Flourless Bittersweet Chocolate Cake
Indulge in the decadent richness of a Flourless Bittersweet Chocolate Cake, a show-stopping dessert that's as simple as it is elegant. Made with just a handful of ingredients—bittersweet chocolate (at least 70% cocoa), unsalted butter, and eggs—this cake is a gluten-free delight with a velvety, fudgy texture that melts in your mouth. A subtle hint of vanilla and a dusting of unsweetened cocoa powder elevate its flavors, while the recipe's straightforward double-boiler technique ensures perfect results every time. Ready in under an hour, this luxurious treat is ideal for dinner parties or special occasions, and it pairs beautifully with whipped cream or fresh berries. Perfectly gooey at the center yet set on the edges, this flourless chocolate cake is the ultimate indulgence for chocolate lovers everywhere.
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Recipe Information
Ingredients
- 225 grams Bittersweet chocolate (at least 70% cocoa)
- 115 grams Unsalted butter
- 150 grams Granulated sugar
- 4 pieces Large eggs
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 2 tablespoons Cocoa powder (unsweetened, for dusting)
Instructions
Preheat your oven to 175°C (350°F). Grease a 20 cm (8-inch) round cake pan and line the bottom with parchment paper.
Break the bittersweet chocolate into small pieces. Melt the chocolate and butter together in a heatproof bowl set over a pot of simmering water (double boiler method), stirring frequently until smooth. Alternatively, microwave in 30-second intervals, stirring between each interval, until fully melted.
Once melted, remove the chocolate-butter mixture from heat and whisk in the granulated sugar until fully incorporated.
Let the mixture cool for a few minutes before whisking in one egg at a time. Mix well after each egg addition. Add the vanilla extract and salt, and stir until smooth.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 25-30 minutes or until the cake is set but the center still has a slight jiggle. Be careful not to overbake.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, run a knife around the edges and invert the cake onto a plate. Peel off the parchment paper carefully.
Allow the cake to cool completely before dusting the top with cocoa powder and slicing. Serve as is or with whipped cream or fresh berries.
Nutrition Facts
Calories |
388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.5 g | 34% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 103 mg | 4% | |
| Total Carbohydrate | 32.9 g | 12% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 26.0 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 38 mg | 3% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 269 mg | 6% | |
*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.
