Flourless Chocolate Cake

Our favorite rich and fudgy Flourless Chocolate Cake couldn't be easier to make, and is naturally gluten-free. Lauren Allen

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Flourless chocolate cake will impress without the stress

My favorite thing about our flourless chocolate cake is it’s fancy enough for a dinner party, but there’s not an easier cake to make. It’s ready to serve in under an hour, mixed with one spoon, one bowl, and a few simple ingredients. The result is every chocolate lovers dream, perfect for Valentine’s Day, a special occasion, or just weekend baking.

How to Make Flourless Chocolate Cake

Melt chocolate and make batter: In a microwave-safe bowl, melt chocolate and butter in the microwave, stirring every 20-seconds until melted and smooth. Add to a mixing bowl then mix in sugar, vanilla, and eggs. Whisk in cocoa powder and salt.

Lauren Allen

Bake: Spread the batter into prepared cake pan then bake for about 35-40 minutes, or until a toothpick inserted in the center results in moist crumbs (but not runny batter). Let it cool in the pan for 10 minutes. Run a knife along the outside edge of the pan before inverting onto a serving dish to cool completely.

Lauren Allen

Serve: Dust a light layer of powdered sugar on top of the cake. Serve the best flourless chocolate cake with a small dollop of whipped cream, then fresh raspberries, or a sliced strawberry.

Lauren Allen

Flourless Chocolate Cake

Serves 12

Prep 5 minutes Cook 35 minutes Cool 10 minutes Total 50 minutes

• 8 ounce high quality semi-sweet chocolate*, chopped
• 8 Tablespoons unsalted butter
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 4 large eggs
• 1/2 cup unsweetened cocoa powder*

For Serving:

• Whipped Cream
• fresh raspberries, or strawberries

Preheat oven to 375 degrees F. Line an 8’’ round cake pan with parchment, then spray lightly with cooking spray.

Melt chocolate: In a microwave-safe bowl, melt chocolate and butter in the microwave, stirring every 20-seconds until melted and smooth. Add to a mixing bowl.

Mix in sugar, vanilla, and eggs. Whisk in cocoa powder and salt.

Bake: Spread the batter into prepared cake pan and bake for about 35-40 minutes, or until a toothpick inserted in the center results in moist crumbs (but not runny batter). Let it cool in the pan for 10 minutes. Run a knife along the outside edge of the pan before inverting onto a serving dish to cool completely.

Before serving, dust a light layer of powdered sugar on top of the cake. Serve slices with a small dollop of whipped cream, and fresh raspberries or a sliced strawberry.

Lauren Allen

Notes

Chocolate: Choose good quality chopped chocolate like Ghirardelli, Bakers chocolate, callebaut, or if using chocolate chips use Guittard or Ghirardelli.

Cocoa Powder: Use high quality natural or Dutch cocoa powder. Dutch-processed cocoa will produce a darker color and moister texture. I prefer Callebaut Dutched Cocoa Powder.

Nutrition

Calories: 271kcal, Carbohydrates: 29g, Protein: 4g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.3g, Cholesterol: 76mg, Sodium: 73mg, Potassium: 185mg, Fiber: 3g, Sugar: 24g, Vitamin A: 322IU, Calcium: 27mg, Iron: 2mg

This article was originally published on tastesbetterfromscratch.com. Follow on Instagram.

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