Flourless Chocolate Heart Cake
Celebrate love and indulgence with this luxurious Flourless Chocolate Heart Cake, a decadent dessert that combines rich, velvety dark chocolate with a dense, fudgy texture, perfect for any special occasion. Made without flour, this gluten-free treat highlights the deep flavor of high-quality chocolate and butter, creating an irresistibly smooth and satisfying bite. The heart-shaped design makes it an irresistible choice for Valentine's Day, anniversaries, or birthdays, while a dusting of powdered sugar and a scattering of fresh berries add an elegant finishing touch. Quick to prepare with just 15 minutes of prep time, this stunning cake is as simple as it is impressive, delivering bakery-quality results right from your oven. Pair it with whipped cream or a scoop of vanilla ice cream for the ultimate chocolate lover's dream! Keywords: flourless chocolate cake, gluten-free dessert, Valentine's Day cake, heart-shaped cake, fudgy chocolate cake.
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Recipe Information
Ingredients
- 200 grams dark chocolate (60-70% cocoa solids)
- 150 grams unsalted butter
- 150 grams granulated sugar
- 5 eggs, large
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1 pinch of salt
- 1 tablespoon powdered sugar (optional, for dusting)
- 100 grams fresh berries (optional, for garnish)
Instructions
Preheat your oven to 180°C (350°F). Grease a heart-shaped cake pan (8-9 inches wide) with butter and line the bottom with parchment paper for easy removal.
Melt the dark chocolate and unsalted butter together in a heatproof bowl over a pot of simmering water (double boiler method). Stir occasionally until smooth and fully combined. Remove from heat and let cool slightly.
In a large mixing bowl, whisk together the granulated sugar and eggs until the mixture is pale, thick, and doubled in volume, about 5 minutes. You can use a hand or stand mixer on medium-high speed.
Slowly pour the melted chocolate and butter mixture into the egg mixture, folding gently with a spatula until fully incorporated.
Sift the cocoa powder over the batter and add the vanilla extract and a pinch of salt. Fold gently until well combined, ensuring no streaks remain.
Pour the batter into the prepared heart-shaped pan and smooth the top with a spatula.
Bake in the preheated oven for 20-25 minutes. The edges should be set, but the center may have a slight jiggle. A toothpick inserted about 2 inches from the edge should come out with a few moist crumbs.
Remove the cake from the oven and let it cool completely in the pan on a wire rack. The cake will deflate slightly as it cools, creating a dense, fudgy texture.
Once cool, gently run a knife around the edges of the pan and invert the cake onto a serving plate. Peel off the parchment paper.
Dust the top of the cake with powdered sugar and garnish with fresh berries, if desired. Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
Nutrition Facts
Calories |
3230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.4 g | 279% | |
| Saturated Fat | 121.4 g | 607% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1262 mg | 421% | |
| Sodium | 553 mg | 24% | |
| Total Carbohydrate | 306.2 g | 111% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 264.0 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 320 mg | 25% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 1788 mg | 38% | |
*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.
