Flourless Chocolate Cake is a rich, decadent dessert with a dense, fudgy texture that melts in your mouth. This cake is perfect for chocolate lovers as it highlights the deep, bold flavors of pure chocolate without distractions. Since it contains no flour, it’s naturally gluten-free, making it an excellent dessert option for those with gluten sensitivities. The cake’s simplicity, paired with its indulgent taste, makes it suitable for special occasions, romantic dinners, or as a satisfying treat any day.
Flourless Chocolate Cake
4
servings40
minutes20
minutesThis cake typically has a silky and moist interior with a delicate, slightly crisp exterior. Dust it with powdered sugar, serve it with fresh berries, or pair it with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate dessert experience.
Ingredients
8 oz (225g) semisweet or bittersweet chocolate, chopped
1/2 cup (1 stick / 113g) unsalted butter, cut into pieces
3/4 cup (150g) granulated sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
3 large eggs, at room temperature
1/2 cup (45g) unsweetened cocoa powder, sifted
Directions
- Preheat your oven to 375°F (190°C).
- Grease an 8-inch (20 cm) round cake pan and line the bottom with parchment paper for easy release.
- In a heatproof bowl set over a pot of simmering water (double boiler), melt the chocolate and butter, stirring occasionally until smooth.
- Alternatively, microwave the chocolate and butter in 20-30 second intervals, stirring each time until fully melted.
- Remove the bowl from heat.
- Stir in the sugar, salt, and vanilla extract until well combined.
- Add the eggs, one at a time, whisking well after each addition until the mixture is smooth and glossy.
- Gently fold in the sifted cocoa powder using a rubber spatula or whisk until fully incorporated and the batter is smooth.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake in the preheated oven for 20-25 minutes, or until the cake has set and a thin crust forms on the top.
- The cake should still be slightly soft in the center.
- Let the cake cool in the pan for about 10 minutes.
- Run a knife around the edges to loosen, then invert the cake onto a plate. Peel off the parchment paper and let it cool completely.
