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Flourless Chocolate Cake Recipe

Flourless Chocolate Cake Recipe
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An easy and decadent flourless chocolate cake recipe that is rich, moist, and perfect for gluten-free dessert lovers. This fudgy and smooth cake delivers intense chocolate flavor without any flour, making it ideal for those with gluten sensitivities or anyone craving a simple yet elegant chocolate dessert.

Ingredients

Scale

Core Ingredients

  • 7 ounces high-quality dark chocolate (70% cocoa or higher)
  • 1/2 cup (1 stick) unsalted butter
  • 3/4 cup granulated sugar
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • A pinch of salt

Optional Variations

  • 1 teaspoon espresso powder (to boost chocolate flavor)
  • 1/2 cup chopped walnuts or pecans (for crunchy texture)
  • Swap sugar for 3/4 cup honey (for a natural sweetener alternative)
  • Dairy-free butter substitute (for vegan version)
  • Fresh berries for topping (such as raspberries or strawberries)

Instructions

  1. Prepare Your Pan: Preheat your oven to 375°F (190°C). Grease an 8-inch round cake pan thoroughly with butter, then dust it lightly with cocoa powder to prevent sticking. Line the bottom with parchment paper for easy removal.
  2. Melt the Chocolate and Butter: In a heatproof bowl set over simmering water, gently melt the dark chocolate and unsalted butter together, stirring occasionally until smooth and glossy. Remove from heat and allow to cool slightly.
  3. Whisk Eggs and Sugar: In a separate bowl, whisk the eggs with granulated sugar until pale, slightly thickened, and ribbons form when the whisk is lifted—this incorporates air for a lighter texture.
  4. Combine Ingredients: Slowly fold the melted chocolate mixture into the egg and sugar mixture, followed by adding vanilla extract and a pinch of salt. Gently fold until fully combined, ensuring not to deflate the batter.
  5. Bake to Perfection: Pour the batter into your prepared pan and bake for 25 to 30 minutes. The cake should have a thin crust on top while remaining moist and slightly gooey in the center. Insert a toothpick; it should come out with a few moist crumbs.
  6. Cool and Serve: Let the cake cool completely in the pan on a wire rack before removing. This helps the cake set and makes slicing cleaner. Serve as is or dust with powdered sugar for a simple finish.

Notes

  • Use Quality Chocolate: The better the chocolate, the richer the flavor and smoother the texture.
  • Egg Temperature Matters: Use room temperature eggs to help the batter incorporate air more easily.
  • Be Gentle When Folding: Preserve the airiness of the eggs by folding slowly and carefully into the chocolate mixture.
  • Don’t Overbake: Remove the cake while the center is still a bit soft; it will firm up while cooling.
  • Chill Before Serving: Refrigerating for an hour enhances the fudgy texture and makes slicing neater.
  • Storage: Wrap leftovers tightly in plastic wrap or store in an airtight container in the refrigerator up to 5 days.
  • Freezing: Wrap in plastic wrap and foil, freeze up to 3 months. Thaw overnight in refrigerator.
  • Reheating: Warm slices gently for 10-15 seconds in microwave or bring to room temperature.

Nutrition

Keywords: flourless chocolate cake, gluten free chocolate cake, fudgy chocolate cake, easy chocolate dessert, flourless dessert

Find it online: https://cherrycooks.com/flourless-chocolate-cake-recipe/