Flourless Chocolate Cake
Our favorite rich and fudgy Flourless Chocolate Cake couldn't be easier to make, and is naturally gluten-free.
Servings: 12
Calories: 271kcal
Cost: $5
Ingredients
- 8 oz high quality semi-sweet chocolate* , chopped
- 8 Tablespoons unsalted butter
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 large eggs
- 1/2 cup unsweetened cocoa powder*
For Serving:
- Whipped Cream
- fresh raspberries , or strawberries
Instructions
- Preheat oven to 375 degrees. Line an 8’’ round cake pan with parchment, then spray lightly with cooking spray.
- Melt chocolate: In a microwave-safe bowl, melt chocolate and butter in the microwave, stirring every 20-seconds until melted and smooth. Add to a mixing bowl.
- Mix in sugar, vanilla and eggs. Whisk in cocoa powder and salt.
- Bake: Spread the batter into prepared cake pan and bake for about 35-40 minutes, or until a toothpick inserted in the center results in moist crumbs (but not runny batter). Let it cool in the pan for 10 minutes. Run a knife along the outside edge of the pan before inverting onto a serving dish to cool completely.
- Before serving, dust a light layer of powdered sugar on top of the cake. Serve slices with a small dollop of whipped cream, and fresh raspberries or a sliced strawberry.
Video
Notes
Chocolate: Choose good quality chopped chocolate like Ghirardelli, Bakers chocolate, callebaut, or if using chocolate chips use Guittard or Ghirardelli.
Cocoa Powder: Use high quality natural or Dutch cocoa powder. Dutch-processed cocoa will produce a darker color and moister texture. I prefer Callebaut Dutched Cocoa Powder.
Nutrition
Calories: 271kcal | Carbohydrates: 29g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 76mg | Sodium: 73mg | Potassium: 185mg | Fiber: 3g | Sugar: 24g | Vitamin A: 322IU | Calcium: 27mg | Iron: 2mg
Recipe Link
Recipe Video
