Description
Make the best flourless chocolate cake—rich, fudgy, gluten-free, and perfect for any occasion. Easy, elegant, and deeply chocolatey.
Ingredients
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1 cup (170g) semisweet or bittersweet chocolate (chips or chopped)
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1/2 cup (113g) unsalted butter
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3/4 cup (150g) granulated sugar
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1/4 teaspoon salt
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1 teaspoon vanilla extract
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3 large eggs
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1/2 cup (40g) unsweetened cocoa powder (sifted)
Instructions
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Preheat oven to 375°F (190°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
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Melt chocolate and butter together in a double boiler or microwave-safe bowl, stirring until smooth.
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Remove from heat and stir in sugar, salt, and vanilla. Let cool slightly.
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Whisk in eggs one at a time, mixing well after each.
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Sift in cocoa powder and stir until just combined.
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Pour batter into the prepared pan and smooth the top.
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Bake for 20–25 minutes or until the top forms a thin crust and the center is just set.
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Cool in the pan for 10–15 minutes, then invert onto a serving plate and let cool completely before slicing.
Notes
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Use high-quality chocolate for best flavor.
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Don’t overbake—the center should still be slightly soft for a fudgy texture.
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Line the pan with parchment to prevent sticking.
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Sift cocoa powder to avoid lumps in the batter.
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Top with powdered sugar, berries, whipped cream, or ganache for extra flair.
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Chill before slicing for cleaner, more elegant servings.
- Prep Time: 15 minutes
- Cook Time: 25minutes