add spoonfuls of the batter to the base of the pan allowing a little space between each one.
-Fry for 2-3 minutes on each side until golden brown. Repeat until all the batter is used up.
-Make 15 small pancakes.
-They can also be frozen, so why not freeze half of the batch if they've not already been demolished!
No aspartame. Low in calories. And no compromise in taste. Looks like it’s not just sugar we’re experts in… Tate & Lyle Sweetener - now available from @Asda & @Sainsburys.
Baking better is as easy as reaching for the right sugar.

And a sprinkle (or spoonful!) of Light Brown Soft Cane Sugar brings a little hint of caramel and a whole load of soft texture to your bakes.

We never make cookies without it!
This one goes out to all the sweet toothers... a buttercream board! Make a simple buttercream and top with your favourite sweet treats ❤️
Pancake Day is on Tuesday! Did you forget again?

Well now you know, which means there's time to prep a beautiful Buttermilk Pancake Traybake topped with fresh strawberries and a dusting of icing sugar!
Cookies to roll the red carpet out for!

We adore Red Velvet Cake, but why should that delicious taste always be imprisoned in a sponge!?

It's time to start a red velvet revolution!
Highlighting #TrustedByTheBest bakeries has seen us travel to every corner of the UK, but we're not even nearly finished yet! 

There are dozens more brilliant people we want to shine our spotlight on in 2024 and we've already got a beloved bakery in our sights...

Can you guess where we're headed next?

Our Products

View all products