Flourless Chocolate Cake
by: claire cary
This is the best flourless chocolate cake recipe! It's made in one bowl, super fudgy and delicious topped with fresh berries. It's naturally gluten free and so easy to make.
Ingredients
- ½ cup unsalted butter
- 6 ounces semi sweet chocolate chips
- 3 eggs
- ⅔ cup white sugar
- 1 tablespoon vanilla extract
- ½ cup cocoa powder
- ¼ teaspoon salt
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Grease and line an 8 inch round baking pan. Be sure to grease the sides really well. I like to use these parchment rounds to make things easier!
- Weigh 6 ounces of your chocolate chips and add to a mixing bowl.
- Add in the butter and melt in 25 second increments in the microwave, stirring between each, until fully melted.
- Add in the eggs, vanilla and sugar.
- Whisk well to combine.
- Add in the cocoa powder and salt and mix until smooth.
- Transfer to your prepared pan.
- Bake for 25-32 minutes or until a toothpick comes out clean, 27 minutes is usually perfect in my oven but all ovens are different.
- Let cool in the pan for 15 minutes, then carefully flip onto a wire rack. The top of the cake is now the bottom.
- Let cool completely.
- Serve with fresh berries and powdered sugar! I added a bit of cocoa powder to some whipped cream and used that as a frosting, but it is plenty delicious without any!
Notes
Sub the butter for dairy free butter (I like Earth Balance) for a dairy free version!
If you only have a 9 inch pan, that will work, but decrease the bake time by 5-10 minutes and keep in mind the cake will be thinner.
Serving: 1slice / Calories: 298kcal / Carbohydrates: 31g / Protein: 5g / Fat: 18g / Saturated Fat: 10g / Fiber: 4g / Sugar: 21g
