Description
This flourless dark chocolate cake is rich, fudgy, and intensely chocolatey with a delicate crackly top and silky interior. Perfect for any occasion and naturally gluten-free, it’s a crowd-pleaser that’s incredibly easy to make.
Ingredients
Scale
- 200 grams dark chocolate (7 oz), finely chopped
- 150 grams unsalted butter (10.5 tablespoons)
- 150 grams granulated sugar (3/4 cup)
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat oven to 175°C (350°F). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
- Melt chocolate and butter in a double boiler or microwave-safe bowl. Stir until smooth and let cool slightly.
- In a large bowl, whisk eggs, sugar, vanilla, and salt until pale and frothy, about 5 minutes.
- Gently fold the chocolate mixture into the egg mixture until well combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25 to 30 minutes, until the edges are set and the center is slightly wobbly.
- Cool in the pan for 10 minutes, then release the springform ring. Let the cake cool completely before serving.
Notes
- Use high-quality chocolate with at least 70% cocoa for best results.
- Let the cake cool fully to achieve clean slices.
- Serve with whipped cream or berries for added flavor and contrast.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18g
- Sodium: 60mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 95mg