Description

This Flourless Chocolate Cake is rich, fudgy, and intensely chocolatey, with a dense texture that melts in your mouth. Perfect for gluten-free dessert lovers, it requires simple ingredients and straightforward steps, resulting in a decadent treat ideal for any occasion. The cake is topped with powdered sugar and can be served alongside fresh berries or whipped cream to enhance its flavors.

Ingredients

Scale

Chocolate Mixture

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

Other Ingredients

1 teaspoon vanilla extract
3 large eggs
Powdered sugar, for dusting
Fresh berries or whipped cream, for serving

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Instructions

Preheat and Prepare Pan: 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 Chocolate and Butter: In a heatproof bowl set over a pot of simmering water (double boiler), melt the chocolate chips and unsalted butter together, stirring until smooth. Remove from heat once fully combined.
Add Sugar, Salt, and Vanilla: Stir in the granulated sugar, salt, and vanilla extract into the melted chocolate mixture until well blended.
Incorporate Eggs: Whisk the eggs into the mixture one at a time, ensuring each is fully incorporated before adding the next. The batter should become smooth and glossy.
Add Cocoa Powder: Sift the unsweetened cocoa powder over the mixture and gently stir until just combined, being careful not to overmix.
Bake the Cake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 20-25 minutes, until the cake is set on the edges but still slightly soft in the center.
Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Dust the cooled cake with powdered sugar and serve with fresh berries or whipped cream if desired.

Notes

For best results, use high-quality chocolate chips or chopped chocolate.
Do not overbake; the center should remain slightly soft for a fudgy texture.
The cake keeps well at room temperature in an airtight container for up to 3 days, or refrigerated for up to a week.
Bring the cake to room temperature before serving if refrigerated, or warm slightly for a soft texture.
Optional toppings like fresh berries or whipped cream complement the richness of the cake beautifully.