Decadent Flourless Chocolate Cake (Printable Version)

A rich, velvety dark chocolate cake with intense flavor and a fudgy texture, gluten-free.

# Needed Ingredients:

→ Chocolate & Butter

01 - 8 oz high-quality dark chocolate (70% cocoa), chopped
02 - 1/2 cup unsalted butter, cut into pieces

→ Sugar & Eggs

03 - 3/4 cup granulated sugar
04 - 4 large eggs, at room temperature

→ Flavorings

05 - 1 teaspoon pure vanilla extract
06 - 1/4 teaspoon fine sea salt

→ Optional Garnish

07 - Cocoa powder or powdered sugar, for dusting
08 - Fresh berries, for serving
09 - Whipped cream, for serving

# Steps:

01 - Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
02 - Melt the dark chocolate and butter together in a heatproof bowl set over simmering water, stirring until smooth. Remove from heat and cool slightly.
03 - Whisk in the granulated sugar, then add the eggs one at a time, whisking thoroughly after each addition.
04 - Stir in vanilla extract and sea salt until fully combined.
05 - Pour the batter into the prepared pan and smooth the surface with a spatula.
06 - Bake for 25 to 30 minutes, until edges are set but the center remains slightly jiggly.
07 - Let cool in the pan for 10 minutes. Run a knife around edges, invert onto a serving plate, and peel off parchment paper.
08 - Dust the top with cocoa powder or powdered sugar. Optionally, serve with fresh berries or whipped cream.

# Expert Advice:

01 -
  • Intense flavor and fudgy texture
  • Naturally gluten-free
02 -
  • Add 1 tsp instant espresso powder to the melted chocolate mixture for a mocha twist
  • Store leftovers tightly covered at room temperature for up to 2 days or refrigerate for up to 5 days
03 -
  • Use high-quality dark chocolate for best flavor
  • Be careful not to overbake for a fudgy center
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