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This rich and velvety flourless chocolate cake delivers intense chocolate flavor with every bite. Perfect for special occasions or whenever you crave something truly decadent, this gluten-free dessert proves that sometimes simplicity creates the most extraordinary results.
I first made this cake for a dinner party where several guests had gluten sensitivities, and it was such a hit that it became my signature dessert. The look of pure joy when someone takes their first bite makes me smile every single time.
Ingredients
- Semisweet chocolate chips or chopped chocolate: The foundation of our cake providing deep chocolate flavor. Choose high quality chocolate around 60% cacao for best results.
- Unsalted butter: Creates a rich, moist texture. Room temperature butter incorporates more easily.
- Granulated sugar: Balances the chocolate intensity. You can reduce slightly if using sweeter chocolate.
- Salt: Just a pinch enhances all the flavors and balances sweetness.
- Vanilla extract: Adds warmth and depth. Pure vanilla extract makes a noticeable difference.
- Large eggs: Provide structure and richness since we have no flour. Room temperature eggs incorporate better.
- Dutch process cocoa powder: Darker and smoother than natural cocoa for that intense color and flavor. Sift it to avoid lumps.
- Heavy cream: Creates silky ganache. Full fat cream ensures proper setting.
Step-by-Step Instructions
- Prepare the pan:
- Thoroughly grease an 8inch round cake pan with nonstick spray. Line the bottom with parchment paper cut to fit precisely, then spray the parchment too. This double insurance guarantees your cake will release perfectly after baking.
- Melt chocolate and butter:
- Combine chocolate and butter in a large microwave safe bowl and heat for about one minute until butter melts and chocolate softens. Stir gently until completely smooth and glossy. The mixture should feel warm but not hot to touch. If needed, reheat in 10second intervals, stirring between each.
- Add flavor elements:
- Stir in sugar, salt, and vanilla extract until fully incorporated. The sugar will not completely dissolve at this stage, which is fine. The mixture will look slightly grainy but should be uniform in color.
- Incorporate eggs:
- Add the slightly beaten eggs and stir until the mixture becomes smooth and shiny. The transformation is remarkable as the batter becomes more fluid and develops a beautiful sheen. Ensure no streaks of egg remain.
- Finish the batter:
- Gently fold in the cocoa powder just until combined. The batter will become thicker and intensely dark. Stop mixing as soon as the cocoa is incorporated to avoid developing too much gluten which could make the cake tough.
- Bake to perfection:
- Pour the batter into your prepared pan and bake for precisely 25 minutes. The cake has a unique texture when done with a thin crust on top but still intensely moist inside. An instant read thermometer should register 200°F when inserted in the center.
- Cool and flip:
- Allow the cake to cool on a wire rack for exactly 10 minutes before loosening the edges with a butter knife. Carefully invert onto your serving plate. The bottom becomes the top, creating a perfectly flat serving surface.
- Make the ganache:
- Heat cream until very hot but not boiling, then pour over chocolate chips in a bowl. Let sit for 30 seconds, then stir gently until completely smooth and glossy. The ganache should coat the back of a spoon but still be pourable.
- Glaze the cake:
- Pour the ganache over the completely cooled cake, using an offset spatula to guide it to the edges, allowing some to artfully drip down the sides. The ganache will set as it cools, creating a stunning mirror like finish.
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This cake reminds me of the first time I baked for my husband. I was so nervous about impressing him that I dropped the first cake on the floor. This recipe saved the evening because it came together so quickly I had time to make a second one before he arrived.
Storing Your Flourless Chocolate Cake
This cake actually improves with time, developing deeper flavor after a day in the refrigerator. Store it covered for up to 5 days. If refrigerated, bring slices to room temperature before serving for the best texture and flavor experience. The cold dulls the chocolate notes that shine when the cake is at room temperature.
Perfect Pairings
The intensity of this chocolate cake pairs beautifully with contrasting accompaniments. Fresh raspberries or strawberries cut through the richness with bright acidity. A dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream creates a temperature and texture contrast that enhances the experience. For an adult version, serve with a small glass of port or cherry liqueur.
Troubleshooting Tips
If your cake develops cracks on top, this is completely normal and will be covered by the ganache. If the center seems too wet after cooling, you likely removed it from the oven too soon. This cake is meant to be fudgy, but should hold its shape when sliced. If your ganache seems too thick to pour, add 1 teaspoon of warm cream and stir until it reaches the right consistency.
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Frequently Asked Questions
- → Can I use a different pan size?
Yes, but the baking time may need to be adjusted. For smaller pans, check for doneness sooner, and larger pans may require more time.
- → How should I store the cake?
Store the cake in an airtight container in the refrigerator for up to five days. Let it come to room temperature before serving for the best texture.
- → Can I substitute the chocolate ganache?
Yes, you can replace the ganache with powdered sugar, a dusting of cocoa, or a drizzle of caramel or fruit syrup.
- → Is this cake suitable for gluten-free diets?
Yes, this cake is naturally gluten-free as it contains no flour. Ensure your chocolate and cocoa powder are certified gluten-free if needed.
- → Can I freeze the cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and foil before freezing. Thaw in the refrigerator overnight before serving.