Description
A rich and decadent flourless chocolate cake that is perfect for any chocolate lover. This dense and fudgy cake uses premium chocolate and cocoa powder, with the option to top it with a silky chocolate ganache and homemade whipped cream. It requires no flour, making it naturally gluten free and ideal for special occasions or an indulgent dessert.
Ingredients
Scale
Chocolate Base
- 12 Tablespoons (170 g) unsalted butter
- 6 oz coarsely chopped premium chocolate bar (60% Ghirardelli recommended)
- 1 teaspoon instant coffee (optional)
- 1 teaspoon vanilla extract
Egg Mixture
- 4 large eggs (room temperature)
- 1 cup sugar
- ¼ teaspoon salt
Dry Ingredients
- ½ cup (50 g) unsweetened cocoa powder
Optional Toppings
- 1 batch chocolate ganache
- Homemade whipped cream
Instructions
- Preheat and Prepare Pan: Preheat oven to 325F (160C) and line the bottom of an 8-inch springform pan with parchment paper to ensure easy removal of the cake.
- Melt Chocolate and Butter: Combine the butter and coarsely chopped chocolate in a medium-sized heatproof bowl. Microwave in 15 second intervals, stirring well between each until the mixture is completely melted and smooth. Stir in the instant coffee and vanilla extract, then set it aside to cool slightly.
- Beat Eggs and Sugar: In a separate large bowl or the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, sugar, and salt. Beat on high speed until the mixture doubles in volume, about 5 minutes with a hand mixer or 1-2 minutes with a stand mixer, to incorporate air and create a light batter.
- Combine Chocolate and Egg Mixtures: With the mixer on low speed, slowly drizzle the melted chocolate mixture into the beaten egg mixture. After all the chocolate is added, increase the mixer speed and beat until fully combined and smooth.
- Fold in Cocoa Powder: Sift the unsweetened cocoa powder over the batter. Using a spatula, gently fold the cocoa powder into the batter until completely incorporated, careful not to deflate the mixture.
- Bake the Cake: Pour the batter into the prepared springform pan. Bake in the preheated oven for 35 minutes. The edges should be set and look baked, while the center may still appear slightly jiggly.
- Cool and Chill: Allow the cake to cool completely at room temperature. Then transfer it to the refrigerator to chill for 6 hours to fully set the texture and enhance flavor.
- Add Optional Toppings and Serve: Before serving, optionally top the cake with chocolate ganache that has cooled for at least 15 minutes after preparation. Slice the cake by running a knife under very hot water, drying it, and using the warm blade to cut clean slices. Serve with homemade whipped cream and berries if desired.
Notes
- Use room temperature eggs for better volume when beating.
- Instant coffee is optional but enhances the chocolate flavor beautifully.
- To make slicing easier and cleaner, dip your knife blade in hot water and dry it before each cut.
- You can prepare the cake a day in advance; chilling overnight improves the texture.
- For a dairy-free option, substitute butter with vegan butter and use a dairy-free chocolate bar.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 90 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 110 mg
