Flourless Chocolate Cake
A rich, fudgy dessert featuring chocolate, eggs, butter, and sugar that is naturally gluten-free and easy to prepare.
Ingredients
Main Ingredients
- 1 cup high-quality semisweet or bittersweet chocolate, chopped Use good quality chocolate for best flavor.
- ½ cup unsalted butter This is equiva to 1 stick.
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ¼ teaspoon salt
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
- In a medium saucepan over low heat, combine the chopped chocolate and butter. Stir regularly until melted and smooth, then remove from heat and let cool slightly.
- Once cooled, whisk in the granulated sugar and vanilla extract until well combined.
- Add the eggs one at a time, whisking well after each addition. Then mix in the salt until the batter appears glossy.
- Pour the batter into the prepared cake pan, smoothing the top if necessary.
- Bake for 25 minutes, or until the cake has formed a thin crust on top.
- Allow the cake to cool in the pan for about 10 minutes, then carefully invert it onto a serving plate and remove the parchment paper. Let it cool completely before serving.
Notes
For an extra touch, serve with whipped cream, vanilla ice cream, fresh berries, or drizzle with chocolate sauce. Store leftovers in an airtight container for up to three days at room temperature or a week in the refrigerator. Reheat in the microwave for 10-15 seconds before serving.