Description
This rich and indulgent Chocolate Flourless Cake is a dense, fudgy dessert perfect for chocolate lovers and those avoiding flour-based baked goods. Made with bittersweet chocolate, butter, eggs, and cocoa powder, this cake offers an intense chocolate flavor and a moist, velvety texture with a thin, delicate crust on top. It’s simple to prepare using a double boiler or microwave to melt the chocolate and butter, then baked in the oven to perfection.
Ingredients
Scale
Chocolate Mixture
- 8 ounces (225g) bittersweet or semisweet chocolate, coarsely chopped
- 1/2 cup (113g) unsalted butter, cut into pieces
Batter
- 3/4 cup (150g) granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 3 large eggs, at room temperature
- 1/2 cup (50g) unsweetened cocoa powder
Instructions
- Prepare the Pan: Preheat your oven to 375°F (190°C) and lightly grease an 8-inch round cake pan. Line the bottom of the pan with parchment paper to prevent sticking.
- Melt Chocolate and Butter: In a heatproof bowl, combine the chopped chocolate and butter. Melt them together using a double boiler method—placing the bowl over a pot of simmering water—or melt in short bursts in the microwave, stirring frequently until the mixture is smooth and fully blended.
- Add Sugar, Salt, and Vanilla: Remove the melted chocolate mixture from heat and whisk in the granulated sugar, salt, and vanilla extract until well combined and smooth.
- Incorporate Eggs: Add the eggs one at a time, whisking thoroughly after each addition to ensure the batter becomes smooth and cohesive.
- Mix in Cocoa Powder: Sift the unsweetened cocoa powder into the bowl and gently mix until just incorporated, taking care not to overmix.
- Pour Batter into Pan: Pour the batter into the prepared cake pan and smooth the surface with a spatula for an even top.
- Bake the Cake: Bake in the preheated oven for about 25 minutes, until the cake is set with a thin crust on top. Insert a toothpick into the center; it should come out mostly clean or with a few moist crumbs sticking to it.
- Cool and Serve: Let the cake cool in the pan on a wire rack for 10 minutes. Then invert the cake onto a serving plate, peel off the parchment paper, and allow it to cool completely before serving.
Notes
- Make sure the eggs are at room temperature to help them incorporate more easily and ensure a smooth batter.
- Using a double boiler to melt chocolate and butter helps prevent scorching and creates a smooth mixture.
- Do not overbake; the cake will be fudgy inside and should have a moist interior with a thin crust on top.
- For added flavor, you can dust the finished cake with powdered sugar or serve with fresh berries or whipped cream.
- This cake is naturally gluten-free due to the absence of flour but always check labels to ensure ingredients are gluten-free if needed.
