Flourless Chocolate Cake is a decadent, rich dessert perfect for chocolate lovers. With a smooth, fudgy texture and intense chocolate flavor, this cake is gluten-free and easy to make with simple ingredients.

This cake is as elegant as it is delicious and can be dusted with powdered sugar or topped with fresh berries for a beautiful presentation.

Necessary Kitchen Equipment

8-Inch Springform Pan: Ensures easy removal of the cake.
Double Boiler or Heatproof Bowl: For melting the chocolate and butter.
Mixing Bowls: For combining ingredients.
Hand Mixer or Stand Mixer: For beating the eggs.
Spatula: For folding ingredients and scraping the bowl.
Whisk: For blending the batter smoothly.

Ingredient Overview

Dark Chocolate: Provides the cake’s rich, intense flavor.
Butter: Adds moisture and a smooth texture.
Granulated Sugar: Sweetens the cake while adding structure.
Eggs: Give the cake its lift and help create a light texture.
Vanilla Extract: Complements the chocolate with a hint of sweetness.

Step-by-Step Instructions

Prepare the Pan and Preheat Oven
Preheat your oven to 350°F (175°C). Grease an 8-inch springform pan and line the bottom with parchment paper for easy removal.
Melt Chocolate and Butter
In a double boiler or a heatproof bowl set over simmering water, melt 1 cup (8 oz) dark chocolate and 1/2 cup (1 stick) unsalted butter, stirring until smooth. Remove from heat and let cool slightly.
Whisk Sugar and Eggs
In a large bowl, whisk together 3/4 cup granulated sugar and 4 large eggs until well combined. Add 1 teaspoon vanilla extract and mix.
Combine Chocolate Mixture and Eggs
Gradually add the melted chocolate mixture to the egg mixture, folding gently until fully incorporated.
Bake the Cake
Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until the edges are set and the center is slightly soft. A toothpick inserted in the center should come out with a few moist crumbs.
Cool and Serve
Let the cake cool in the pan for 10 minutes, then remove the springform sides and allow the cake to cool completely before serving.

Recipe Tips

Use High-Quality Chocolate: Since chocolate is the main flavor, a high-quality dark chocolate (60-70% cacao) makes a big difference.
Check Doneness Early: This cake is best slightly underbaked for a fudgy texture.
Chill for a Firmer Texture: For a denser texture, refrigerate the cake for an hour before serving.

What to Serve With This Recipe

Serve slices with a dollop of whipped cream, a scoop of vanilla ice cream, or fresh berries like raspberries or strawberries for a pop of color and flavor.

Frequently Asked Questions

Q: Can I make this cake ahead of time?
A: Yes, it stores well! Make it a day ahead and store in the fridge, then bring to room temperature before serving.

Q: Can I use milk chocolate instead of dark chocolate?
A: Dark chocolate is best for this recipe, as milk chocolate can make the cake overly sweet and lose some of its intensity.

Serving Suggestions

Dust with powdered sugar and cocoa powder.
Garnish with fresh berries or a drizzle of raspberry sauce.
Top with whipped cream or a drizzle of chocolate ganache.

Ingredients

1 cup (8 oz) high-quality dark chocolate, chopped
1/2 cup (1 stick) unsalted butter
3/4 cup granulated sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
Optional: Powdered sugar, for dusting

Instructions

Preheat oven to 350°F (175°C). Grease and line an 8-inch springform pan.
Melt chocolate and butter in a double boiler, stirring until smooth. Remove from heat.
In a large bowl, whisk sugar and eggs until blended. Add vanilla extract.
Gradually fold in the melted chocolate mixture until smooth.
Pour batter into the prepared pan and bake for 25-30 minutes, until edges are set.
Cool in the pan for 10 minutes, then remove and let cool completely. Dust with powdered sugar if desired.

Summary

This flourless chocolate cake is a rich, fudgy treat that’s naturally gluten-free and packed with deep chocolate flavor. With a smooth, velvety texture, it’s perfect for any occasion and sure to impress!

Notes

Store any leftovers in the refrigerator for up to 3 days. This cake tastes even better the next day once flavors have melded!