COVID-19: No flour? No problem. Make Purebread's ultradelicious Flourless Chocolate Cake

Here's the recipe for all you intrepid home cooks!

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      Of the thousands of eateries that we’re missing desperately amid the COVID-19 crisis these days, Purebread is one.

      The experience of stepping into any of its three locations in Vancouver or Whistler is how Charlie must have felt upon first entering the Chocolate Factory: so much extraordinary, mind-blowing sweetness everywhere you turn.

      For the time-being, the bakery has ceased operations entirely as mandated by the BC government, as it can’t guarantee social distancing for its customers and staff.

      “We have a duty to care for our brilliantly hard-working, lovely team and the thought of their work putting them at risk is terrifying for us," Purebread's website says. "We will try and work out a plan to reopen and hope it will not be long. In the meantime, lots of love (but no hugs, only elbow and heel taps)."

      What with grocery stores being unable to keep flour on the shelves these days  and limiting purchases per family, we asked the regular finalist in the Georgia Straight’s Golden Plates awards if it would be willing to share its recipe for Flourless Chocolate Cake.

      Thank you, Purebread.

      Purebread's Flourless Chocolate Cake


      1 cup unsalted butter, cut into small cubes
      9 ounces dark chocolate (52% cocoa), chopped into small pieces
      3 1/2 ounces  dark chocolate (70% cocoa), chopped into small pieces
      1 1/2 cups light brown  sugar
      4 Tbsp water
      5 large eggs, separated
      Pinch of salt
      Cocoa powder for dusting


      Preheat your oven to 350°F. Butter an 8-inch spring form pan and line the bottom and sides with parchment/baking paper. 

      In a large heat-proof bowl, combine the chopped chocolates and butter.

      Combine the light brown sugar and water in a small sauce pan and bring to a boil over medium heat, stirring frequently. Pour the boiling syrup over the chocolate and butter and stir until they have melted. 

      Add the egg yolks, one at a time, to the chocolate mixture and then set the bowl aside until the mixture comes to room temperature.

      In a large bowl, beat the egg whites and salt to a firm but not dry meringue. Using a rubber spatula, fold a third of the meringue into the chocolate mixture. Once combined, add another third, fold and then fold in the remaining third until just combined.  Use a light touch here: you don't want to flatten the egg whites.

      Pour the batter into your prepared pan and bake for 60 to 65 minutes, or until a skewer inserted comes out clean.  Allow to cool completely in the spring form pan before attempting to remove from pan.

      Dust with cocoa powder before serving. Goes great with whipped cream and raspberries.