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- 1 cup semisweet chocolate chips - 1/2 cup unsalted butter - 3/4 cup granulated sugar - 1/4 teaspoon salt - 1 teaspoon vanilla extract - 3 large eggs, at room temperature - 1/2 cup unsweetened cocoa powder - Powdered sugar - Fresh berries To create the best flourless chocolate cake, you need a few key ingredients. The semisweet chocolate chips give the cake its rich flavor. I always use good quality chocolate for the best taste. The unsalted butter adds moisture and richness. Granulated sugar provides just the right sweetness to balance the chocolate. You will also need salt to enhance the flavors. Vanilla extract adds warmth and depth. Room temperature eggs help create a smooth batter. The unsweetened cocoa powder is essential for that deep chocolate taste. For garnishing, powdered sugar gives a nice touch. Fresh berries add color and a burst of freshness. You can use either or both for a lovely finish. {{ingredient_image_1}} 1. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan. Line the bottom with parchment paper. This helps with easy removal later. 2. In a medium heatproof bowl, combine 1 cup of semisweet chocolate chips and 1/2 cup of unsalted butter. Melt them together. You can use a double boiler or microwave. If using a microwave, heat in 30-second bursts until smooth. Stir well to mix. 1. Once melted, take the bowl off the heat. Whisk in 3/4 cup of granulated sugar, 1/4 teaspoon of salt, and 1 teaspoon of vanilla extract. Mix until everything is well combined. 2. Let the mixture cool slightly. Then, add 3 large eggs one at a time. Whisk well after each egg until the batter is smooth. 1. Sift in 1/2 cup of unsweetened cocoa powder over the batter. Gently fold the cocoa into the batter. Be careful not to overmix; just combine until smooth. 2. Pour the batter into your prepared cake pan. Use a spatula to smooth the top. 3. Bake in your preheated oven for 25-30 minutes. The cake should set around the edges but stay soft in the center. A toothpick inserted will show a few moist crumbs. 4. Let the cake cool in the pan for 10 minutes. Then, invert it onto a serving plate and remove the parchment paper. Enjoy the rich flavor and texture of this flourless chocolate cake! To avoid a dry cake, watch your baking time closely. You want the edges set but the center soft. A toothpick should show some moist crumbs, not wet batter. Using room temperature eggs is key. They blend better into the batter, making it smooth and fluffy. Cold eggs can create lumps and affect texture. Let your cake cool in the pan for about 10 minutes. This helps it set and makes it easier to invert. After that, flip it onto a plate and peel off the parchment paper. For serving, try dusting it with powdered sugar. You can also add fresh berries for a pop of color and flavor. Serve each slice with whipped cream for a richer taste. Adding a teaspoon of espresso powder can boost the chocolate flavor. It deepens the taste, making it richer. If you prefer sweeteners, try using honey or maple syrup. They can add a unique twist to the cake. Pro Tips Use Quality Chocolate: The flavor of your cake largely depends on the chocolate you use, so opt for high-quality semisweet chocolate chips for the best results. Room Temperature Eggs: Ensure your eggs are at room temperature before mixing them into the batter; this helps create a smoother texture and better incorporation. Don't Overbake: Keep an eye on the cake while baking; it should be slightly soft in the center for the perfect fudgy texture. Remember, it will continue to cook while cooling. Garnish Creatively: Elevate your presentation by garnishing with a dollop of whipped cream, a sprinkle of chocolate shavings, or a handful of fresh berries for added color and flavor. {{image_2}} You can easily modify the flourless chocolate cake for different diets. For a vegan version, swap the eggs for flaxseed meal. Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water for each egg. Let it sit for a few minutes to thicken. For a sugar-free option, use a sugar substitute like erythritol or monk fruit sweetener. These keep the sweetness without the calories. Just make sure to follow the conversion ratios on the package. Adding flavors can make this cake even more exciting. Try adding a teaspoon of mint extract or a tablespoon of orange zest for a fresh twist. Both flavors bring a new layer of taste to the rich chocolate. You can also mix in chopped nuts or chocolate chunks. Walnuts, hazelnuts, or dark chocolate pieces add texture and depth. Just fold them into the batter gently before baking. Baking in different sizes can change the experience. Mini flourless chocolate cakes are fun for parties. Use a muffin tin to create individual servings. Just reduce the baking time to about 15-20 minutes. If you prefer cupcakes, pour the batter into cupcake liners. This makes for easy serving and sharing. Each cupcake will have a soft, gooey center that everyone will love. To store your flourless chocolate cake, place it in an airtight container. It keeps best in the fridge. Always let it cool completely before wrapping it up. This helps keep the cake fresh and tasty for longer. The cake can last for about a week in the fridge. Make sure the container is well sealed to prevent it from drying out. You can freeze this cake too! First, let it cool completely. Then, wrap the cake tightly in plastic wrap. After that, place it in a freezer-safe bag or container. This keeps the cake safe from freezer burn. It can stay frozen for up to three months. When you want to enjoy it, just move it to the fridge overnight to thaw. To reheat your cake, use the oven for the best results. Preheat it to 350°F (175°C). Place the cake on a baking sheet and warm for about 10-15 minutes. You can also use the microwave, but do it in short bursts. This keeps the cake soft and tasty. Avoid overheating, as it can change the texture. Enjoy your cake warm for the best flavor! Can I substitute chocolate chips? Yes, you can. Use dark chocolate chips or even white chocolate chips. Adjust sugar based on the sweetness of your choice. Remember, the flavor may change slightly. What is the best way to garnish flourless chocolate cake? I love garnishing with powdered sugar for a touch of sweetness. Fresh berries also add color and a fruity taste. You can serve it with whipped cream for extra creaminess. Why did my cake sink in the middle? Your cake may sink due to underbaking. Make sure to bake it until the edges are firm. Overmixing can also cause this issue, so mix gently. How do I know when the cake is done? A toothpick test works great. Insert it into the center; it should come out with a few moist crumbs. The edges should be set, but the center can stay soft. Is flourless chocolate cake gluten-free? Yes, it is! This cake uses no flour at all. It’s perfect for those who need to avoid gluten. Can I use gluten-free chocolate? Absolutely! Most chocolate is gluten-free, but check the label to be sure. This choice helps keep your cake delicious and gluten-free. You’ve learned how to make a delicious flourless chocolate cake. We covered the key ingredients, from semisweet chocolate chips to eggs. I shared steps for preparation, mixing, and baking, plus tips for the perfect texture. You saw variations, dietary options, and storage advice. This cake is easy to adapt. With these techniques, you can impress anyone with your baking. Remember to experiment with flavors and garnishes to make it your own. Happy baking!

