Description
This dense and fudgy flourless chocolate cake is a chocolate lover’s dream with its intense, rich flavor, fudgy interior, and a delicate, crisp crust. Perfectly gluten-free, it pairs beautifully with fresh berries and homemade whipped cream, making it an ideal dessert for any celebration or a luxurious everyday treat.
Ingredients
Main Ingredients
- 1 cup (170g) dark chocolate chips
- 8 Tbsp (113g) unsalted butter
- ¾ cup (150g) granulated sugar
- ½ tsp Kosher salt
- 1 tsp instant espresso powder
- 1 tsp pure vanilla extract or vanilla bean paste
- 3 large (150g) eggs, room temperature
- ½ cup (50g) unsweetened Dutch cocoa powder, plus more for dusting
For Serving
- Raspberries, blackberries, or quartered strawberries
- Fresh whipped cream
Instructions
- Prepare the pan: Preheat your oven to 375°F. Lightly spray an 8-inch cake pan with nonstick baking spray and line the bottom with parchment paper to prevent sticking.
- Melt chocolate and butter: In a large microwave-safe bowl, combine the dark chocolate chips and unsalted butter. Heat in 30-second increments, stirring thoroughly after each, until the mixture is completely melted and smooth.
- Add remaining ingredients: Sift together the sugar, kosher salt, and instant espresso powder directly into the melted chocolate and butter mixture. Add vanilla extract and whisk until combined. Then, add the eggs one at a time, beating well after each addition to ensure a smooth batter. Finally, sift in the Dutch cocoa powder and whisk until just combined without overmixing.
- Bake the cake: Pour the batter evenly into the prepared cake pan. Use an offset spatula to smooth the surface into an even layer. Bake for 25 minutes, or until a thin crust forms on top. Let the cake cool in the pan for 5 minutes, then run a knife around the edge to loosen it. Carefully invert the cake onto a serving plate or wire rack, then invert it again so the top crust is facing up.
- Cool and serve: Allow the cake to cool for an additional 10 minutes before dusting with cocoa powder. Serve warm, at room temperature, or cooled, accompanied by fresh berries and whipped cream for an indulgent finish.
Notes
- Nutrition facts exclude whipped cream and fresh fruit toppings.
- Make ahead tip: The cake can be baked a day in advance and stored covered at room temperature.
- Storage: Keep leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to one week.
- Freezing: Wrap tightly in plastic wrap and aluminum foil. Freeze for up to 3 months, thaw overnight in the refrigerator before serving.
- Reheating: Warm individual slices in the microwave for 10–15 seconds for a freshly baked feel.
