Description
Indulge in a decadent Flourless Chocolate Cake that is rich, fudgy, and gluten-free. This elegant dessert is perfect for any special occasion or when you’re craving a luxurious treat.
Ingredients
Units
Scale
For the cake:
- 1 1/4 cups (213 grams) semisweet chocolate chips
- 1 stick (113 grams) unsalted butter
- 3/4 cup (150 grams) granulated sugar
- 1 teaspoon instant espresso powder, optional
- 1/4 teaspoon fine salt
- 1 teaspoon vanilla extract
- 3 large eggs plus 1 egg yolk
- 1/2 cup (43 grams) Dutch-process cocoa
- 1/2 cup (120 grams) heavy cream, chilled
For the topping:
- Powdered sugar
- Freshly whipped cream, vanilla ice cream, or 1:1 ganache (chocolate ganache recipe here)
- Fresh strawberries or raspberries
Instructions
- Preheat the oven: Preheat oven to 350°F. Grease and line an 8-inch round cake pan.
- Melt chocolate and butter: In a microwave-safe bowl, melt chocolate and butter. Stir in sugar, espresso powder, salt, and vanilla.
- Add eggs and cocoa: Mix in eggs and yolk, then add cocoa powder.
- Whip cream: Beat heavy cream to medium peaks, then fold into the batter.
- Bake the cake: Pour batter into the pan and bake for 25-30 minutes.
- Cool and refrigerate: Let the cake cool, then refrigerate for at least 6 hours or overnight.
- Serve: Dust with powdered sugar, top with cream or ice cream, and berries. Enjoy!
Notes
- Use Pam nonstick spray for best results.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 25g
- Sodium: 120mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 120mg
