Flourless Chocolate Cake
Rich, dense, and intensely chocolatey, this flourless chocolate cake is naturally gluten-free and perfect for chocolate lovers. Its fudgy texture and deep flavor make it ideal for special occasions, dinner parties, or a decadent dessert any time of year.
Print Recipe
Equipment
- 8-inch round cake pan
- Parchment paper
- Heatproof bowl or microwave-safe bowl
- Double boiler (optional)
- Mixing bowls
- Whisk or spatula
- Sifter
- Wire cooling rack
Ingredients
- 1 cup 8 oz semisweet or bittersweet chocolate, chopped
- 1/2 cup 1 stick unsalted butter
- 3/4 cup granulated sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 3 large eggs at room temperature
- 1/2 cup unsweetened cocoa powder sifted
- Optional: powdered sugar or cocoa powder for dusting fresh berries, or whipped cream for serving
Instructions
- Preheat Oven:
- Preheat oven to 375°F (190°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
- Melt Chocolate and Butter:
- In a heatproof bowl, melt chocolate and butter together over a double boiler or in the microwave in 20-second intervals, stirring until smooth.
- Mix Sugar and Eggs:
- In a separate bowl, whisk together sugar, salt, and eggs until slightly thickened.
- Combine Ingredients:
- Gradually fold melted chocolate mixture into the egg mixture. Sift cocoa powder over the batter and gently fold until fully combined.
- Bake:
- Pour batter into prepared pan. Bake for 20–25 minutes, or until the top forms a thin crust and the center is just set. A toothpick inserted in the center should come out with a few moist crumbs.
- Cool:
- Allow the cake to cool in the pan for 10–15 minutes, then remove and transfer to a wire rack. Cool completely before serving.
- Serve:
- Dust with powdered sugar or cocoa powder, and serve with fresh berries, whipped cream, or a drizzle of chocolate sauce if desired.
Servings: 8 servings