Description
Indulge in the rich, velvety texture of this flourless chocolate cake. With deep chocolate flavor and a smooth, fudgy interior, it’s the perfect dessert for any occasion. Topped with a dusting of cocoa powder or a dollop of whipped cream, it’s a chocolate lover’s dream come true!
Ingredients
Scale
- 8 oz (225g) semi-sweet or bittersweet chocolate, chopped
- 1/2 cup (115g) unsalted butter
- 3/4 cup (150g) granulated sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 3 large eggs, room temperature
- 1/2 cup (50g) unsweetened cocoa powder
- Powdered sugar or whipped cream for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
- Melt the chocolate and butter together in a heatproof bowl set over simmering water or in the microwave, stirring until smooth and combined.
- Stir in the sugar, salt, and vanilla extract into the melted chocolate mixture.
- Add eggs one at a time, beating well after each addition. Then fold in the cocoa powder until fully combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 20-25 minutes, or until the center is set and a toothpick inserted comes out with a few moist crumbs.
- Let the cake cool in the pan for 10 minutes, then invert onto a serving plate to cool completely.
- Dust with powdered sugar or serve with whipped cream, if desired.
Notes
- For an even richer flavor, use bittersweet chocolate.
- This cake is naturally gluten-free, making it a perfect dessert for those with dietary restrictions.
- The cake is best served at room temperature, but can also be chilled for a denser texture.
- Optional toppings: fresh berries or a drizzle of chocolate ganache.
- Prep Time: 15 minutes
- Cook Time: 25 minutes