Death by Chocolate Flourless Cake
Indulge in the ultimate chocolate lover’s dream with this decadent Death by Chocolate Flourless Cake. Crafted with rich, melted dark chocolate, velvety butter, and a blend of cocoa powder, this gluten-free dessert boasts an irresistibly fudgy texture and deep, intense flavor. This flourless masterpiece comes together in just 15 minutes of prep time and bakes to perfection in under half an hour, making it an ideal treat for special occasions or a luxurious finish to any meal. Topped with a dusting of powdered sugar and fresh berries for a hint of elegance, each bite delivers a melt-in-your-mouth experience that will have you reaching for seconds. Perfect for chocolate enthusiasts seeking a rich, indulgent dessert, this cake is best served slightly chilled or at room temperature for maximum flavor impact.
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Recipe Information
Ingredients
- 230 grams Dark chocolate
- 170 grams Unsalted butter
- 200 grams Granulated sugar
- 5 pieces Large eggs
- 40 grams Cocoa powder (unsweetened, sifted)
- 1 teaspoon Vanilla extract
- 0.25 teaspoons Salt
- 10 grams Powdered sugar (for garnish, optional)
- 100 grams Fresh berries (optional, for serving)
Instructions
Preheat your oven to 175°C (350°F) and prepare a 9-inch springform pan by greasing it with butter and lining the bottom with parchment paper.
In a medium-sized heatproof bowl, combine the dark chocolate and unsalted butter. Melt them together over a double boiler or in the microwave in short 15-second intervals, stirring until smooth.
Remove from heat and whisk in the granulated sugar until fully incorporated and the mixture cools slightly.
Add the eggs, one at a time, whisking well after each addition until the mixture is glossy and smooth.
Stir in the sifted cocoa powder, vanilla extract, and salt until the batter is well combined and no lumps remain.
Pour the batter into the prepared springform pan and smooth the top with a spatula.
Bake the cake in the preheated oven for 20-25 minutes, or until the center is just set and the top has a thin crust. Avoid overbaking to maintain a fudgy texture.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Run a knife around the edges, then release the springform latch and allow the cake to cool completely.
Transfer the cake to a serving platter. Dust with powdered sugar, if desired, and garnish with fresh berries for an added touch.
Serve slices at room temperature or slightly chilled for the ultimate chocolate experience.
Nutrition Facts
Calories |
3812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 249.6 g | 320% | |
| Saturated Fat | 136.3 g | 682% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1323 mg | 441% | |
| Sodium | 1010 mg | 44% | |
| Total Carbohydrate | 392.7 g | 143% | |
| Dietary Fiber | 34.2 g | 122% | |
| Total Sugars | 334.6 g | ||
| Protein | 56.2 g | 112% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 387 mg | 30% | |
| Iron | 35.4 mg | 197% | |
| Potassium | 2582 mg | 55% | |
*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.
