Flourless Chocolate Cake

A rich and fudgy gluten-free dessert made without flour, featuring deep chocolate flavor with a soft center. Perfectly served warm with ice cream or cooled with whipped cream.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 8 servings

Course: Dessert

Cuisine: American, Gluten-Free

Calories: 350

Ingredients Method Notes

Ingredients

Main ingredients

1 cup dark chocolate chips Or use chopped dark chocolate (60-70% cocoa) for better melt and flavor.
1/2 cup unsalted butter Can be substituted with equal coconut oil for a dairy-free version (texture may differ).
3/4 cup sugar Can be replaced with coconut sugar or a different granulated sweetener.
1 teaspoon vanilla extract
4 large eggs
1/2 cup cocoa powder
1/4 teaspoon salt

Method

Preparation

Preheat your oven to 375°F (190°C). Grease an 8-inch round cake pan well. Line the bottom with parchment for easy release.

Mixing

Stir in the sugar and vanilla into the melted chocolate. Let it cool slightly. Beat in the eggs one at a time, mixing well after each egg.

Baking

Sift in the cocoa powder and salt. Stir until just combined. Pour batter into the prepared pan and smooth the top.
Bake for 25 minutes. The edges should be set but the center still a bit soft. Let cool in pan for 10 minutes, then invert onto a plate.

Notes

Serve warm with ice cream or whipped cream. The cake stores well at room temperature for 1 day, and in the fridge for up to 5 days. Can be frozen for up to 2 months.