Decadent Flourless Chocolate Cake (Printable)
Velvety gluten-free chocolate dessert with intense cocoa notes, perfect for special occasions.
# What You'll Need:
→ Chocolate Base
01 - 8 ounces bittersweet or semisweet chocolate, chopped
02 - 1/2 cup unsalted butter, cubed
→ Wet Ingredients
03 - 4 large eggs, room temperature
04 - 3/4 cup granulated sugar
05 - 1 teaspoon vanilla extract
→ Optional
06 - Pinch of salt
07 - Cocoa powder or powdered sugar, for dusting
# Directions:
01 - Preheat the oven to 350°F. Grease an 8-inch round springform pan and line the base with parchment paper.
02 - Melt chocolate and butter together in a heatproof bowl set over simmering water, stirring until smooth. Remove from heat and let cool slightly.
03 - In a large bowl, whisk eggs and granulated sugar until pale and slightly thickened, about 2 to 3 minutes. Add vanilla extract and a pinch of salt if using.
04 - Gently fold the melted chocolate mixture into the egg mixture until fully incorporated.
05 - Pour the batter into the prepared pan and smooth the top evenly.
06 - Bake for 20 to 25 minutes, or until edges are firm but the center remains slightly soft. The cake will firm as it cools.
07 - Allow to cool in the pan for 10 minutes, then run a knife around the edges and release the springform. Cool completely before serving.
08 - Before serving, dust with cocoa powder or powdered sugar as desired.
# Expert Advice:
01 -
- This cake feels like an indulgent secret you want to share only with your closest friends.
- The naturally gluten-free nature makes it perfect for anyone avoiding gluten without sacrificing flavor.
02 -
- The batter looks thin but don’t be tempted to add flour; its strength is in eggs and chocolate.
- Removing from the pan too soon can cause cracking; patience makes the difference.
03 -
- Use silicone spatulas to fold the egg and chocolate mixtures gently; it helps keep the air in the batter.
- A quick tap on the counter before baking releases any large air bubbles for a smooth top.