Best Flourless Chocolate Cake – Decadent & Simple
This Flourless Chocolate Cake is the ultimate rich and fudgy dessert made without any flour. Naturally gluten-free and bursting with deep chocolate flavor, this simple cake is elegant enough for special occasions and easy enough for a weekday treat
Ingredients
- 170 g dark chocolate 70% cocoa or higher, chopped
- 113 g unsalted butter cubed
- 150 g granulated sugar
- 3 large eggs at room temperature
- 1 teaspoon vanilla extract optional
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 375°F (190°C). Grease and line the bottom of an 8-inch round cake pan with parchment paper.
- In a heatproof bowl over simmering water (or microwave in 30-second bursts), melt the dark chocolate and butter together. Stir until smooth, then remove from heat and let cool slightly.
- Whisk in the granulated sugar until fully incorporated. The mixture will start to thicken slightly.
- Add the eggs, one at a time, whisking well after each addition. The batter should become glossy and thick.
- Stir in vanilla extract and salt.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 20–25 minutes or until the edges are set and the center is slightly soft. A toothpick should come out with moist crumbs.
- Let the cake cool in the pan for 10 minutes before running a knife around the edges and inverting onto a rack to cool completely.
- Slice and serve with a dusting of powdered sugar, whipped cream, or fresh berries if desired.
Notes
• For a dairy-free version, use coconut oil instead of butter.
• This cake can be made a day ahead and stored in the fridge for an even richer flavor.
• To freeze, wrap slices individually in plastic wrap and store in an airtight container.
• This cake can be made a day ahead and stored in the fridge for an even richer flavor.
• To freeze, wrap slices individually in plastic wrap and store in an airtight container.