Description

This rich and decadent Flourless Chocolate Cake is perfect for chocolate lovers and those avoiding flour. Made with bittersweet chocolate, butter, sugar, and eggs, this dense and fudgy cake delivers intense chocolate flavor and a moist texture. It’s naturally gluten-free and can be served dusted with powdered sugar and accompanied by whipped cream, vanilla ice cream, or fresh berries for a delightful dessert experience.

Ingredients

Scale

Main Ingredients

8 oz (225g) bittersweet or semisweet chocolate, chopped
1/2 cup (1 stick) unsalted butter
3/4 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
4 large eggs, room temperature
1/2 cup unsweetened cocoa powder, sifted

For Serving

Powdered sugar, for dusting
Whipped cream or vanilla ice cream, for serving
Fresh berries, for garnish

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Instructions

Preheat and prepare pan: Preheat your oven to 375°F (190°C). Grease an 8-inch round cake pan thoroughly and line the bottom with parchment paper to ensure easy removal after baking.
Melt chocolate and butter: Place chopped chocolate and unsalted butter in a heatproof bowl. Melt them over simmering water, stirring continuously until the mixture is smooth and glossy. Allow it to cool slightly before proceeding.
Add sugar and eggs: Whisk the granulated sugar, salt, and vanilla extract into the melted chocolate mixture. Then, add eggs one at a time, whisking thoroughly after each addition to ensure a smooth batter.
Incorporate cocoa powder: Sift the unsweetened cocoa powder over the mixture and gently fold it in until fully combined, being careful not to overmix.
Bake the cake: Pour the batter into the prepared cake pan. Place it in the preheated oven and bake for 20 to 25 minutes, or until the center is set but still slightly moist.
Cool the cake: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then invert the cake onto a wire rack and allow it to cool completely.
Serve: Dust the cooled cake with powdered sugar. Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream, and garnish with fresh berries if desired.

Notes

This cake is naturally gluten-free, making it suitable for those with gluten intolerance or celiac disease.
Ensure eggs are at room temperature for better incorporation and a smoother batter.
Be careful not to overbake; the cake should be set but moist in the center to keep its fudgy texture.
For best results, use high-quality chocolate with 60-70% cocoa content for optimal flavor.
Letting the cake cool completely before dusting with powdered sugar prevents melting and keeps the topping looking neat.