Decadent Flourless Chocolate Cake

A rich and indulgent chocolate cake that is naturally gluten-free and perfect for chocolate lovers.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 8
Calories 350 kcal

Ingredients
  

  • 1 cup semisweet chocolate chips
  • 1 2 unsalted butter
  • 3 4 granulated sugar
  • 1 4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3 large eggs, at room temperature
  • 1 2 cup unsweetened cocoa powder
  • Optional: powdered sugar or fresh berries for garnish

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan. Line the bottom with parchment paper for easy removal.
  • In a medium heatproof bowl, combine the semisweet chocolate chips and butter. Melt them together either over a double boiler or in the microwave, heating in 30-second intervals until smooth. Stir well to combine.
  • Once melted, remove the bowl from heat and whisk in the sugar, salt, and vanilla extract until fully incorporated.
  • Allow the mixture to cool slightly, then add the eggs one at a time, whisking well after each addition until the batter is smooth.
  • Sift the cocoa powder over the batter and gently fold it in until fully combined. Be careful not to overmix.
  • Pour the batter into the prepared cake pan, smoothing out the top with a spatula.
  • Bake in the preheated oven for 25-30 minutes, or until the cake has set around the edges but is still slightly soft in the center. A toothpick inserted should come out with a few moist crumbs.
  • Let the cake cool in the pan for 10 minutes, then invert onto a serving plate and remove the parchment paper.
  • Once cooled completely, dust with powdered sugar or serve with fresh berries, if desired.

Notes

For an elegant look, serve each slice with a dollop of whipped cream and a sprinkle of chocolate shavings on top, alongside fresh berries.
Keyword cake, chocolate, dessert, gluten-free