Description
This is the BEST Flourless Chocolate Cake recipe! It’s rich, decadent, chocolatey, and perfectly gooey while being completely gluten free. This is such an easy cake to make and it’s perfect for Valentine’s Day, date nights, family gatherings, or any time you need a sweet treat!
Ingredients
Scale
- 1 cup semi-sweet chocolate chips
- 1/2 cup unsalted butter, diced
- 3/4 cup granulated sugar
- 1 1/2 teaspoons espresso powder
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 3 large eggs
- 1/2 cup Dutch Process cocoa powder
- berries, for serving
- powdered sugar, for serving
- whipped cream, for serving
Instructions
- Preheat the oven to 375. Lightly spray an 8-inch round cake pan with non-stick or oil spray and then line the pan with a parchment round.
- Heat a small saucepan over low to medium-low heat and then add the chocolate chips and diced butter. Stir until the chocolate chips and butter are melted and completely smooth. Transfer the melted chocolate to a mixing bowl.
- Next, add the sugar, espresso powder, salt, vanilla extra, and eggs to the chocolate. Whisk until well combined and smooth.
- Next, add the cocoa powder and mix until just combined, being careful not to over mix.
- Bake the cake at 375 for 25 minutes. Use an instant read thermometer to check the temperature of the cake. It should read 200 degrees when inserted into the center of the cake.
- Remove the cake from the oven and let cool in the pan on a wire rack for 10 minutes. After it’s cooled, use a butter knife or an offset spatula to loosen the edges of the cake from the pan.
- Flip the cake out onto a serving dish so that the top of the cake will now be the bottom. Discard the parchment round from the cake. Let the cake cool completely.
- Before serving, dust the cake with a bit of powdered sugar. Slice the cake with a sharp knife and serve with homemade whipped cream and fresh berries.
