Is a rich, decadent dessert that’s perfect for chocolate lovers. This gluten-free treat is made with just a few simple ingredients, yet it delivers an intense chocolate flavor and a velvety smooth texture. Whether you’re serving it at a dinner party or enjoying it as a personal indulgence, this cake is sure to impress. For a detailed recipe, check out this
Origin of Flourless Chocolate Cake
The concept of flourless chocolate cake likely originated in French cuisine, where chocolate desserts are celebrated for their elegance and richness. Flourless cakes gained popularity as a way to showcase the pure flavor of chocolate without the interference of flour. They also became a staple for those seeking gluten-free options, making them accessible to a wider audience. Today, this cake is a favorite in bakeries and home kitchens around the world.
Why It’s Loved
This cake is cherished for its simplicity and indulgence. The absence of flour allows the chocolate to shine, creating a dense, fudgy texture that melts in your mouth. Its versatility makes it suitable for both casual desserts and elegant occasions. Topped with whipped cream, fresh berries, or a dusting of powdered sugar, this cake is a timeless classic that never fails to satisfy.
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Flourless Chocolate Cake
8
servings20
minutes30
minutes320
kcalIngredients
8 ounces (225g) high-quality dark chocolate (70% cocoa or higher), chopped
1 cup (225g) unsalted butter
1 cup (200g) granulated sugar
5 large eggs
1 teaspoon vanilla extract
1/4 cup (25g) unsweetened cocoa powder (for dusting)
Optional toppings: whipped cream, fresh berries, or chocolate shavings
Directions
- Begin by preheating your oven to 375°F (190°C). Grease an 8-inch (20cm) round springform pan and line the bottom with parchment paper to prevent sticking.
- Place the chopped dark chocolate and butter in a heatproof bowl. Set the bowl over a pot of simmering water (double boiler) and stir occasionally until the mixture is completely melted and smooth. Remove from heat and let it cool slightly.
- In a separate mixing bowl, whisk together the granulated sugar, eggs, and vanilla extract until the mixture is light and slightly frothy. This step helps incorporate air into the batter, ensuring a smoother texture.
- Slowly fold the melted chocolate mixture into the egg mixture. Use a spatula and gently mix until fully combined. Be careful not to overmix, as this can deflate the batter.
- Dust the Pan with Cocoa Powder:
- Lightly dust the prepared springform pan with cocoa powder, tapping out any excess. This step ensures the cake releases easily after baking.
- Pour the batter into the prepared pan and smooth the top with a spatula. Transfer the pan to the preheated oven and bake for 25-30 minutes. The edges should be set, but the center will still have a slight jiggle—this is what gives the cake its signature fudgy texture.
- Once baked, remove the cake from the oven and let it cool completely in the pan on a wire rack. After cooling, carefully release the sides of the springform pan. Dust the top with additional cocoa powder and serve with your choice of toppings, such as whipped cream or fresh berries.
Notes
- Storage Tips:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture. - Serving Suggestions:
Pair with a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of luxury.
