Flourless Chocolate Cake Recipe
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Flourless Chocolate Cake Recipe
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This simple, smooth, and fudgy flourless chocolate cake recipe is sure to get rave reviews. It's decadent and perfect for every occasion!
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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.
Equipments used:
Notes
- Recipe Tips.
- Store in an airtight container at room temperature for up to 2 days or refrigerated for longer. Store berries in a separate container.
- Freeze. If the cake has glaze, you will need to freeze it for a few hours before wrapping with with plastic and foil. Once wrapped, keep it in the freezer for up to 3 months. Remove wrappings before you thaw.
- I love topping with tart raspberries because they pair so well with this decadent dessert.
- Depending on the temperature and humidity of the room, the chocolate topping can take anywhere from 2-4 hours to set. To help it set faster, you can chill it in the refrigerator.
- This cake can be served as a gluten-free dessert; just be sure to check the labels of the other ingredients to make sure there is no hidden gluten.
Nutrition Information
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Calories
379kcal
(19%)
Carbohydrates
33g
(11%)
Protein
4g
(8%)
Fat
26g
(40%)
Saturated Fat
15g
(75%)
Cholesterol
98mg
(33%)
Sodium
139mg
(6%)
Potassium
259mg
(7%)
Fiber
3g
(12%)
Sugar
26g
(52%)
Vitamin A
495IU
(10%)
Calcium
37mg
(4%)
Iron
2.8mg
(16%)
Nutrition 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.
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