introduction

This flourless chocolate cake has deep cocoa taste and a soft, rich feel. It cooks fast and uses few parts. If you like strong chocolate treats, try our bakery style chocolate chip cookies for a small snack with it.

why make this recipe

You make this cake when you want a fast, rich dessert with no flour. It uses simple parts you may already have. If you want other easy chocolate ideas, you can also try a chocolate banana bread for a snack or breakfast.

how to make Flourless Chocolate Cake

Make the batter with melted chocolate, butter, sugar, and eggs. Mix in cocoa and a little salt. Bake in a small pan until the center sets. For a different chocolate form, see the chocolate cake roll 2 for another idea.

Ingredients :

8 oz dark chocolate
1/2 cup unsalted butter
3/4 cup sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup cocoa powder
Pinch of salt

Directions :

Preheat the oven to 375°F (190°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
Melt the chocolate and butter together in a double boiler or in the microwave, stirring until smooth.
Remove from heat and stir in the sugar until well combined.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract, cocoa powder, and salt until just combined.
Pour the batter into the prepared pan and smooth the top.
Bake for 25 minutes or until the center is set.
Let the torte cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Dust with additional cocoa powder or powdered sugar before serving.

how to serve Flourless Chocolate Cake

Serve this cake at room heat or warm it a little. You can add fruit or a dollop of cream. For a rich, rolled cake style idea, look at this chocolate cake roll rich creamy filling to see how others serve a deep chocolate cake.

how to store Flourless Chocolate Cake

Cool the cake all the way before you store it. Wrap it tight with plastic or put it in a closed box. Keep it in the fridge for up to 5 days. Let it reach room heat before you eat for best taste.

tips to make Flourless Chocolate Cake

Use good dark chocolate for the best taste.
Beat the eggs well so the cake lifts a bit.
Do not overbake; the cake will set but stay moist.
Warm the cake a little before you serve to bring out the chocolate.
For another cake idea to try later, see the simple chocolate cake roll.

variation (if any)

Add 1 teaspoon espresso powder to boost chocolate taste.
Stir in orange zest for a bright note.
Top with fresh berries or a scoop of vanilla ice cream.
Mix in chopped nuts for a small crunch.

FAQs (minimum three FAQ)

Q: Can I use milk chocolate?
A: You can, but the cake will taste sweeter and less deep. Dark chocolate gives the best rich taste.

Q: Can I make this dairy free?
A: Use dairy free chocolate and plant butter. The texture stays close to the same.

Q: Do I need to line the pan?
A: Yes. Lining with parchment helps you lift the cake out in one piece.

Q: Can I freeze this cake?
A: Yes. Wrap it tight and freeze up to 2 months. Thaw in the fridge then bring to room heat before serving.