DESCRIPTION
This rich, soft, and chocolatey flourless cake is incredibly easy to make with just a few simple ingredients. It’s naturally gluten-free, melts in your mouth, and is perfect for dessert lovers who want something quick, elegant, and delicious.
INGREDIENTS
- 200 g dark chocolate (chopped)
- ½ cup (115 g) unsalted butter
- ¾ cup sugar
- 3 large eggs
- ¼ cup cocoa powder (unsweetened)
- 1 tsp vanilla extract
- A pinch of salt
- Powdered sugar (for dusting, optional)
INSTRUCTIONS
- Preheat your oven to 170°C (340°F). Grease an 8-inch round cake pan and line the bottom with parchment paper.
- In a heatproof bowl, melt the chocolate and butter together over a double boiler or in the microwave. Stir until smooth.
- Add sugar to the melted mixture and mix well. Let it cool slightly.
- Beat in the eggs one at a time, mixing well after each addition.
- Add cocoa powder, vanilla extract, and salt. Stir until fully combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25–30 minutes, until the edges are set and the center is slightly soft.
- Remove from the oven and allow the cake to cool completely in the pan.
- Carefully remove from the pan and dust with powdered sugar before serving.
TIPS
- Use good-quality dark chocolate for the best flavor.
- Do not overbake—this cake tastes best when slightly fudgy in the center.
- Let the cake cool fully before slicing for clean cuts.
- Serve with whipped cream, berries, or vanilla ice cream for extra indulgence.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.