Easy Flourless Chocolate Cake
This Easy Flourless Chocolate Cake is a rich, fudgy, naturally gluten free dessert made with just a handful of pantry ingredients. Dark chocolate and butter melt together into a glossy batter that bakes into a dense, brownie-like cake with a gorgeous crackled top.Ready in under an hour, it is the perfect impressive dessert for any occasion, from weeknight treats to elegant dinner parties.
Equipment
- 9-inch round cake pan
- Heatproof mixing bowl
- Medium saucepan (for double boiler)
- Whisk
- Rubber spatula
- Parchment paper
- Wire cooling rack
Ingredients
- 8 oz dark chocolate (70% cacao or higher) roughly chopped
- 1/2 cup unsalted butter cut into pieces
- 3/4 cup granulated sugar
- 4 large eggs room temperature
- 1/4 cup unsweetened cocoa powder sifted
- 1 tsp pure vanilla extract
- 1/4 tsp fine sea salt
Instructions
- Preheat your oven to 325°F (165°C). Grease a 9-inch round cake pan with butter, line the bottom with a circle of parchment paper, and grease the parchment as well.
- Place the chopped dark chocolate and butter pieces in a heatproof bowl set over a saucepan of barely simmering water. Stir frequently until completely smooth and glossy, about 4 to 5 minutes. Remove from heat and let cool for 5 minutes.
- Add the granulated sugar to the warm chocolate mixture and whisk vigorously for about one minute until fully incorporated and the mixture looks slightly thickened.
- Add the eggs one at a time, whisking well after each addition to keep the batter smooth and to prevent the eggs from cooking in the residual heat of the chocolate.
- Sift the cocoa powder into the bowl, then add the vanilla extract and salt. Fold everything together with a spatula until the batter is uniform, thick, and shiny.
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 22 to 25 minutes, until the edges are set and the center has just a slight wobble when you gently shake the pan.
- Let the cake cool in the pan for 15 minutes. Run a thin knife around the edge, invert onto a wire rack, peel off the parchment paper, then carefully flip the cake right-side up. Allow to cool completely, at least one hour, before slicing and serving.
Notes
Do not overbake this cake. It will look slightly underdone in the center when you pull it from the oven, but it firms up perfectly as it cools. Use room temperature eggs to prevent the warm chocolate from seizing. For the cleanest slices, dip your knife in hot water and wipe dry between each cut. This cake tastes even better the next day as the flavors deepen. Store at room temperature covered for up to 2 days, refrigerated for up to 5 days, or freeze tightly wrapped for up to 3 months.