Description
This Flourless Chocolate Cake is a rich, dense, and naturally gluten-free dessert that combines the intense flavor of dark chocolate with a moist, fudgy texture. Easy to make and perfect for any occasion, this cake requires no flour and is suitable for vegetarians.
Ingredients
Scale
Chocolate Mixture
- 1 cup semisweet or dark chocolate chips (or chopped chocolate)
- 1/2 cup unsalted butter (1 stick)
Dry Ingredients
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsweetened cocoa powder (preferably Dutch-processed)
Other Ingredients
- 1 teaspoon vanilla extract
- 3 large eggs
- Optional: powdered sugar or berries for garnish
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Grease an 8-inch round cake pan and line the bottom with parchment paper to ensure easy removal of the cake after baking.
- Melt Chocolate and Butter: In a medium saucepan over low heat, melt the butter and chocolate chips together, stirring constantly until the mixture becomes smooth and fully combined. Remove from heat.
- Add Sugar, Salt, and Vanilla: Whisk the granulated sugar, salt, and vanilla extract into the melted chocolate and butter mixture until well blended.
- Incorporate Eggs: Allow the mixture to cool slightly to avoid cooking the eggs. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- Add Cocoa Powder: Sift the unsweetened cocoa powder into the batter and gently stir until the batter is smooth and well combined without any lumps.
- Bake the Cake: Pour the batter into the prepared pan, smoothing the top with a spatula. Bake in the preheated oven for 20 to 25 minutes, or until the center is just set and a thin crust forms on top.
- Cool the Cake: Let the cake cool in the pan for 10 minutes. Then carefully invert the cake onto a plate and allow it to cool completely at room temperature.
- Serve: Dust the cooled cake with powdered sugar or serve with whipped cream and fresh berries if desired for an elegant finish.
Notes
- This cake is naturally gluten-free and suitable for vegetarians.
- It can be made a day ahead and stored tightly covered at room temperature or refrigerated for freshness.
- The cake has a rich and dense texture; be careful not to overbake to maintain moisture.
- Use Dutch-processed cocoa powder for a smoother, less acidic chocolate flavor.
