Description
A rich and fudgy flourless chocolate cake that’s perfect for celebrations and intimate gatherings. Naturally gluten-free and indulgent.
Ingredients
Scale
- 1 cup dark chocolate chips (about 170 g)
- ½ cup unsalted butter (113 g)
- 1 cup granulated sugar (200 g)
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 4 large eggs
- ½ cup unsweetened cocoa powder (about 43 g)
- Chocolate ganache for topping (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan. Optionally line the bottom with parchment for easier removal.
- In a medium saucepan, melt the chocolate chips and butter together over low heat, stirring constantly until smooth. Remove from heat promptly to avoid scorching.
- Stir in the sugar, salt, and vanilla extract until evenly incorporated.
- Add the eggs one at a time, mixing well after each addition until the batter becomes glossy and slightly aerated.
- Sift in the cocoa powder and fold/stir until just combined; a few streaks are fine.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 25–30 minutes, or until the cake is set around the edges and a toothpick comes out with moist crumbs.
- Let cool completely in the pan before removing. Top with chocolate ganache if desired.
Notes
Best served with a dusting of powdered sugar, fresh berries, or alongside a scoop of ice cream. Store at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 362
- Sugar: 35.2g
- Sodium: 5mg
- Fat: 21.4g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41.3g
- Fiber: 2.7g
- Protein: 5.6g
- Cholesterol: 105mg