Flourless Chocolate Cake Recipe
This simple, smooth, and fudgy flourless chocolate cake recipe is sure to get rave reviews. It's decadent and perfect for every occasion!
Servings: 10
Ingredients
- ½ cup salted butter
- 1 cup high quality semi sweet chocolate chips
- ¾ cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup unsweetened cocoa
Glaze
- 3 tablespoons butter
- ⅔ cup high quality semi sweet chocolate chips
Instructions
- Line a round 8-inch cake pan with parchment paper and spray with non-stick spray. Set aside. Preheat the oven to 375°F.
- Melt butter in a large glass microwave-safe bowl in the microwave. Add chocolate chips and let sit for 3-4 minutes. Stir until chips melt, adding additional cooking time if needed. Let cool for 5 minutes.
- Whisk sugar and vanilla into the melted chocolate mixture. Add eggs and whisk till well blended. Stir in cocoa powder.
- Pour batter into prepared pan and spread evenly with a rubber spatula. Bake at 375°F for 25 minutes or till a toothpick comes out clean.
- Let the cake cool in the pan for about 10 minutes, then invert it onto a wire rack. Immediately flip right-side up onto another cooling rack. Cool completely.
Glaze
- Combine butter and chocolate chips in a glass heatproof bowl. Microwave for 1-3 minutes or till melted, stirring every 30 seconds.
- Spread glaze over the cake. Let sit for several hours till chocolate sets.
- Serve the cake as is, or with fresh berries, whipped cream, or ice cream.
Video
Notes
STORE. Flourless chocolate cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for longer. Store berries in a separate container.
FREEZE. Wrap the cake tightly in plastic wrap then again in foil. Freeze for up to 3 months.
Recipe inspired by King Arthur Flour.
Nutrition
Calories: 379kcal | Carbohydrates: 33g | Protein: 4g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 98mg | Sodium: 139mg | Potassium: 259mg | Fiber: 3g | Sugar: 26g | Vitamin A: 495IU | Calcium: 37mg | Iron: 2.8mg