Decadent Flourless Chocolate Cake (Print Version)

Velvety dark chocolate dessert, rich and fudgy with natural gluten-free ingredients.

# What You'll Need:

→ Chocolate & Butter

01 - 8 ounces high-quality dark chocolate (70% cocoa), chopped
02 - 1/2 cup unsalted butter, cut into pieces

→ Sugar & Eggs

03 - 3/4 cup granulated sugar
04 - 4 large eggs, at room temperature

→ Flavorings

05 - 1 teaspoon pure vanilla extract
06 - 1/4 teaspoon fine sea salt

→ Optional Garnish

07 - Cocoa powder or powdered sugar, for dusting
08 - Fresh berries, for serving
09 - Whipped cream, for serving

# How to Make It:

01 - Preheat the oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
02 - Melt the dark chocolate and butter in a heatproof bowl set over simmering water, stirring until smooth. Remove from heat and let cool slightly.
03 - Whisk the granulated sugar into the melted mixture, then add eggs one at a time, whisking thoroughly after each addition.
04 - Stir in the vanilla extract and sea salt until fully incorporated.
05 - Transfer the batter to the prepared pan, smoothing the surface with a spatula.
06 - Bake for 25 to 30 minutes, until edges are set and the center remains slightly wobbly.
07 - Cool the cake in the pan for 10 minutes. Run a knife around the edges, invert onto a plate, and gently peel off the parchment.
08 - Dust with cocoa powder or powdered sugar. Optionally serve with fresh berries or whipped cream.

# Additional Tips::

01 -
  • Rich velvety chocolate flavor
  • Naturally gluten-free and fudgy texture
02 -
  • For a mocha twist add 1 tsp instant espresso powder to the melted chocolate mixture
  • This cake is rich serve thin slices
03 -
  • Use high-quality dark chocolate for best flavor
  • Ensure eggs are at room temperature for better texture
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