Save to Pinterest A rich, velvety chocolate cake with an intense flavor and fudgy texture, perfect for chocolate lovers and naturally gluten-free.
I first baked this cake for a family gathering and everyone was amazed by its intense flavor and moist texture.
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 & 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.
- Add Sugar & 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 to 30 minutes or until the edges are set but the center is just slightly wobbly.
- Cool Cake:
- 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 & Serve:
- Dust with cocoa powder or powdered sugar before serving and garnish with fresh berries or whipped cream if desired.
Save to Pinterest My family enjoys this cake most during celebrations where everyone shares stories and laughter over dessert.
Notes
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, 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 the perfect indulgence for any gluten-free dessert lover.
Questions & Answers About This Recipe
- → What gives the cake its fudgy texture?
The absence of flour combined with a high ratio of dark chocolate and butter creates a dense, fudgy texture.
- → Can I add flavor variations to this chocolate cake?
Yes, adding ingredients like instant espresso powder can introduce mocha notes, enhancing the cake’s depth.
- → How do I prevent the cake from drying out?
Ensure not to overbake; remove when edges are set but the center remains slightly wobbly for best moistness.
- → What are good garnishes to serve with this cake?
Dusting with cocoa powder or powdered sugar, and adding fresh berries or whipped cream complement the rich flavors well.
- → Is this dessert suitable for gluten-sensitive diets?
Yes, this cake contains no flour, making it naturally gluten-free, though check chocolate labels for possible traces.