Save A rich, velvety chocolate cake with an intense flavor and fudgy texture, perfect for chocolate lovers and naturally gluten-free.
This decadent flourless chocolate cake has become a favorite in my household for its deep chocolate taste and moist crumb.
Ingredients
- Chocolate & Butter: 225 g (8 oz) high-quality dark chocolate (70% cocoa) chopped, 115 g (1/2 cup) unsalted butter cut into pieces
- Sugar & Eggs: 150 g (3/4 cup) granulated sugar, 4 large eggs at room temperature
- Flavorings: 1 tsp pure vanilla extract, 1/4 tsp fine sea salt
- Optional Garnish: Cocoa powder or powdered sugar for dusting, Fresh berries for serving, Whipped cream for serving
Instructions
- Preheat Oven:
- Preheat oven to 175°C (350°F). Grease a 20 cm (8-inch) round cake pan and line the bottom with parchment paper.
- Melt Ingredients:
- Melt the dark chocolate and butter together in a heatproof bowl set over a pot of simmering water, stirring until smooth. Remove from heat and let cool slightly.
- Add Sugar & Eggs:
- Whisk in the sugar, then add the eggs one at a time, whisking well after each addition.
- Flavor:
- Stir in the vanilla extract and salt until fully incorporated.
- Prepare Batter:
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake:
- Bake for 25 30 minutes or until the edges are set but the center is just slightly wobbly.
- Cool & Unmold:
- Allow the cake to cool in the pan for 10 minutes then run a knife around the edge and invert onto a serving plate. Peel off the parchment paper.
- Garnish:
- Dust with cocoa powder or powdered sugar before serving and garnish with fresh berries or whipped cream if desired.
Save My family enjoys gathering around this cake during celebrations as it brings warmth and sweetness to any occasion.
Notes
Store leftovers tightly covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Required Tools
20 cm (8-inch) round cake pan, Heatproof mixing bowl, Saucepan, Whisk, Spatula, Parchment paper
Allergen Information
Contains Eggs Dairy (butter). Check chocolate for possible traces of nuts soy or gluten if highly sensitive Always verify ingredient labels.
Save 
This flourless chocolate cake is a perfect dessert to impress guests with minimal effort and maximum flavor.
Recipe Questions & Answers
- → What makes this chocolate cake flourless?
Instead of flour, this cake relies on eggs and melted chocolate for structure, resulting in a dense and fudgy texture.
- → How is the intense chocolate flavor achieved?
Using high-quality dark chocolate with 70% cocoa content ensures a rich, intense chocolate taste throughout the cake.
- → Can the cake be stored after baking?
Yes, it keeps well at room temperature for up to 2 days or refrigerated for up to 5 days when covered tightly.
- → What are some suggested serving garnishes?
Dusting with cocoa powder or powdered sugar, and adding fresh berries or whipped cream complement the cake’s flavors beautifully.
- → Is this suitable for gluten-free diets?
Yes, naturally free from flour and gluten ingredients, making it suitable for gluten-free dietary needs.