Save A rich, velvety chocolate cake with an intense flavor and fudgy texture, perfect for chocolate lovers and naturally gluten-free.
This cake has been my go-to dessert when I want something decadent yet simple, impressing friends and family alike.
Ingredients
- Chocolate & Butter: 225 g (8 oz) high-quality dark chocolate (70% cocoa), chopped, 115 g (1/2 cup) unsalted butter, cut into pieces
- Sugar & Eggs: 150 g (3/4 cup) granulated sugar, 4 large eggs, at room temperature
- Flavorings: 1 tsp pure vanilla extract, 1/4 tsp fine sea salt
- Optional Garnish: Cocoa powder or powdered sugar for dusting, Fresh berries for serving, Whipped cream for serving
Instructions
- Preheat Oven:
- Preheat oven to 175°C (350°F). Grease a 20 cm (8-inch) round cake pan and line the bottom with parchment paper.
- Melt Chocolate and Butter:
- Melt the dark chocolate and butter together in a heatproof bowl set over a pot of simmering water, stirring until smooth. Remove from heat and let cool slightly.
- Add Sugar and Eggs:
- Whisk in the sugar, then add the eggs one at a time, whisking well after each addition.
- Mix Flavorings:
- Stir in the vanilla extract and salt until fully incorporated.
- Prepare Batter:
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake:
- Bake for 25–30 minutes or until the edges are set but the center is just slightly wobbly.
- Cool Cake:
- Allow the cake to cool in the pan for 10 minutes, then run a knife around the edge and invert onto a serving plate. Peel off the parchment paper.
- Garnish and Serve:
- Dust with cocoa powder or powdered sugar before serving, and garnish with fresh berries or whipped cream if desired.
Save My family loves gathering around this cake for special celebrations, making every moment sweeter and memorable.
Notes
Store leftovers tightly covered at room temperature for up to 2 days, or refrigerate for up to 5 days to maintain freshness.
Required Tools
20 cm (8-inch) round cake pan, Heatproof mixing bowl, Saucepan, Whisk, Spatula, Parchment paper
Allergen Information
Contains: Eggs, Dairy (butter). Check chocolate for possible traces of nuts, soy, or gluten if highly sensitive. Always verify ingredient labels.
Save 
This flourless chocolate cake is perfect for any occasion when you want to indulge in a rich dessert that is both gluten-free and irresistible.
Recipe FAQs
- → What type of chocolate is best for this cake?
Using high-quality dark chocolate with around 70% cocoa content ensures an intense flavor and smooth texture.
- → How do I prevent the cake from sticking to the pan?
Grease the pan thoroughly and line the bottom with parchment paper before pouring in the batter to ensure easy removal.
- → Can I add a coffee flavor twist?
Yes, adding 1 tsp instant espresso powder to the melted chocolate mixture enhances depth with a mocha note.
- → How can I tell when the cake is perfectly baked?
Bake until the edges are set but the center remains slightly wobbly to achieve a fudgy texture.
- → What are good serving suggestions for this cake?
Dusting with cocoa powder or powdered sugar and pairing with fresh berries or whipped cream elevates the presentation and flavor.
- → How should leftovers be stored?
Store covered at room temperature for up to 2 days or refrigerate for up to 5 days to maintain freshness.