A flourless chocolate cake is a rich, decadent dessert that’s perfect for chocolate lovers and those following a gluten-free diet. This dense, fudgy cake boasts an intense chocolate flavor and a smooth, melt-in-your-mouth texture. It’s elegant enough to serve at dinner parties or special occasions, yet simple enough for a cozy night in. Topped with a dusting of powdered sugar, a drizzle of ganache, or a dollop of whipped cream, this cake is a versatile treat that will impress everyone at the table.
Ingredients:
- 1 cup (170g) semi-sweet or bittersweet chocolate chips
- 1/2 cup (115g) unsalted butter, cut into pieces
- 3/4 cup (150g) granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 3 large eggs, room temperature
- 1/2 cup (40g) unsweetened cocoa powder, sifted
Instructions:
- Preheat the oven to 375°F (190°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
- Melt the chocolate and butter: In a microwave-safe bowl or over a double boiler, melt the chocolate chips and butter together, stirring until smooth. Let the mixture cool slightly.
- Mix the batter: Whisk in the sugar, salt, and vanilla extract until well combined. Add the eggs one at a time, whisking thoroughly after each addition. Sift in the cocoa powder and gently fold it into the mixture until no streaks remain.
- Bake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 25–30 minutes, or until the center is just set and a thin crust has formed on the surface. A toothpick inserted near the center should come out with a few moist crumbs.
- Cool: Allow the cake to cool in the pan for 10 minutes before carefully running a knife around the edge to loosen it. Invert the cake onto a serving plate and peel off the parchment paper.
- Decorate: Dust the cooled cake with powdered sugar, or top with a drizzle of chocolate ganache and fresh berries for a festive touch.
- Serve: Slice and serve as is, or with a dollop of whipped cream or a scoop of vanilla ice cream.
This cake keeps well for 3–4 days at room temperature or up to a week in the refrigerator. Enjoy every indulgent bite!
