Flourless Chocolate Cake Recipe
This Flourless Chocolate Cake is the ultimate chocolate indulgence, made with simple ingredients for a decadent texture. It's great for both weeknight dinners or special occasions like Valentine's Day. Top it with fresh fruit or whipped cream!
Servings 10 servings
Calories 244kcal
Ingredients
- 4 oz dark bittersweet chocolate coarsely chopped, (113g)
- 1/2 cup unsalted butter cut into pieces, (113g)
- ½ cup cocoa powder (50g)
- ¾ cup sugar (150g)
- 1 teaspoon espresso powder optional
- ¼ teaspoon salt
- 4 large eggs
Optional toppings
- cocoa powder
- berries
- ganache
- powdered sugar
Instructions
- Preheat to 360F, butter an 8 inch cake pan and line with parchment paper.
- Chop chocolate and butter then place in a bowl over a pot of simmering water and melt stirring occasionally. Sift in the cocoa powder, whisk in the sugar, salt, espresso powder and eggs mix very well. You may add a teaspoon of vanilla at this point but it is optional.
- Pour into prepared pan and bake at 350F for 22-25 minutes. The top will have a crust and the edge will have risen and set.
- Allow to cool in pan for a few minutes then run a knife along the edge and invert onto a cake plate. Allow to cool then dust with powdered sugar, cocoa or cover in ganache. Top with berries and enjoy!
Video
Notes
- Use high-quality ingredients. The key to achieving the richest flavor in this recipe is to use a good quality brand of chocolate and cocoa powder intended for baking. You can often find these in the baking aisle near the chocolate chips.
- For more depth of flavor, stir 1 teaspoon of pure vanilla extract into the melted chocolate mixture before adding the eggs.
- Properly melt the chocolate. Use a double boiler method to melt the chocolate and butter mixture to prevent burning the chocolate and ensure a smooth texture.
- Grease and line the pan. Butter and line the cake pan with parchment paper to prevent the cake from sticking. This makes it easier to remove the cake and helps maintain its shape.
- Don't overbake the cake. Watch the cake and bake just until the edges have puffed and are set and the top has formed a crust. The center should remain slightly gooey for a rich, fudgy texture.
- Cool before topping. Allow the cake to cool completely on a wire rack before adding any toppings to prevent them from melting or sliding off.
Nutrition
Calories: 244kcal | Carbohydrates: 24g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 99mg | Sodium: 90mg | Potassium: 164mg | Fiber: 2g | Sugar: 19g | Vitamin A: 397IU | Calcium: 27mg | Iron: 2mg