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Flourless Chocolate Cake

Flourless Chocolate Cake
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A rich and decadent flourless chocolate cake, perfect for chocolate lovers and those with gluten sensitivities. This cake features a dense, fudge-like texture with an intense chocolate flavor.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 8 ounces bittersweet chocolate (70% cacao), chopped
  • 1 cup granulated sugar
  • 6 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Powdered sugar, for dusting (optional)
  • Fresh berries, for garnish (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan with cocoa powder (to avoid a white residue). Line the bottom with parchment paper.
  2. In a heatproof bowl set over a saucepan of simmering water (double boiler), melt the butter and chopped chocolate, stirring until smooth. Remove from heat and let cool slightly.
  3. In a large bowl, whisk together the granulated sugar, eggs, vanilla extract, and salt until well combined.
  4. Gradually whisk the melted chocolate mixture into the egg mixture until smooth and fully incorporated.
  5. Pour the batter into the prepared cake pan.
  6. Bake for 30-35 minutes, or until the edges are set and the center is still slightly wobbly. Do not overbake.
  7. Remove from the oven and let cool completely in the pan on a wire rack. The cake will sink slightly in the center as it cools.
  8. Once cooled, invert the cake onto a serving plate. Dust with powdered sugar and garnish with fresh berries, if desired.

Notes

  • For best results, use high-quality bittersweet chocolate.
  • Ensure the chocolate mixture is not too hot when adding to the eggs to prevent scrambling.
  • The cake is best served at room temperature or slightly chilled.
  • Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Nutrition

Find it online: https://kitchenpivot.com/flourless-chocolate-cake/