Perfect Flourless Chocolate Cake
Indulge in the decadence of this *Perfect Flourless Chocolate Cake*, a rich and velvety dessert that lets dark chocolate take center stage. Crafted without a speck of flour, this gluten-free masterpiece achieves its irresistibly smooth texture by whipping eggs to a pale, airy consistency and gently folding them into a luscious blend of melted dark chocolate and butter. With just five simple ingredients, this cake delivers bold chocolate flavor and a fudge-like crumb, making it an elegant choice for any special occasion or dinner party. Ready in under an hour, including prep and bake time, this treat is dusted with cocoa powder for a touch of sophistication and pairs beautifully with whipped cream or creamy vanilla ice cream. Perfect for chocolate lovers, this recipe is simplicity at its best!
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Recipe Information
Ingredients
- 225 grams Dark chocolate (at least 70% cocoa)
- 115 grams Unsalted butter
- 150 grams Granulated sugar
- 4 large Eggs
- 1 teaspoon Vanilla extract
- 1 tablespoon Unsweetened cocoa powder (for dusting)
Instructions
Preheat your oven to 175°C (350°F). Grease a 20 cm (8-inch) round springform pan and line the bottom with parchment paper for easy removal.
Melt the dark chocolate and unsalted butter together in a heatproof bowl set over a pot of simmering water, stirring frequently until smooth. Alternatively, you can melt them in the microwave in 20-second intervals, stirring between each interval. Set aside to cool slightly.
In a separate bowl, whisk together the granulated sugar and eggs for about 5-7 minutes using an electric mixer. The mixture should become pale, thick, and creamy.
Slowly fold the melted chocolate and butter mixture into the egg mixture, using a spatula to combine gently. Add the vanilla extract and continue folding until fully incorporated.
Pour the batter into the prepared springform pan and smooth the top with a spatula.
Bake the cake in the preheated oven for 22-25 minutes. The edges should be set, but the center will look slightly soft. Do not overbake, as the cake will firm up as it cools.
Let the cake cool in the pan for 10 minutes, then carefully remove the springform ring and allow the cake to finish cooling completely on a wire rack.
Once completely cooled, dust the top of the cake with unsweetened cocoa powder before serving. Serve as is, or with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
Nutrition Facts
Calories |
385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.2 g | 34% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 42 mg | 2% | |
| Total Carbohydrate | 32.3 g | 12% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 25.7 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 38 mg | 3% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 249 mg | 5% | |
*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.
