Save to Pinterest A rich, velvety chocolate cake with an intense flavor and fudgy texture, perfect for chocolate lovers and naturally gluten-free.
This cake became a favorite in my household, especially for celebrations and cozy gatherings where the rich flavor is always a hit.
Ingredients
- Chocolate & Butter: 225 g (8 oz) high-quality dark chocolate (70% cocoa) chopped, 115 g (1/2 cup) unsalted butter cut into pieces
- Sugar & Eggs: 150 g (3/4 cup) granulated sugar, 4 large eggs at room temperature
- Flavorings: 1 tsp pure vanilla extract, 1/4 tsp fine sea salt
- Optional Garnish: Cocoa powder or powdered sugar for dusting, Fresh berries for serving, Whipped cream for serving
Instructions
- Preheat oven:
- Preheat oven to 175°C (350°F). Grease a 20 cm (8-inch) round cake pan and line the bottom with parchment paper.
- Melt chocolate and butter:
- Melt the dark chocolate and butter together in a heatproof bowl set over a pot of simmering water, stirring until smooth. Remove from heat and let cool slightly.
- Whisk sugar and eggs:
- Whisk in the sugar then add the eggs one at a time, whisking well after each addition.
- Add flavorings:
- Stir in the vanilla extract and salt until fully incorporated.
- Prepare batter:
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake:
- Bake for 25-30 minutes, or until the edges are set but the center is just slightly wobbly.
- Cool and unmold:
- Allow the cake to cool in the pan for 10 minutes then run a knife around the edge and invert onto a serving plate. Peel off the parchment paper.
- Garnish:
- Dust with cocoa powder or powdered sugar before serving and garnish with fresh berries or whipped cream if desired.
Save to Pinterest Our family loves sharing this cake on special occasions, creating lasting memories with each bite.
Notes
For a mocha twist add 1 tsp instant espresso powder to the melted chocolate mixture. Store leftovers tightly covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Required Tools
20 cm (8-inch) round cake pan, Heatproof mixing bowl, Saucepan, Whisk, Spatula, Parchment paper
Allergen Information
Contains eggs and dairy (butter). Check chocolate for possible traces of nuts soy or gluten if highly sensitive. Always verify ingredient labels.
Save to Pinterest This flourless chocolate cake is a decadent treat that's surprisingly easy to make and sure to impress.
Recipe FAQ
- → Can I substitute dark chocolate with milk chocolate?
Milk chocolate can be used, but it will result in a sweeter, less intense flavor and may affect the cake's overall richness.
- → How do I achieve the fudgy texture in this cake?
The fudgy texture comes from using high-quality dark chocolate and a balanced ratio of melted butter and eggs without any flour, creating a dense, moist crumb.
- → Is it necessary to line the cake pan with parchment paper?
Yes, lining the pan helps the delicate cake release easily without breaking, ensuring a smooth, intact surface after baking.
- → What is the purpose of the slight wobble in the cake center when baking?
A slightly wobbly center indicates the cake is moist and fudgy inside without being overbaked or dry.
- → Can I add espresso powder to this cake?
Adding 1 tsp of instant espresso powder to the chocolate mixture intensifies the chocolate flavor with a subtle mocha note.