Flourless Chocolate Cake
Indulge in the decadence of a rich, flourless chocolate cake—an elegant dessert that’s naturally gluten-free and irresistibly delicious. Made with velvety dark chocolate, creamy butter, and a touch of cocoa powder, this simple yet luxurious treat delivers a fudgy, melt-in-your-mouth texture that’s perfect for satisfying any chocolate lover’s cravings. With just 15 minutes of prep time, this one-bowl chocolate cake combines convenience with sophistication. Serve it dusted with powdered sugar, alongside whipped cream, or paired with fresh berries for a show-stopping dessert that’s perfect for special occasions or indulgent weeknight treats. Perfect for those seeking gluten-free cakes or decadent chocolate desserts!
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Recipe Information
Ingredients
- 8 ounces Dark chocolate (70% cocoa or higher)
- 8 tablespoons Unsalted butter
- 0.75 cup Granulated sugar
- 0.25 teaspoon Salt
- 1 teaspoon Vanilla extract
- 4 large Eggs
- 0.25 cup Cocoa powder (unsweetened)
Instructions
Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper for easy removal.
Chop the dark chocolate into small pieces and place it in a heatproof bowl. Add the unsalted butter to the bowl.
Melt the chocolate and butter together using a double boiler or by microwaving in 20-second intervals, stirring after each interval, until smooth.
Remove the melted chocolate mixture from the heat and whisk in the granulated sugar, salt, and vanilla extract. Allow the mixture to cool slightly.
Add the eggs to the chocolate mixture one at a time, whisking well after each addition until fully incorporated.
Sift the cocoa powder over the mixture and gently fold it in using a spatula until the batter is smooth and glossy.
Pour the batter into the prepared cake pan and spread it evenly.
Bake the cake in the preheated oven for 20-25 minutes, or until the center is just set and no longer wobbly.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully run a knife around the edges and invert the cake onto a cooling rack.
Allow the cake to cool completely before serving. Optionally, dust with powdered sugar or serve with whipped cream and fresh berries.
Nutrition Facts
Calories |
2891 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.8 g | 257% | |
| Saturated Fat | 116.4 g | 582% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 664 mg | 29% | |
| Total Carbohydrate | 289.1 g | 105% | |
| Dietary Fiber | 46.7 g | 167% | |
| Total Sugars | 206.0 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 266 mg | 20% | |
| Iron | 35.3 mg | 196% | |
| Potassium | 2562 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.
