Flourless Chocolate Cake
This recipe is easy to make, and you only need 7 ingredients. This cake is over the moon rich, and it's like eating a bite of soft, pure chocolate. The good thing is that even your gluten-intolerant friends and family can enjoy it since it's completely free of flour or any other gluten product.
Servings: 12 servings
- 6 oz semi-sweet chocolate bars, finely chopped
- 10 tablespoon unsalted butter
- 1 cup sugar
- 2 teaspoon vanilla extract
- ¼ teaspoon salt
- 4 large eggs, at room temperature
- ½ cup unsweetened Dutch-processed cocoa powder, spooned and leveled
Preheat the oven to 350°F (175°C). Line the bottom and sides of a 9-inch (23-cm) springform pan by cutting out a circle of parchment paper for the bottom and a long strip for the sides, spraying a bit of nonstick spray underneath the paper to stick it to the pan. Set aside.
In a microwave-safe bowl, combine the chocolate and butter and microwave on a medium setting, stirring every 20 seconds, for 1 to 2 minutes, or until the chocolate is completely melted and combined with the butter.
Transfer the chocolate mixture to a large bowl. Add the sugar, vanilla, and salt and whisk just to combine, about 1 minute. Then, whisk in the eggs just until combined, about 1 minute. Sift in the cocoa powder and whisk just to incorporate, about 1 minute.
Pour the batter into the prepared baking pan and bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean with a few moist crumbs attached.
Remove from the oven and let the cake cool for about 15 minutes. Serve the cake either warm and fresh with some whipped cream, ice cream, or fruits or cold with a bit of powdered sugar. Store in an airtight container at room temperature for up to 5 days. Reheat leftover cake slices in the microwave, if desired. Freeze for up to 3 months.
Ingredients notes and substitutions
- Semi-sweet chocolate bars - use chocolate bars you love the most. I prefer Ghirardelli and Lindt from the baking or candy aisle. Don't use chocolate chips because they are not as tenderly melting as chocolate bars, and the cake texture would suffer.
- Unsweetened Dutch-processed cocoa powder - you can use natural cocoa powder if you don't get Dutch-processed. The recipe works with both, but the texture differs a little. I recommend using Dutch-processed if possible because it makes the cake richer and fudgier, and for me, the taste is a little better.
- Don't overmix the batter. Whisk by hand just to combine the ingredients.
- Make sure to check with a toothpick to remove the cake from the oven at the right time.
- If you serve it warm, cut the cake slices in one motion with a long, very sharp knife to create the cleanest cuts of the warm cake. Clean the knife between the cuts. Cooled cake is easier to cut.
Make this recipe perfect every time. So be sure to check the full post above. I included easy step-by-step photo instructions and a video to make it easy for you to replicate this recipe.
Calories: 265kcal | Carbohydrates: 26g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 88mg | Sodium: 76mg | Potassium: 158mg | Fiber: 2g | Sugar: 22g | Vitamin A: 393IU | Calcium: 26mg | Iron: 2mg