Description
A rich and indulgent flourless chocolate cake showcasing deep chocolate flavors, perfect for any occasion.
Ingredients
Scale
- 10 oz (280 g) dark chocolate (60–75% cocoa), chopped
- 1 cup (225 g) unsalted butter, cubed
- 1 1/4 cups (250 g) granulated sugar
- 6 large eggs, at room temperature
- 2 tsp vanilla extract
- Pinch of fine sea salt
- Optional: 2 tbsp unsweetened cocoa powder for dusting; 1 tbsp espresso
Instructions
- Preheat your oven to 350°F (175°C). Butter a 9-inch springform pan thoroughly, line the bottom with parchment, and butter the paper as well. Lightly dust the pan with cocoa powder.
- Melt the chocolate and butter together in a heatproof bowl over simmering water, stirring until glossy and smooth. Alternatively, melt in the microwave in short bursts.
- In a bowl, whisk the eggs, sugar, vanilla, and salt until pale and slightly thickened.
- Fold the melted chocolate mixture into the egg mixture until well combined. Stir in the espresso if desired.
- Pour the batter into the prepared pan and smooth the top. Bake for 25–30 minutes, or until the center is set but still slightly jiggly.
- Let the cake cool in the pan for 15 minutes, then release the springform and cool completely on a wire rack. Chill for cleaner slices.
- Serve with a dusting of cocoa, crème fraîche, berry compote, or ganache.
Notes
For deeper flavor, add espresso powder. To make a glossy finish, top with ganache after cooling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 100mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 180mg
Keywords: chocolate cake, flourless cake, dessert recipe, gluten-free dessert
