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Easy, Fudgy Flourless Chocolate Cake (Naturally Gluten-Free)

A decadent slice of flourless chocolate cake, dense and dark, dusted generously with powdered sugar on a white plate.
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You need this recipe for the best flourless chocolate cake! It is rich, fudgy, and naturally gluten-free. This simple, one-bowl dessert is perfect for special occasions or when you crave an elegant chocolate dessert.

Ingredients

Scale
  • 8 ounces high-quality bittersweet chocolate (60-70% cacao), chopped
  • 1/2 cup (1 stick) unsalted butter, cut into pieces
  • 3 large eggs, separated
  • 1/2 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
  2. Melt the chopped chocolate and butter together in a heatproof bowl set over a saucepan of simmering water (a double boiler), stirring until smooth. Alternatively, melt in the microwave in 30-second intervals, stirring between each. Remove from heat and let cool slightly.
  3. In a large bowl, whisk the egg yolks and granulated sugar together until the mixture is pale and thick. Whisk in the cocoa powder, vanilla extract, and salt until just combined.
  4. Gently fold the slightly cooled chocolate mixture into the egg yolk mixture until fully incorporated.
  5. In a separate, clean bowl, beat the egg whites with an electric mixer until stiff peaks form.
  6. Carefully fold one-third of the beaten egg whites into the chocolate batter to lighten it. Then, gently fold in the remaining egg whites until no white streaks remain. Do not overmix.
  7. Pour the batter into your prepared cake pan.
  8. Bake for 25 to 30 minutes. The edges should look set, but the center will still look slightly soft. This cake will sink as it cools, creating that classic, dense texture.
  9. Let the cake cool completely in the pan on a wire rack. The cake will deflate significantly; this is normal for a flourless chocolate cake.
  10. Once cool, carefully run a knife around the edge and invert the cake onto a serving plate. Dust with powdered sugar or top with chocolate ganache before serving.

Notes

  • For a decadent chocolate ganache topping, warm 1/2 cup heavy cream and pour it over 4 ounces of chopped chocolate. Let sit for 5 minutes, then whisk until smooth. Let it cool slightly before pouring over the cake.
  • This rich fudgy dessert is excellent served with fresh raspberries or a dollop of whipped cream.
  • You can make this cake a day ahead. Store it covered at room temperature or chill it. It tastes great slightly warmed.

Nutrition

Find it online: https://kitchenuser.net/flourless-chocolate-cake-easy-fudgy-recipe/