Flourless Cake 🍫
A rich, dense, and decadent cake that relies on eggs and chocolate for structure instead of flour. Perfect for gluten-free desserts or special occasions.
🛒 Ingredients
- 1 cup (175 g) semi-sweet or dark chocolate, chopped
- ½ cup (1 stick / 115 g) unsalted butter
- ¾ cup (150 g) granulated sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 3–4 large eggs, room temperature
- Optional: cocoa powder, powdered sugar, or berries for topping
🥣 Instructions
1️⃣ Preheat oven to 375°F (190°C). Grease an 8-inch round cake pan and line with parchment paper.
2️⃣ Melt chocolate and butter:
- In a heatproof bowl over simmering water (double boiler) or in the microwave in 30-second bursts, melt together until smooth.
3️⃣ Mix sugar and eggs:
- In a separate bowl, whisk eggs, sugar, salt, and vanilla until combined and slightly frothy.
4️⃣ Combine chocolate and eggs:
- Gradually fold the melted chocolate and butter into the egg mixture until smooth and uniform.
5️⃣ Bake:
- Pour batter into the prepared pan.
- Bake 20–25 minutes; edges will be set, center slightly soft.
6️⃣ Cool and serve:
- Let cake cool completely in the pan.
- Invert onto a plate and dust with powdered sugar, cocoa, or top with berries.
- Optional: serve with whipped cream or a drizzle of chocolate sauce.
🌟 Tips
- Room-temperature eggs help the batter incorporate better and give a lighter texture.
- Do not overbake — the center should remain slightly soft for a fudgy texture.
- Add flavor twists: espresso powder, orange zest, or a splash of liqueur like Grand Marnier.
- Storage: Keep covered in the fridge for 3–4 days; warm slightly before serving for a soft, melt-in-your-mouth texture.
If you want, I can also give you:
- Flourless chocolate cake with a nut crust
- Molten chocolate lava flourless cake
- Or healthier flourless cake using avocado or almond butter
Which version do you want?
