Chocolate Flourless Cake
Indulge in the ultimate decadence with this rich and velvety Chocolate Flourless Cake, a gluten-free dessert that’s both impressive and irresistibly easy to make. Crafted with just a handful of luxurious ingredients—think dark chocolate, unsalted butter, and a touch of vanilla—this cake delivers an intense chocolate flavor with a delightfully fudgy texture. Free from flour, it’s perfect for those with gluten sensitivities or anyone looking for a dense, chocolate-lovers’ dream dessert. With only 15 minutes of prep time and a quick bake, this crowd-pleaser is ideal for any occasion, from elegant dinner parties to cozy nights in. Serve it simply dusted with powdered sugar or elevate it with fresh berries and whipped cream for a truly indulgent finish. Perfect for chocoholics and gluten-free dessert enthusiasts alike!
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Recipe Information
Ingredients
- 170 grams Unsalted butter
- 225 grams Dark chocolate (70% cocoa or higher)
- 200 grams Granulated sugar
- 4 Large eggs
- 30 grams Cocoa powder (unsweetened)
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 2 tablespoons Powdered sugar (optional, for dusting)
Instructions
Preheat the oven to 175°C (350°F) and grease a 20 cm (8-inch) round cake pan with butter or non-stick spray. Line the bottom with parchment paper for easy release.
Cut the butter and dark chocolate into small pieces and place them in a heatproof bowl. Set the bowl over a pot of gently simmering water (make sure the base of the bowl does not touch the water) and melt the butter and chocolate together, stirring until smooth. Remove from heat and let cool slightly.
In a large mixing bowl, whisk the eggs and granulated sugar together until pale and frothy. This should take about 2 minutes of vigorous whisking.
Gradually add the melted chocolate mixture to the egg-sugar mixture, whisking continuously to combine. Be careful not to cook the eggs.
Sift in the cocoa powder and add the vanilla extract and salt. Gently fold the mixture together with a spatula until smooth and well incorporated.
Pour the batter into the prepared cake pan and spread evenly.
Bake in the preheated oven for 25-28 minutes, or until the edges are set and the center is slightly soft. A toothpick inserted into the center should come out with a few moist crumbs but no wet batter.
Remove the cake from the oven and let it cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely.
Once cooled, dust the top with powdered sugar if desired. Slice and serve as-is or with whipped cream or fresh berries.
Nutrition Facts
Calories |
3765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 265.7 g | 341% | |
| Saturated Fat | 148.6 g | 743% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1120 mg | 373% | |
| Sodium | 946 mg | 41% | |
| Total Carbohydrate | 340.2 g | 124% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 270.1 g | ||
| Protein | 48.7 g | 97% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 352 mg | 27% | |
| Iron | 34.9 mg | 194% | |
| Potassium | 2387 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
