Flourless Chocolate Cake

This Flourless Chocolate Cake is a rich, decadent dessert that boasts an intense chocolate flavor and a moist, fudgy texture. Perfect for special occasions or as a treat for chocolate lovers, this gluten-free cake is both elegant and simple to prepare.

Why You’ll Love This Recipe

• Intense Chocolate Flavor: Made with semisweet chocolate chips, this cake delivers a deep, satisfying chocolate taste.

• Gluten-Free: Ideal for those with gluten sensitivities or anyone looking for a flourless dessert option.

• Simple Ingredients: Requires only a handful of common pantry items.

• Elegant Presentation: A dusting of powdered sugar adds a touch of sophistication.

• Versatile: Can be served plain or paired with fresh berries, whipped cream, or a scoop of ice cream.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 cup semisweet chocolate chips

• 1/2 cup unsalted butter

• 3/4 cup granulated sugar

• 1/4 teaspoon salt

• 3 large eggs

• 1 teaspoon vanilla extract

• Powdered sugar, for dusting

Directions

1. Preheat Oven: Preheat your oven to 375°F (190°C). Grease an 8-inch round pan and line the bottom with parchment paper.

2. Melt Chocolate and Butter: In a saucepan over low heat, melt the chocolate chips and butter together, stirring until smooth. Remove from heat.

3. Add Sugar and Salt: Stir in the granulated sugar and salt until well combined.

4. Incorporate Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.

5. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 25 minutes, or until the top has formed a thin crust and the center is set.

6. Cool and Serve: Allow the cake to cool completely in the pan on a wire rack. Once cooled, remove from the pan and dust with powdered sugar before serving.

Servings and Timing

• Servings: 8

• Prep Time: 15 minutes

• Cook Time: 25 minutes

• Total Time: 40 minutesAllrecipes+4Mama Knows Gluten Free+4101 Cookbooks+4recipesbycarina.com+28101 Cookbooks+28Mama Knows Gluten Free+28

Variations

• Espresso Infusion: Add 1–2 teaspoons of espresso powder to enhance the chocolate flavor.

• Nutty Addition: Fold in chopped nuts, such as almonds or walnuts, for added texture.

• Citrus Zest: Incorporate orange or lemon zest for a hint of citrus.

• Spiced Version: Add a pinch of cinnamon or chili powder for a warm, spicy note.lacucinaitaliana.com+1Gimme Some Oven+1

Storage/Reheating

• Storage: Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

• Freezing: Wrap the cake tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

• Reheating: To enjoy warm, heat individual slices in the microwave for 10–15 seconds.

FAQs

Can I use bittersweet chocolate instead of semisweet?

Yes, bittersweet chocolate can be used for a deeper, less sweet flavor.

Is this cake suitable for people with gluten intolerance?

Absolutely, this flourless chocolate cake is gluten-free and safe for those with gluten sensitivities.

Can I make this cake ahead of time?

Yes, this cake can be made a day in advance and stored in the refrigerator until ready to serve.

What can I serve with this cake?

It pairs well with fresh berries, whipped cream, or a scoop of vanilla ice cream.

How do I know when the cake is done baking?

The cake is done when the top has formed a thin crust and the center is set but still moist.

Can I add liqueur to the batter?

Yes, adding a tablespoon of liqueur like Grand Marnier or Kahlúa can enhance the flavor.

Is it necessary to line the pan with parchment paper?

Lining the pan ensures easy removal of the cake and prevents sticking.

Can I use a different size pan?

Using a different size pan will affect the thickness and baking time; adjust accordingly.

How should I store leftovers?

Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Can I freeze individual slices?

Yes, wrap individual slices tightly and freeze for up to 2 months. Thaw in the refrigerator before serving.

Flourless Chocolate Cake

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• Author: Olivia
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: Serves 8
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Print Recipe

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Description

This rich and decadent Flourless Chocolate Cake is a chocolate lover’s dream – dense, fudgy, and naturally gluten-free. Made with just a handful of ingredients, it’s perfect for elegant dinners, special occasions, or any time you crave intense chocolate flavor.

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Ingredients

Units USM Scale 1x2x3x

1 cup semisweet chocolate chips
• 1/2 cup unsalted butter
• 3/4 cup granulated sugar
• 1/4 tsp salt
• 3 large eggs
• 1 tsp vanilla extract
• Powdered sugar, for dusting

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Instructions

• Prepare Pan:
  Preheat oven to 375°F (190°C).
  Grease an 8-inch round pan and line the bottom with parchment paper.

• Melt Chocolate & Butter:
  In a saucepan or microwave-safe bowl, melt chocolate chips and butter together until smooth. Stir until fully combined.

• Mix Batter:
  Stir in granulated sugar and salt.
  Beat in eggs one at a time.
  Add vanilla extract and mix until smooth.

• Bake:
  Pour batter into the prepared pan.
  Bake for 25 minutes or until the center is just set.

• Cool & Serve:
  Let the cake cool completely in the pan.
  Dust with powdered sugar before slicing and serving.

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Notes

Serve with whipped cream or berries for added elegance.
• Make ahead and refrigerate for a denser texture.
• Ensure chocolate is fully melted for a smooth, glossy batter.
• Ideal for gluten-free diets.