Description
A rich, dense, and fudgy flourless chocolate cake that’s naturally gluten-free and perfect for any chocolate lover.
Ingredients
- 8 oz bittersweet or semisweet chocolate, chopped
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup granulated sugar
- 1/4 tsp salt
- 3 large eggs
- 1/2 cup unsweetened cocoa powder
- 1 tsp vanilla extract
Instructions
Preheat your oven to 375°F (190°C) and grease an 8-inch round cake pan. Line the bottom with parchment paper.
- In a heatproof bowl over simmering water or in the microwave, melt the chopped chocolate and butter together until smooth.
- Remove from heat and stir in the granulated sugar and salt until well combined.
- Beat in the eggs one at a time, mixing well after each addition.
- Sift the cocoa powder over the mixture and fold it in gently until the batter is smooth.
- Stir in the vanilla extract.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 25–30 minutes, until the center is set and the top has a thin crust.
- Let the cake cool in the pan for 10–15 minutes, then turn out onto a wire rack to cool completely.
- Optional: Dust with powdered sugar or serve with whipped cream or fresh berries.
Notes
- A cracked top is normal and part of its rustic charm.
- The flavor improves after resting in the fridge overnight.
- Serve with whipped cream, berries, or ganache for added indulgence.
- Store at room temp for 2 days or refrigerate for up to 5 days.
- Freeze individual slices for up to 3 months, tightly wrapped.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 90mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 95mg
