Flourless Chocolate Cake
Category: Desserts
Servings: 8
This flourless chocolate cake is the ultimate indulgence for chocolate lovers, offering a rich, velvety texture with a deep, intense cocoa flavor. Perfect for those who are gluten intolerant or simply looking for a decadent dessert, this cake is incredibly easy to prepare and requires just a few simple ingredients. The use of high-quality dark chocolate and cocoa powder creates a luscious, melt-in-your-mouth experience that is hard to resist.
Ingredients
| Ingredient | Quantity |
|---|---|
| Dark Chocolate (70% cocoa) | 340g |
| Granulated Sugar | 200g |
| Unsalted Butter | 170g |
| Unsweetened Cocoa Powder | 150g |
| Large Eggs | 3 |
| Vanilla Extract | 5g |
| Fine Salt | 3g |
| Powdered Sugar (for dusting) | To taste |
Instructions
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Melt the Chocolate: Begin by melting the dark chocolate. You can do this either in a microwave or using a double boiler method. Once the chocolate has completely melted, set it aside to cool slightly.
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Prepare the Butter and Sugar: In a stand mixer bowl, fitted with the whisk attachment, combine the softened butter and granulated sugar. Mix on medium speed until the mixture becomes creamy and smooth. If you don’t have a stand mixer, an electric hand mixer will work just as well.
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Incorporate the Eggs: With the mixer on low, add the eggs one at a time, making sure each egg is fully incorporated before adding the next. This step is crucial for a smooth batter. Be patient, as each egg will add volume to the mixture.
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Add the Vanilla and Salt: Stir in the vanilla extract and the salt. This will enhance the flavor profile of the cake, bringing out the richness of the chocolate.
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Combine the Dry Ingredients: In a separate bowl, sift together the unsweetened cocoa powder and a pinch of fine salt. Gradually fold these dry ingredients into the butter and egg mixture using a spatula. Be careful not to deflate the batter—gently mix until everything is well combined.
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Prepare the Pan: Grease a round cake pan (22-24 cm in diameter) with butter and line the bottom with parchment paper. This will ensure the cake doesn’t stick when baking and helps it release easily.
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Pour and Bake: Pour the prepared batter into the cake pan, smoothing the top with a spatula. Preheat your oven to 180°C (350°F) for conventional (static) ovens or 160°C (320°F) for fan-assisted ovens. Place the cake in the oven and bake for 30 to 35 minutes in a static oven, or 20 to 25 minutes in a fan-assisted oven. The cake is done when the top forms a slight crust and is firm to the touch.
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Cool the Cake: Once the cake has finished baking, remove it from the oven and allow it to cool in the pan for about 10 minutes. Then, gently turn the cake out onto a cooling rack to cool completely.
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Serving: Once cooled, dust the top of the cake with a generous amount of powdered sugar. You can serve the cake either with the crust side up or flip it onto a serving plate for a more elegant presentation.
Tips for Perfection
- Chocolate Quality: The flavor of your cake heavily depends on the quality of the dark chocolate used. Opt for a chocolate with at least 70% cocoa for a deep, rich taste.
- Serving Suggestions: Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence.
- Storage: Store any leftovers in an airtight container at room temperature for up to 3 days. This cake also freezes well for up to 3 months. Just be sure to wrap it tightly in plastic wrap and foil.
This flourless chocolate cake is sure to impress guests at any gathering, offering a deeply satisfying dessert that is as easy to prepare as it is delicious. Whether you’re serving it at a holiday dinner or enjoying a quiet evening at home, it’s the perfect treat for any occasion. Enjoy the rich, chocolatey goodness with every bite!
