Dark and rich, this flourless chocolate cake explodes with chocolate flavor. Like a brownie, you only need one piece to conquer any chocolate cravings. Not only is this cake easy and quick to make, but it is off the charts delicious.
My husband and I share a deep love of chocolate. We will go out of our way for a delicious piece of handmade chocolate. So it should not come as any surprise that one of my favorite kinds of cake to bake, is any kind of chocolate cake. We love chocolate, devil’s food, and red velvet cakes, but this Flourless Chocolate Cake is our favorite.
This cake holds a very special place in my heart because not only is it my favorite cake, but it was also the first cake that I ever baked for my husband.
Because this cake has very few ingredients, it is important to use the best chocolate that you can.
I love to serve this cake with raspberries and whipped cream. The tartness of the berries is perfect with the dark chocolate.
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| Prep Time | 20 minutes |
| Cook Time | 20-25 minutes |
| Servings |
servings
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- 4 oz bittersweet chocolate
- 8 Tbsp buttter unsalted
- 3/4 cup granulated sugar
- 1/4 cup cocoa powder plus more for dusting and decorating
- 3 eggs large, room temperature
- 1 tsp vanilla extract pure
- 1/8 tsp salt
- 1/8 tsp cinnamon
Ingredients
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- Preheat oven to 375°.
- Cut out an 8" parchment paper circle and place in the bottom of an 8" cake pan. Spray the paper with cooking spray and lightly dust with cocoa powder.
- Finely chop the bittersweet chocolate and place in a microwave safe bowl.
- Cut butter up into tablespoons and add to the chopped chocolate.
- Microwave bowl on high for 30 seconds at a time, stirring in between each time, until the chocolate and butter are melted. Set bowl aside for about 5 minutes to allow the melted chocolate and butter to cool.
- After chocolate and butter have cooked, add granulated sugar, cocoa powder, salt and cinnamon to the bowl, whisking until thoroughly combined.
- In a separate bowl, beat the eggs.
- Add beaten eggs and vanilla to the chocolate mixture, mixing thoroughly until combined.
- Pour batter into the prepped cake pan.
- Bake at 375° for 20-25 minutes or until a crust has formed.
- Remove pan from the oven and place on a cooling rack for 10 minutes.
- After 10 minutes, invert the pan onto the cooling rack or serving platter, remove the parchment paper and allow the cake to cool completely.
- Once cake is completely cooled, wrap well and refrigerate until needed.
- Before serving, sift cocoa powder and/or powdered sugar over the cake.
- Serve with whipped cream and berries.
This Flourless Chocolate Cake recipe is gluten free.
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