Flourless Chocolate Cake

Flourless Chocolate Cake is the ultimate indulgence for chocolate lovers who want a rich, dense dessert without any flour. This decadent cake combines deep, glossy chocolate flavor with a melt-in-your-mouth texture that’s perfect for any occasion. Whether you’re gluten-free or simply craving an intense chocolate treat, this flourless chocolate cake will satisfy your sweet tooth with ease.

Why You’ll Love This Recipe:

• Gluten-Free Delight: Perfect for those avoiding gluten without sacrificing taste.
• Rich & Decadent: Intensely chocolatey with a fudgy, smooth texture.
• Simple Ingredients: Made with pantry staples like chocolate, eggs, and butter.
• Quick to Make: Ready in under an hour, perfect for last-minute desserts.

Ingredients

• 8 ounces (225g) bittersweet or semi-sweet chocolate, chopped
• 1/2 cup (115g) unsalted butter
• 3/4 cup (150g) granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 3 large eggs
• 1/2 cup (50g) unsweetened cocoa powder, sifted

Directions

1. Preheat your oven to 375°F (190°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. In a heatproof bowl, melt the chopped chocolate and butter together over a pot of simmering water, stirring until smooth. Remove from heat.
3. Stir in the granulated sugar, salt, and vanilla extract until combined.
4. Add the eggs one at a time, beating well after each addition until the mixture is smooth and glossy.
5. Sift the cocoa powder over the chocolate mixture and gently fold it in until just combined.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 25 minutes, or until the edges are set but the center still looks slightly moist.
8. Allow the cake to cool completely in the pan on a wire rack before removing. Refrigerate for at least 1 hour before serving.

Serving Tips

Serve this flourless chocolate cake chilled or at room temperature for the best texture. Dust the top with powdered sugar or cocoa powder, and pair it with fresh berries or a dollop of whipped cream for an elegant touch. It also pairs wonderfully with a scoop of vanilla ice cream or a drizzle of raspberry sauce.

Storage Tips

Store any leftover flourless chocolate cake covered tightly in the refrigerator for up to 5 days. For longer storage, wrap it well and freeze for up to 2 months. To serve, thaw overnight in the fridge and bring to room temperature before enjoying. Reheat gently in the microwave if you prefer it warm.

Timing Information

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Cooling Time: 1 hour (plus refrigeration)
• Total Time: Approximately 1 hour 40 minutes
• Yield: 8 servings

Optional Variations

• Add-ins: Fold in ½ cup chopped toasted nuts like walnuts or pecans for extra crunch.
• Dairy-free option: Use coconut oil instead of butter and dairy-free dark chocolate.
• Sweetener swap: Replace granulated sugar with coconut sugar or maple syrup for a different sweetness profile.
• Flavor twist: Add 1 teaspoon espresso powder to enhance the chocolate depth.
• Citrus zest: Mix in a teaspoon of orange or lemon zest for a bright, fresh note.

Related Recipes

• Chocolate Lava Cake
• Classic Chocolate Mousse
• Gluten-Free Brownies

Conclusion

This Flourless Chocolate Cake is the perfect choice when you want a rich, decadent dessert without any flour. Its fudgy texture and intense chocolate flavor make it a crowd-pleaser for both special occasions and everyday indulgence. Try this recipe to satisfy your chocolate cravings with a simple yet elegant treat.

FAQs

Q: Can I use milk chocolate instead of bittersweet chocolate?
A: Yes, but the cake will be sweeter and less intense. Bittersweet or semi-sweet is best for rich flavor.

Q: How do I know when the cake is done baking?
A: The edges should be set and slightly pulling away from the pan, while the center remains a bit moist and soft.

Q: Can I make this cake ahead of time?
A: Absolutely! This cake actually tastes better after chilling for a few hours or overnight.

Q: Is this recipe gluten-free?
A: Yes, it contains no flour, making it naturally gluten-free.

Q: Can I freeze the cake?
A: Yes, wrap it tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.

📖 Recipe

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