Moist & Rich Flourless Chocolate Cake You’ll Love
Every bite of this flourless chocolate cake bursts with rich, chocolatey bliss. It’s rich, fudgy, and naturally gluten-free, making it a perfect treat to enjoy anytime.
Servings: 8 Slices
Calories: 380kcal
Ingredients
- 4 large eggs at room temperature
- 1 full stick + 2 tablespoons unsalted butter cut into small cubes
- 170 g dark chocolate 66%–70%, chopped into small chunks
- ½ cup light brown sugar
- ½ cup granulated sugar
- ½ cup Dutch-processed cocoa powder sifted
- 2 teaspoons pure vanilla extract
- ½ teaspoon fine salt
Instructions
- Start by preheating your oven to 350°F (175°C). Butter a 9-inch springform pan all over, then line the bottom with parchment paper and butter that too, this step makes sure your cake comes out easily.
- Add the chopped dark chocolate and butter to a big bowl that can go in the microwave. Heat on half power for 30 seconds at a time, stirring after each burst, until smooth and shiny.
- Add both sugars, vanilla extract, and a pinch of salt to the melted chocolate. Whisk everything until it looks like a glossy chocolate syrup.
- Crack the eggs in one by one, whisking well after each. This step is key to getting that rich, fudgy texture, so take your time until the batter is silky and smooth.
- Lightly dust cocoa powder and fold in softly for a smooth, rich taste.
- Pour batter into the pan and flatten the top.
- Bake for 20–25 minutes, until the edges are set but the center still jiggles slightly, this keeps the cake perfectly fudgy.
- Let the cake cool completely in the pan. Patience pays off here, as it helps with clean slicing.
- Run a knife around the edges, release the springform, slice up generous portions, and dig into your decadent chocolate creation!
Notes
Avoid opening the oven door too early to keep the temperature steady.
If your chocolate isn’t melting well, switch to a double boiler method.
Don’t forget to gently fold in the cocoa powder, vigorous stirring can deflate the batter.