Flourless Chocolate Cake
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Flourless Chocolate Cake
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Ultra dense, moist, and fudgy, this Flourless Chocolate Cake is a decadent yet surprisingly easy dessert. Top with powdered sugar and fresh raspberries for a showstopping, gluten-free dessert that every chocolate lover will adore.
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Ingredients
- 1/2 cup unsalted butter cut into pieces
- 6 ounces semi-sweet baking chocolate finely chopped
- 2/3 cup granulated sugar
- 2 teaspoons espresso powder
- 1 teaspoon vanilla extract
- 4 large eggs at room temperature
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- powdered sugar for dusting
- fresh raspberries for topping
Instructions
- Preheat your oven to 350°F (177°C). Place a rack in the center of the oven and another on the bottom. Grease a 9-inch round cake pan, line it with parchment paper, grease the parchment paper as well.
- Place the butter and chopped chocolate into a large heat-proof bowl. Melt them together by microwaving in 20-second increments, stirring after each until smooth. Alternatively, you can use a double boiler. Once melted, set aside to cool slightly for 2-3 minutes.
- Add the sugar, espresso powder, and vanilla extract to the melted chocolate mixture, whisking until smooth. Whisk in the eggs one at a time, until the mixture is smooth throughout.
- Sift in the cocoa powder, salt, and baking powder, stirring until just combined. Avoid overmixing.
- Pour the batter into the prepared cake pan and spread it evenly. Tap the pan lightly on the counter to remove air bubbles.
- Set a large metal roasting pan or baking dish (not glass) on the bottom oven rack. Carefully pour in boiling water so it reaches about 2 inches up the side of the pan. Quickly place the cake pan on the center rack and shut the oven door.
- Bake for 28-32 minutes, or until the edges are set and a toothpick inserted in the center comes out with moist crumbs or clean. Check at the 25-minute mark to avoid overbaking. A slight rise and cracking around the edges are normal and will flatten as it cools.
- Remove the cake from the oven and cool in the pan on a cooling rack for 10 minutes. Gently run a thin knife around the edges to help loosen the cake. Carefully invert it onto a serving plate. If it cools completely in the pan, it may be difficult to remove. Allow the cake to cool completely.
- Before serving, dust the top with powdered sugar and fresh raspberries. Enjoy!
Notes
- Store in an airtight container in the refrigerator for up to 5 days.
Nutrition Information
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Calories
221kcal
(11%)
Carbohydrates
20g
(7%)
Protein
3g
(6%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.3g
Cholesterol
76mg
(25%)
Sodium
73mg
(3%)
Potassium
163mg
(5%)
Fiber
2g
(8%)
Sugar
16g
(32%)
Vitamin A
323IU
(6%)
Calcium
30mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 221 kcal
% Daily Value*
| Calories | 221kcal | 11% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 76mg | 25% |
| Sodium | 73mg | 3% |
| Potassium | 163mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
| Vitamin A | 323IU | 6% |
| Calcium | 30mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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