Description
This Flourless Chocolate Cake is a rich, dense, and indulgent dessert made without any flour, making it naturally gluten-free. It’s perfect for special occasions or when you just need a serious chocolate fix. Topped with a silky ganache and fresh raspberries, it’s a showstopper that’s easy to make with just a few ingredients.
Ingredients
- 8 oz (225g) high-quality dark chocolate (60-70% cacao), chopped
- 1/2 cup (115g) unsalted butter
- 3/4 cup (150g) granulated sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 3 large eggs, at room temperature
- 1/2 cup (120ml) heavy cream (for ganache)
- 4 oz (115g) dark chocolate (for ganache)
- Fresh raspberries and whipped cream for topping (optional)
Instructions
- Preheat oven to 375°F (190°C). Line the bottom of an 8-inch round cake pan with parchment paper and grease the sides.
- Melt the chopped chocolate and butter together in a heatproof bowl over a double boiler or in the microwave, stirring until smooth. Let cool slightly.
- In a separate bowl, whisk the eggs and sugar until pale and slightly thickened.
- Slowly whisk the chocolate mixture into the egg mixture. Add vanilla extract and salt, mixing until smooth.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 20-25 minutes, until the edges are set and the center is slightly soft.
- Let the cake cool in the pan for 10 minutes, then invert onto a plate to cool completely.
- For the ganache: Heat heavy cream until just simmering, then pour over chopped chocolate. Let sit for 1 minute, then stir until smooth.
- Pour ganache over the cooled cake and let it set slightly.
- Top with fresh raspberries and whipped cream if desired. Slice and serve.
- Prep Time: 15 minutes
- Cook Time: 25 minutes