This rich and decadent flourless cake is perfect for those looking for a gluten-free dessert. It boasts a dense, fudgy texture with intense chocolate flavor, ideal for chocolate lovers. Serve it with a dusting of powdered sugar, a dollop of whipped cream, or fresh berries for a beautifully balanced treat.
Ingredients
- 1 cup (170g) semisweet or dark chocolate chips
- 1/2 cup (115g) unsalted butter, cut into pieces
- 3/4 cup (150g) granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- 1/2 cup (50g) unsweetened cocoa powder
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
- Melt Chocolate and Butter: In a heatproof bowl, combine the chocolate chips and butter. Melt in the microwave in 30-second intervals, stirring in between, until smooth. You can also melt them in a double boiler.
- Mix Ingredients: Remove the melted chocolate mixture from heat. Stir in the sugar, salt, and vanilla extract until combined. Let the mixture cool slightly before adding the eggs one at a time, stirring well after each addition.
- Add Cocoa Powder: Sift the cocoa powder into the chocolate mixture and fold until just combined, being careful not to overmix.
- Bake: Pour the batter into the prepared cake pan and smooth the top. Bake for 20-25 minutes, or until the center is set and a toothpick inserted into the center comes out with a few moist crumbs.
- Cool and Serve: Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar or top with your favorite garnishes before serving.
Enjoy your rich, fudgy flourless cake!