4 (1 ounce) squares semisweet chocolate, chopped
½ cup butter
¾ cup white sugar
½ cup cocoa powder
3 large eggs, beaten
1 teaspoon vanilla extract
Step 1 Preheat oven to 300 degrees F (150 degrees C). Grease an 8-inch round cake pan, and dust with cocoa powder.
Step 2 In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into prepared pan.
Step 3 Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely, 45 minutes to 1 hour.
Perfect for chocolate lovers and people who can't have gluten! Great for entertaining, deceptively easy to make. I flour the pan using cocoa powder so it won't leave white marks on the cake and keeps it totally gluten free. Serve warm — either topped with whipped cream or dusted with powdered sugar — alongside a scoop of ice cream. For a chocolate ganache topping, see footnotes!
This flourless chocolate cake recipe is perfect for the chocolate lovers in your life. Not only is it easy to make–requiring just one bowl and microwave-friendly prep–but it’s also filled with irresistibly rich and fudgy flavor.
Prep Time: 10 mins
Cook Time: 35 mins
Additional Time: 55 mins
Total Time: 1 hrs 40 mins
Servings: 8
Yield: 1 8-inch single layer cake
Cook's Note:
Slices can be reheated for 20 to 30 seconds in the microwave before serving.
Notes:
We melted the chocolate-butter mixture in the microwave by cooking in 30-second intervals until completely melted, stirring in between each interval.
We also topped the cake with a simple chocolate ganache. To make the ganache, microwave 1/2 cup heavy cream and 1 cup semisweet chocolate chips (or an 8-ounce semisweet chocolate bar, chopped) in 30-second increments until uniformly melted, stirring in between each interval. Pour ganache over the cooled cake and sprinkle with flaky sea salt.
Nutrition Facts (per serving)
285 Calories
19g Fat
30g Carbs
5g Protein