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Flourless Chocolate Cake

A rich and fudgy dessert made with bittersweet chocolate, butter, and eggs, perfect for chocolate lovers and gluten-free baking.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 ounces bittersweet chocolate
  • 1/2 cup unsalted butter (or ghee for Halal)
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3 large eggs Ensure they are at room temperature.
  • 1/2 cup cocoa powder

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a microwave-safe bowl, combine the bittersweet chocolate and butter. Microwave in 30-second bursts, stirring in between until completely melted and smooth.
  3. In a separate bowl, whisk together the sugar, vanilla extract, and eggs until well-blended.
  4. Pour the melted chocolate mixture into the sugar and egg mixture. Stir until combined, then sift in the cocoa powder and salt. Mix gently until you have a smooth batter.
  5. Grease an 8-inch round cake pan with butter or ghee, and line the bottom with parchment paper.
  6. Pour the batter into the prepared pan and bake in the preheated oven for about 25 minutes, until the center is set but still slightly gooey.
  7. Allow the cake to cool in the pan on a wire rack for 10 minutes, then turn it out onto a serving plate and let it cool completely.

Notes

For dairy-free, replace butter with coconut oil or vegan butter. Consider different types of chocolate for varied flavors. Always ensure ingredients are at room temperature and avoid over-mixing the batter.