What makes this cake flourless?

The cake relies on eggs and melted dark chocolate for structure instead of flour, yielding a fudgy, dense texture.

How can I enhance the chocolate flavor?

Adding a teaspoon of instant espresso powder to the melted chocolate mixture deepens the chocolate taste and adds a mocha twist.

Serve slices with a dusting of cocoa powder or powdered sugar, and add fresh berries or whipped cream for contrast and freshness.

Bake until the edges are set but the center remains slightly wobbly; this prevents dryness and ensures moistness.

Store leftovers covered at room temperature for up to two days or refrigerate for up to five days to maintain moistness.

A rich, velvety chocolate cake with an intense flavor and fudgy texture, perfect for chocolate lovers and naturally gluten-free.

This cake has been a favorite in my family for years and impresses every guest who tries it.

Chocolate & Butter: 225 g (8 oz) high-quality dark chocolate (70% cocoa), chopped 115 g (1/2 cup) unsalted butter, cut into pieces
Sugar & Eggs: 150 g (3/4 cup) granulated sugar 4 large eggs, at room temperature
Flavorings: 1 tsp pure vanilla extract 1/4 tsp fine sea salt
Optional Garnish: Cocoa powder or powdered sugar, for dusting Fresh berries, for serving Whipped cream, for serving

Preheat oven:: Preheat oven to 175°C (350°F). Grease a 20 cm (8-inch) round cake pan and line the bottom with parchment paper.
Melt chocolate and butter:: Melt the dark chocolate and butter together in a heatproof bowl set over a pot of simmering water, stirring until smooth. Remove from heat and let cool slightly.
Whisk sugar and eggs:: Whisk in the sugar, then add the eggs one at a time, whisking well after each addition.
Add flavorings:: Stir in the vanilla extract and salt until fully incorporated.
Prepare batter:: Pour the batter into the prepared pan and smooth the top with a spatula.
Bake cake:: Bake for 25 to 30 minutes or until the edges are set but the center is just slightly wobbly.
Cool and invert:: Allow the cake to cool in the pan for 10 minutes, then run a knife around the edge and invert onto a serving plate. Peel off the parchment paper.
Garnish and serve:: Dust with cocoa powder or powdered sugar before serving, and garnish with fresh berries or whipped cream if desired.

Sharing this cake at family gatherings always brings smiles and requests for the recipe.

20 cm (8-inch) round cake pan Heatproof mixing bowl Saucepan Whisk Spatula Parchment paper

Contains eggs and dairy (butter). Check chocolate for traces of nuts, soy, or gluten if sensitive.

Per serving: 310 calories, 20 g total fat, 28 g carbohydrates, 5 g protein.

This flourless chocolate cake is an indulgent treat that suits any occasion and delights all chocolate fans.

→ What makes this cake flourless?: The cake relies on eggs and melted dark chocolate for structure instead of flour, yielding a fudgy, dense texture.
→ How can I enhance the chocolate flavor?: Adding a teaspoon of instant espresso powder to the melted chocolate mixture deepens the chocolate taste and adds a mocha twist.
→ What is the best way to serve this cake?: Serve slices with a dusting of cocoa powder or powdered sugar, and add fresh berries or whipped cream for contrast and freshness.
→ How do I avoid overbaking?: Bake until the edges are set but the center remains slightly wobbly; this prevents dryness and ensures moistness.
→ Can I store leftovers, and how?: Store leftovers covered at room temperature for up to two days or refrigerate for up to five days to maintain moistness.