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.
Ingredients
Main ingredients
- 1 cup dark chocolate chips Or use chopped dark chocolate (60-70% cocoa) for better melt and flavor.
- ½ cup unsalted butter Can be substituted with equal coconut oil for a dairy-free version (texture may differ).
- ¾ cup sugar Can be replaced with coconut sugar or a different granulated sweetener.
- 1 teaspoon vanilla extract
- 4 large eggs
- ½ cup cocoa powder
- ¼ teaspoon salt
Instructions
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.
