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beautifully styled flourless chocolate cake

Flourless Chocolate Cake

This flourless chocolate cake is rich, fudgy, and full of deep chocolate flavor. With just a few simple ingredients, you can make a dessert that’s naturally gluten-free and perfect for birthdays, dinner parties, or whenever you’re craving chocolate.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American, European
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 cup 170g dark chocolate, chopped
  • ½ cup 113g unsalted butter
  • ¾ cup 150g granulated sugar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 3 large eggs room temperature
  • ½ cup 50g unsweetened cocoa powder, sifted
Optional toppings:
  • Powdered sugar
  • Fresh raspberries or strawberries
  • Whipped cream

Method
 

Step 1 – Melt chocolate and butter
  1. In a heatproof bowl, melt chopped chocolate and butter together over a double boiler or in the microwave in short bursts. Stir until smooth.
Step 2 – Add sugar, salt, and vanilla
  1. Whisk in sugar, salt, and vanilla until glossy.
Step 3 – Add eggs
  1. Whisk in eggs one at a time, mixing quickly so they blend without scrambling.
Step 4 – Add cocoa powder
  1. Sift in cocoa powder. Whisk gently until just combined. The batter should look thick and smooth.
Step 5 – Bake
  1. Pour into a greased 8-inch round cake pan lined with parchment. Bake at 375°F (190°C) for 20–25 minutes until the top has a thin crust and the center jiggles slightly.
Step 6 – Cool and serve
  1. Let cool for 10 minutes in the pan, then transfer to a wire rack. Serve plain or add toppings like powdered sugar and berries.

Notes

  • Use good-quality chocolate (60–70% cocoa) for the best flavor.
  • Don’t overbake—it should be set but still slightly soft in the center.
  • A little espresso powder in the batter makes the chocolate taste even deeper.