Description
Indulge in this decadent flourless chocolate cake, a naturally gluten-free dessert that’s surprisingly simple to bake. It’s rich, fudgy, and perfect for any chocolate lover seeking an elegant yet easy treat.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, plus more for greasing
- 8 ounces bittersweet or semi-sweet chocolate, chopped
- 1 ½ cups granulated sugar
- 6 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Cocoa powder, for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper. Grease the parchment paper as well.
- Melt the butter and chopped chocolate together in a heatproof bowl set over a saucepan of simmering water, stirring until smooth. Alternatively, melt them in the microwave in 30-second intervals, stirring between each. Remove from heat.
- Whisk the sugar into the melted chocolate mixture until well combined.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and salt.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for 35-45 minutes, or until the edges are set and the center is still slightly soft. A toothpick inserted near the center should come out with moist crumbs attached.
- Let the cake cool in the pan on a wire rack for about 15 minutes before inverting it onto the rack to cool completely.
- Once cooled, dust the top generously with cocoa powder before slicing and serving.
Notes
- For a richer flavor, use high-quality bittersweet chocolate.
- Ensure your eggs are at room temperature for better incorporation.
- The cake is best served at room temperature or slightly chilled.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 100mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 100mg