Dense & Fudgy Flourless Chocolate Cake
If you’re a chocolate lover, this thin, crisp-edged flourless chocolate cake is going to be your new favorite dessert. With its intense chocolate flavor, fudgy interior, and delicate, crunchy crust, it’s a decadent gluten-free cake that’s perfect for any occasion. My recommended way to enjoy it is with homemade whipped cream and fresh berries, but even a dusting of cocoa powder alone is delicious.
Servings: 8 servings
Calories: 382kcal
Equipment
Ingredients
- 1 cup (170g) dark chocolate chips
- 8 Tbsp (113g) unsalted butter
- ¾ cup (150g) granulated sugar
- ½ tsp Kosher salt
- 1 tsp instant espresso powder
- 1 tsp pure vanilla extract or vanilla bean paste
- 3 large (150g) eggs, room temperature
- ½ cup (50g) unsweetened Dutch cocoa powder, plus more for dusting
- For serving: raspberries, blackberries, or quartered strawberries and fresh whipped cream
Instructions
- Prepare the pan. Preheat an oven to 375F. Spray an 8-inch cake pan with baking spray, then line the bottom with a round of parchment paper.
- Melt chocolate and butter. Place 1 cup (170g) chocolate chips and 8 Tbsp (113g) unsalted butter in a large microwave-safe bowl, then heat on high in 30 second increments, stirring after each addition, until both butter and chocolate are completely melted.
- Add remaining ingredients. Sift ¾ cup (150g) sugar, ½ tsp Kosher salt, and 1 tsp espresso powder in with the chocolate and butter mixture, then add 1 tsp vanilla extract and whisk to combine. Add 3 large eggs (150g), one at a time, and beat until smooth. Add ½ cup (50g) sifted cocoa powder, then whisk until just combined.
- Bake the cake. Pour the batter into the greased cake pan, use an offset spatula to smooth the top into an even layer, then bake for 25 minutes, or until a thin crust forms on top of the cake. Cool for 5 minutes in the pan, then run a knife along the edge of the pan to loosen. Invert the cake onto a serving plate or cooling rack. Re-invert the cake one more time so it’s right side up.
- Cool, then serve! Allow the cake to cool for an additional 10 minutes before dusting with cocoa powder. Serve at room temperature, cool completely, or reheat until warm. Enjoy with fresh berries and/or whipped cream!
Notes
- Nutrition facts do not include whipped cream or fresh fruit.
- To make-ahead: This cake can be made a day in advance. Store it covered at room temperature.
- Leftovers and storage: Keep any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- To freeze: This cake freezes well. Wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
- Pro tip: If you want to enjoy this cake warm, simply reheat slices in a microwave for 10-15 seconds.
Nutrition
Calories: 382kcal | Carbohydrates: 47g | Protein: 5g | Fat: 23g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 32mg | Sodium: 271mg | Potassium: 421mg | Fiber: 7g | Sugar: 33g | Vitamin A: 355IU | Vitamin C: 0.1mg | Calcium: 113mg | Iron: 2mg
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