Description

This Flourless Chocolate Cake is a rich, dense dessert perfect for chocolate lovers seeking a gluten-free treat. Made with melted chocolate, cocoa powder, and eggs, it offers a fudgy texture without the use of flour. Finished with a dusting of powdered sugar and optional fresh berries or whipped cream, it’s an elegant and indulgent cake ideal for any special occasion or a decadent everyday dessert.

Ingredients

Scale

Chocolate Base

1 cup semi-sweet chocolate chips (or dark chocolate, chopped)
1/2 cup unsalted butter

Dry Ingredients

3/4 cup granulated sugar
1/4 teaspoon salt
1/2 cup unsweetened cocoa powder

Wet Ingredients

1 teaspoon vanilla extract
3 large eggs

For Serving

Powdered sugar, for dusting
Fresh berries or whipped cream (optional)

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Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C). Grease an 8-inch round cake pan and line the bottom with parchment paper to ensure easy removal after baking.
Melt the Chocolate and Butter: Using a double boiler method, melt the chocolate chips and unsalted butter together in a heatproof bowl over simmering water. Stir continuously until the mixture is smooth and fully combined, then remove from heat.
Mix in the Sugar and Vanilla: Stir the granulated sugar, salt, and vanilla extract into the melted chocolate and butter mixture until the ingredients are thoroughly combined.
Add the Eggs: Whisk in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. The batter should be smooth and glossy at this point.
Add the Cocoa Powder: Sift the unsweetened cocoa powder over the batter and gently fold it in until just combined to maintain the cake’s fudgy texture.
Bake the Cake: Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for 20 to 25 minutes. The cake is done when the edges are set but the center remains slightly soft to the touch.
Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Before serving, dust the top with powdered sugar and accompany with fresh berries or whipped cream if desired.

Notes

To check doneness, insert a toothpick in the center; it should come out with moist crumbs but not wet batter.
Use good quality semi-sweet or dark chocolate for the best flavor.
This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
For a dairy-free version, substitute butter with a dairy-free alternative and ensure chocolate chips are dairy-free.
The cake is naturally gluten-free due to the absence of flour.