Description
This Flourless Chocolate Cake is a rich, decadent dessert that combines the intense flavor of semisweet chocolate with a smooth, velvety texture. Made without any flour, it’s perfect for those seeking a gluten-free indulgence. The cake is topped with a luscious chocolate glaze that hardens to a shiny finish, making it an elegant choice for special occasions or a luxurious treat any time.
Ingredients
Cake
- 1 cup semisweet chocolate chips (you can also use milk chocolate or dark chocolate)
- 1/2 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1/4 teaspoon fine salt
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup Dutch-process cocoa powder (regular cocoa can be used but will be less rich)
Glaze
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Prepare the pan: Preheat the oven to 375°F. Lightly grease a metal 8-inch round cake pan. Cut a piece of parchment paper to fit the bottom, grease it as well, and place it in the pan to prevent sticking.
- Melt chocolate and butter: Combine the chocolate chips and butter in a microwave-safe bowl. Heat in short intervals, stirring intermittently until the butter is fully melted and the chocolate chips have softened, taking care not to burn the mixture. Transfer this melted chocolate mixture to a mixing bowl.
- Mix cake batter: Stir in the granulated sugar, salt, and vanilla extract into the chocolate mixture. Add the eggs one at a time, beating briefly after each to make the batter smooth. Sift in the Dutch-process cocoa powder and gently mix just until combined, ensuring not to overmix.
- Bake the cake: Pour the batter evenly into the prepared cake pan. Place in the oven and bake for 25 to 28 minutes. The top should form a thin crust and an instant-read thermometer inserted in the center should reach at least 200°F to ensure doneness.
- Cool slightly: Remove the cake from the oven and let it cool in the pan for about 5 minutes, allowing it to set a bit for easier removal.
- Unmold the cake: Run a table knife around the edges to loosen the cake and invert it onto a serving plate. Note that the top will now be on the bottom, which is expected. Let the cake cool completely to room temperature before glazing.
- Prepare the glaze: Place the remaining chocolate chips in a heatproof bowl. Heat the heavy cream just until small bubbles appear around the sides, but do not bring it to a full simmer. Pour the hot cream over the chocolate and stir briefly. Let the mixture sit for 5 minutes to soften the chocolate, then stir slowly at first, gradually increasing stirring speed until the glaze is smooth and fully melted. If needed, gently reheat to smooth out any lumps.
- Glaze the cake: Spoon the glaze over the cooled cake, spreading it to cover the top and allowing some to drip over the sides for an appealing finish. Let the glaze set for several hours at room temperature or in the refrigerator before serving to achieve a glossy, firm coating.
- Serve: Use a sharp knife to cut the cake into 12 servings. This rich dessert pairs beautifully with fresh raspberries, vanilla ice cream, or a dollop of whipped cream for added indulgence.
Notes
- For best flavor, use Dutch-process cocoa powder, but natural cocoa powder can be substituted with slight changes in taste and texture.
- Ensure the chocolate and butter mixture is smooth and lump-free before mixing with eggs to avoid a grainy texture.
- The cake is delicate; handle carefully when inverting from the pan.
- Allow the glaze to set completely before slicing to maintain clean edges.
- This cake is naturally gluten-free due to the absence of flour, but confirm all ingredients if serving those with celiac disease.
- Store any leftovers covered in the refrigerator for up to 3 days. Bring to room temperature before serving.
