Description

This rich and decadent Chocolate Flourless Cake is a perfect treat for chocolate lovers seeking a gluten-free dessert. Made with bittersweet chocolate, cocoa powder, and eggs, this cake offers a moist, fudgy texture with a delicate crust on top. It’s simple to prepare and baked in under an hour, making it an ideal choice for special occasions or an indulgent everyday dessert.

Ingredients

Scale

Main Ingredients

8 ounces (225g) bittersweet or semisweet chocolate, coarsely chopped
1/2 cup (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 (50g) unsweetened cocoa powder

Instructions

Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Lightly grease an 8-inch round cake pan and line the bottom with parchment paper to prevent sticking.
Melt Chocolate and Butter: Place the chopped chocolate and butter into a heatproof bowl. Melt them together by setting the bowl over a pot of simmering water (double boiler) or microwaving in short bursts. Stir continuously until the mixture is smooth and fully combined.
Add Sugar, Salt, and Vanilla: Remove the bowl from heat and whisk in the granulated sugar, salt, and vanilla extract until the mixture is well blended and glossy.
Incorporate Eggs: Add the eggs one at a time, whisking thoroughly after each addition to ensure a smooth and cohesive batter.
Mix in Cocoa Powder: Sift the unsweetened cocoa powder into the batter and gently fold it in until just combined without overmixing.
Pour Batter into Pan: Transfer the batter into the prepared cake pan, smoothing the surface with a spatula for an even layer.
Bake the Cake: Bake in the preheated oven for approximately 25 minutes or until the top has formed a thin crust and the cake is set. A toothpick inserted into the center should come out mostly clean or with a few moist crumbs.
Cool and Serve: Let the cake cool in the pan on a wire rack for 10 minutes. Then invert the cake onto a serving plate, peel off the parchment paper, and allow it to cool completely before slicing and serving.

Notes

Ensure the eggs are at room temperature to help with proper mixing and texture.
Use a good quality bittersweet chocolate for the best flavor intensity.
Do not overbake the cake; it should retain a moist, fudgy center.
This cake is naturally gluten-free due to the absence of flour.
Serve with fresh berries or a dollop of whipped cream for an elegant presentation.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Chocolate Flourless Cake, gluten-free dessert, flourless chocolate cake, rich chocolate cake, easy chocolate cake