Super Chocolatey Flourless Cake
Indulge in pure decadence with this Super Chocolatey Flourless Cake, a rich and fudgy delight that's perfect for chocolate lovers. Made with high-quality bittersweet chocolate, velvety unsalted butter, and a touch of fragrant vanilla, this gluten-free dessert boasts an intensely chocolate-forward flavor and irresistibly dense texture. The baking process creates a delicate crust on top while keeping the center moist and luxurious, making every bite a melt-in-your-mouth experience. With a prep time of just 15 minutes and no need for special flours, this cake is both easy to make and gluten-free. Whether you dust it with cocoa powder or serve it with a dollop of whipped cream, this versatile treat is guaranteed to dazzle at any gathering. Perfect for parties, holidays, or a self-indulgent baking adventure, it’s a must-try recipe for those who crave chocolate in its most decadent form.
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Recipe Information
Ingredients
- 225 grams Bitter or semisweet chocolate
- 115 grams Unsalted butter
- 150 grams Granulated sugar
- 4 pieces Large eggs
- 30 grams Unsweetened cocoa powder
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 175°C (350°F) and grease a 20 cm (8-inch) round cake pan. Line the bottom with parchment paper for easy removal.
In a double boiler or a heatproof bowl set over a pot of simmering water, melt the chocolate and butter together, stirring occasionally until smooth. Remove from heat and let it cool slightly.
In a large mixing bowl, whisk together the granulated sugar, vanilla extract, and salt. Crack in the eggs one at a time, whisking well after each addition, until fully incorporated.
Slowly pour the melted chocolate mixture into the egg mixture, whisking constantly to avoid scrambling the eggs. Continue whisking until smooth and shiny.
Sift the cocoa powder into the batter and gently fold it in using a spatula. Mix until there are no visible streaks of cocoa powder.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 20–25 minutes, or until the edges are set and a thin crust forms on the surface. The center should still be slightly jiggly when gently shaken.
Remove the cake from the oven and let it cool completely in the pan on a wire rack. It will deflate slightly as it cools, creating a dense, fudgy texture.
Once cooled, run a knife around the edges of the pan to loosen the cake. Carefully invert it onto a serving plate and peel off the parchment paper.
Dust with additional cocoa powder or powdered sugar before serving, if desired. Serve at room temperature or slightly chilled for best texture.
Nutrition Facts
Calories |
1761 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.8 g | 157% | |
| Saturated Fat | 65.9 g | 330% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 999 mg | 333% | |
| Sodium | 886 mg | 39% | |
| Total Carbohydrate | 172.6 g | 63% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 150.6 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 173 mg | 13% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 757 mg | 16% | |
*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.
