Save A rich, velvety chocolate cake with an intense flavor and fudgy texture, perfect for chocolate lovers and naturally gluten-free.
This cake quickly became my favorite dessert for special occasions due to its deep chocolate flavor and moist crumb.
Ingredients
- Chocolate & Butter: 225 g (8 oz) high-quality dark chocolate (70% cocoa), chopped; 115 g (1/2 cup) unsalted butter, cut into pieces
- Sugar & Eggs: 150 g (3/4 cup) granulated sugar; 4 large eggs, at room temperature
- Flavorings: 1 tsp pure vanilla extract; 1/4 tsp fine sea salt
- Optional Garnish: Cocoa powder or powdered sugar for dusting; Fresh berries for serving; Whipped cream for serving
Instructions
- Preheat Oven:
- Preheat oven to 175°C (350°F). Grease a 20 cm (8-inch) round cake pan and line the bottom with parchment paper.
- Melt Chocolate and Butter:
- Melt the dark chocolate and butter together in a heatproof bowl set over a pot of simmering water, stirring until smooth. Remove from heat and let cool slightly.
- Mix Sugar and Eggs:
- Whisk in the sugar, then add the eggs one at a time, whisking well after each addition.
- Add Flavorings:
- Stir in the vanilla extract and salt until fully incorporated.
- Prepare Batter:
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake:
- Bake for 25 30 minutes, or until the edges are set but the center is just slightly wobbly.
- Cool Cake:
- Allow the cake to cool in the pan for 10 minutes, then run a knife around the edge and invert onto a serving plate. Peel off the parchment paper.
- Garnish:
- Dust with cocoa powder or powdered sugar before serving, and garnish with fresh berries or whipped cream if desired.
Save Sharing this cake at family gatherings always brings joy and nostalgia for my grandmother's recipes.
Notes
For a mocha twist, add 1 tsp instant espresso powder to the melted chocolate mixture. This cake is rich serve thin slices. Store leftovers tightly covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Required Tools
20 cm (8-inch) round cake pan, heatproof mixing bowl, saucepan, whisk, spatula, parchment paper
Allergen Information
Contains Eggs, Dairy (butter). Check chocolate for possible traces of nuts, soy, or gluten if highly sensitive. Always verify ingredient labels.
Save This flourless chocolate cake is a perfect balance of rich flavor and light texture that you can enjoy any time.
Recipe FAQs
- → What makes this cake flourless?
It uses no flour, relying on eggs and chocolate to provide structure and richness, resulting in a dense, fudgy texture.
- → Can I add coffee flavor to enhance the chocolate?
Yes, adding 1 tsp of instant espresso powder to the melted chocolate mixture adds a mocha depth without overpowering.
- → How do I know when the cake is done baking?
Bake until the edges are set but the center remains slightly wobbly, ensuring a moist, fudgy interior.
- → What garnishes complement this chocolate cake?
Cocoa powder dusting, fresh berries, or whipped cream add contrast and freshness to the rich chocolate flavor.
- → How should leftovers be stored?
Keep covered tightly at room temperature for up to 2 days or refrigerate for up to 5 days to maintain freshness.