Description
This Flourless Chocolate Cake is a rich, dense dessert that highlights the deep flavor of cocoa and chocolate without the use of flour. Perfect for gluten-free diets, this cake offers a fudgy texture and a glossy chocolate finish, complemented by a dusting of powdered sugar and optional fresh berries or whipped cream.
Ingredients
Scale
Chocolate Base
- 1 cup semi-sweet chocolate chips (or dark chocolate, chopped)
- 1/2 cup unsalted butter
Sweetening and Flavor
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Binding and Texture
- 3 large eggs
- 1/2 cup unsweetened cocoa powder
Garnish
- Powdered sugar, for dusting
- Fresh berries or whipped cream (optional)
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 prevent sticking.
- Melt the Chocolate and Butter: Place the chocolate chips and unsalted butter in a heatproof bowl set over a pot of simmering water (double boiler method). Stir gently until the mixture is completely smooth and melted. 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 well combined.
- Add the Eggs: Whisk in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix until the batter becomes smooth and glossy.
- Add the Cocoa Powder: Sift the unsweetened cocoa powder into the batter and gently fold it in until just combined, being careful not to overmix.
- Bake the Cake: Pour the batter into the prepared cake pan, smoothing the top evenly. Bake in the preheated oven for 20 to 25 minutes, or until the cake has set but remains slightly soft in the center.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Before serving, dust the cake with powdered sugar and optionally garnish with fresh berries or whipped cream.
Notes
- For the best texture, avoid overbaking; the center should be slightly soft when done.
- The cake is naturally gluten-free due to the absence of flour.
- You can substitute the semi-sweet chocolate chips with dark chocolate for a richer flavor.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This cake pairs wonderfully with a scoop of vanilla ice cream for an indulgent dessert.
