Ingredients
8 ounces high-quality dark chocolate (60% cacao or higher), chopped
1/2 cup unsalted butter, cut into pieces
3/4 cup granulated sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
3 large eggs, slightly beaten
1/2 cup Dutch-process cocoa powder (plus extra for dusting)
Optional: Fresh berries and powdered sugar for garnish
Instructions
Step 1: Preheat your oven to 375°F (190°C) and grease an 8-inch springform pan with butter, then dust it with cocoa powder to prevent sticking.
Step 2: In a double boiler or a heat-safe bowl set over simmering water, melt the chopped dark chocolate and butter together until completely smooth.
Step 3: Remove the chocolate mixture from the heat and stir in the granulated sugar, salt, and vanilla extract until well combined.
Step 4: Add the beaten eggs to the mixture and whisk until the batter looks smooth and glossy.
Step 5: Sift the 1/2 cup of cocoa powder over the batter and gently fold it in until no dry streaks remain.
Step 6: Pour the batter into the prepared springform pan and smooth the top with a spatula.
Step 7: Bake for 25 to 30 minutes, or until a thin crust has formed on top and the center is mostly set but still slightly soft.
Step 8: Let the cake cool completely in the pan on a wire rack before removing the sides and serving.
Notes
Ensure your eggs are at room temperature for the best emulsion. Using high-quality chocolate is the most important factor for flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340 kcal
- Sugar: 22g
- Sodium: 45mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 110mg
Keywords: Gluten free dessert recipes, Flourless Chocolate Cake, Gluten-Free Baking, Dark Chocolate Cake, Fudgy Dessert
