Description
A rich and decadent flourless chocolate cake that is smooth, fudgy, and perfect for any chocolate lover. Made without flour, this cake uses cocoa powder and melted chocolate for intense chocolate flavor. It’s simple to prepare and bakes in under 30 minutes, ideal as a gluten-free dessert or a sophisticated treat for special occasions.
Ingredients
Scale
Chocolate Mixture
- 1 cup semi-sweet chocolate chips (or dark chocolate, chopped)
- 1/2 cup unsalted butter
Dry and Wet Ingredients
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup unsweetened cocoa powder
For Serving
- Powdered sugar, for dusting
- Fresh berries or whipped cream
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease an 8-inch round cake pan and line the bottom with parchment paper to prevent sticking.
- Melt the Chocolate and Butter: In a heatproof bowl, combine the chocolate chips and butter. Place the bowl over a pot of simmering water (double boiler) and stir constantly until fully melted and smooth. Remove from heat.
- Mix in the Sugar and Vanilla: Add granulated sugar, salt, and vanilla extract to the melted chocolate mixture. Stir until well combined and the sugar starts to dissolve.
- Add the Eggs: Whisk in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. The batter should become smooth and glossy.
- Add the Cocoa Powder: Sift the unsweetened cocoa powder into the mixture and gently fold it in just until combined. Avoid overmixing to maintain a tender texture.
- Bake the Cake: Pour the batter evenly into the prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for 20-25 minutes, or until the cake is set around the edges but still slightly soft in the center.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely. Dust with powdered sugar and serve garnished with fresh berries or whipped cream as desired.
Notes
- Use high-quality chocolate for the best flavor.
- The cake is best served at room temperature or slightly warm.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This cake is naturally gluten-free due to the absence of flour.
- You can substitute semi-sweet chocolate with dark chocolate for a more intense taste.
