Flourless chocolate cake is a luxurious dessert that’s intensely chocolatey and naturally gluten-free. Made with just a few ingredients, this cake has a dense, fudge-like texture and is rich enough to satisfy any chocolate lover. It’s perfect for birthdays, holiday gatherings, or when you’re in the mood for something truly indulgent. Serve it with a dusting of powdered sugar, a drizzle of chocolate ganache, or a dollop of whipped cream for the ultimate treat.
Equipment:
- 8-inch round cake pan
- Parchment paper
- Mixing bowls
- Double boiler or microwave-safe bowl
- Whisk
- Cooling rack
Ingredients:
- 1 cup (8 ounces) semi-sweet or dark chocolate, chopped
- ½ cup unsalted butter, cut into pieces
- ¾ cup granulated sugar
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
- 3 large eggs, room temperature
- ½ cup unsweetened cocoa powder, sifted
Instructions:
- Preheat the Oven and Prepare the Pan
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 double boiler or microwave-safe bowl, melt the chopped chocolate and butter together, stirring until smooth. If using a microwave, heat in 20-second intervals, stirring each time, until fully melted and combined. - Mix in the Sugar, Salt, and Vanilla
Remove the melted chocolate mixture from heat. Stir in the sugar, salt, and vanilla extract until fully incorporated. - Add the Eggs
Add the eggs, one at a time, whisking well after each addition. This will help create a smooth, silky batter. - Incorporate the Cocoa Powder
Sift the cocoa powder over the batter and gently fold it in with a spatula until just combined. Be careful not to overmix. - Bake the Cake
Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake for 20-25 minutes, or until the center is set but still slightly soft. A toothpick inserted into the center should come out with a few moist crumbs. - Cool and Remove from the Pan
Allow the cake to cool in the pan for 10 minutes, then carefully run a knife around the edges. Invert the cake onto a cooling rack and remove the parchment paper. Let it cool completely before serving. - Serve
Serve the cake as is, or add a light dusting of powdered sugar, a drizzle of chocolate ganache, or fresh berries and whipped cream for an elegant presentation.
Presentation Ideas:
- Dust the cake with powdered sugar or cocoa powder for a simple, elegant look.
- Serve with a side of fresh berries, whipped cream, or vanilla ice cream.
- Drizzle with chocolate ganache or caramel sauce for added decadence.
Tips:
- Ensure eggs are at room temperature for smoother mixing and a consistent texture.
- For the best flavor, use high-quality chocolate with at least 60% cocoa content.
- The cake is even better the next day, so consider making it a day ahead and refrigerating it overnight.
Flourless chocolate cake is a rich, velvety dessert that’s perfect for chocolate lovers and those avoiding gluten. With its smooth texture and deep chocolate flavor, this cake will impress any crowd. It’s a versatile dessert that can be dressed up or enjoyed plain, making it an ideal choice for any celebration. Dive into a slice of this indulgent treat and savor the pure chocolate bliss!
Flourless Chocolate Cake Recipe
Indulge in a rich, decadent flourless chocolate cake that's perfect for gluten-free diets. This dessert features a smooth, fudgy texture and intense chocolate flavor, ideal for special occasions!
Equipment
- 8-inch round cake pan
- Parchment paper
- Mixing bowls
- Double boiler or microwave-safe bowl
- Whisk
- Cooling rack
Ingredients
- 1 cup 8 ounces semi-sweet or dark chocolate, chopped
- ½ cup unsalted butter cut into pieces
- ¾ cup granulated sugar
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
- 3 large eggs room temperature
- ½ cup unsweetened cocoa powder sifted
Instructions
- Preheat the Oven and Prepare the Pan
- 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 double boiler or microwave-safe bowl, melt the chopped chocolate and butter together, stirring until smooth. If using a microwave, heat in 20-second intervals, stirring each time, until fully melted and combined.
- Mix in the Sugar, Salt, and Vanilla
- Remove the melted chocolate mixture from heat. Stir in the sugar, salt, and vanilla extract until fully incorporated.
- Add the Eggs
- Add the eggs, one at a time, whisking well after each addition. This will help create a smooth, silky batter.
- Incorporate the Cocoa Powder
- Sift the cocoa powder over the batter and gently fold it in with a spatula until just combined. Be careful not to overmix.
- Bake the Cake
- Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake for 20-25 minutes, or until the center is set but still slightly soft. A toothpick inserted into the center should come out with a few moist crumbs.
- Cool and Remove from the Pan
- Allow the cake to cool in the pan for 10 minutes, then carefully run a knife around the edges. Invert the cake onto a cooling rack and remove the parchment paper. Let it cool completely before serving.
- Serve
- Serve the cake as is, or add a light dusting of powdered sugar, a drizzle of chocolate ganache, or fresh berries and whipped cream for an elegant presentation.
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