Flourless Chocolate Cake

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!

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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.

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.

Notes

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