Flourless Chocolate Cake
User Reviews
5
Flourless Chocolate Cake
Description
The cake starts by melting butter with semi-sweet chocolate chips, then blending in sugar, vanilla, eggs, and cocoa powder to build a smooth, rich batter. Baked in an 8-inch pan, it develops a delicate crust while remaining fudgy inside. The absence of flour means it relies on eggs for structure, resulting in a dense but tender crumb.
The glaze combines butter and chocolate chips melted together to produce a glossy, velvety coating. It is spread over the cooled cake to create an attractive and flavorful topping that gradually sets. The cake can be served as-is or with fresh tart raspberries for a complementary contrast.
Tips include storing the cake in an airtight container at room temperature or refrigerated, freezing the cake after the glaze has set for longer storage, and adjusting the glaze setting time by chilling if needed. Checking for gluten in ingredients ensures it remains safe for gluten-free diets.
Ingredients
- ½ cup butter salted
- 1 cup semi-sweet chocolate chips high quality
- ¾ cup sugar
- 1 teaspoon vanilla extract
- 3 large egg
- ½ cup unsweetened cocoa powder
Glaze
- 3 tablespoons butter
- ⅔ cup semi-sweet chocolate chips high quality
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 for 25 minutes or until 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 it sit for several hours till the chocolate sets.
- Serve the cake as is, or with fresh berries, whipped cream, or ice cream.
Notes
- Store the cake in an airtight container at room temperature for up to 2 days or refrigerate it for extended freshness.
- Freeze the cake after the glaze sets by wrapping it well; it keeps for up to 3 months in the freezer.
- The chocolate glaze may take 2-4 hours to set at room temperature; refrigeration speeds this process.
- Adding tart raspberries on top complements the cake's richness with a bright contrast.
- Verify that all ingredients are gluten-free if serving to those with gluten intolerance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 379 kcal
% Daily Value*
| Calories | 379kcal | 19% |
| Carbohydrates | 33g | 11% |
| Protein | 4g | 8% |
| Fat | 26g | 40% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 98mg | 33% |
| Sodium | 139mg | 6% |
| Potassium | 259mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 26g | 52% |
| Vitamin A | 495IU | 10% |
| Calcium | 37mg | 4% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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