Decadent Flourless Chocolate Cake Recipe Deserves a Standing Ovation (6 Ingredients) by Jan Mostrom

This flourless chocolate cake recipe is a wonderful and easy dessert to make, and comes together so easily in just one bowl. The rich chocolate cake has a beautiful crunchy top and the inside is chocolaty richness with a lot of moisture. This gluten-free recipe also uses chocolate chips instead of cutting a chocolate bar like many chocolate desserts, saving time but not sacrificing taste!

If you don’t have a springform pan don’t let that bother you. All you will need to do is line a round cake pan with aluminum foil and proceed from there. And if you end up placing the cake in the fridge or the freezer, just defrost and pop in the microwave to warm it up. Don’t you just love when simplicity meets an elegant dessert recipe worthy of any dinner party or as a special treat for you?

To make this gluten-free cake recipe all you need is six simple ingredients. Here is what to grab from your fridge and pantry: unsalted butter, chocolate chips, cocoa powder, granulated sugar, eggs and pure vanilla extract. Read about the health benefits of a gluten-free diet.

Serve this rich chocolate cake for dessert with a cup of coffee or milk, or as a sweet snack any time of the day. This amazing cake recipe deserves a standing ovation! 

Cuisine: American
Prep Time: 20 minutes
Cook Time: 40 to 50 minutes (ovens vary)
Total Time: 1 hour to 1 hour and 10 minutes
Servings: 10

Ingredients

• 3/4 cup unsalted butter, cut into slices, plus more for greasing the pan 
• 1 cup chocolate chips (bittersweet or semisweet)
• 1/2 cup natural cocoa powder
• 3/4 cup granulated sugar
• 4 eggs
• 1 teaspoon pure vanilla extract

Here's how to make it: 

1. Preheat oven to 350 degrees F. Grease an 8-inch springform pan well. (If you don’t have a springform just line a round cake pan with foil and grease the foil. After baking and cooling just lift the foil out of the pan to remove the cake.)
2. Add a few inches of tap water to a saucepan and place it on the stove on medium heat. Put a large bowl on top of the saucepan and place the chocolate in it. When the chocolate chips are soft, use a spoon to stir until smooth.
   
3. Turn off the stove and add the butter slices and stir until the butter is completely meted and incorporated into the chocolate.
   
4. Add cocoa powder and stir to blend in completely. Take the bowl off the saucepan.
   
5. Blend in the sugar and vanilla.
   
6. Add the eggs, one at a time, mixing well after each one.
   
7. Pour batter into the greased pan.
   
8. Place in the oven and bake for 40 to 50 minutes, or until a toothpick inserted 2 inches from the edge (not in the middle) comes out with a few crumbs on the toothpick. Place the cooked cake on a cooling rack and let sit until pan can be touched without burning your hand. Release the side of the springform and transfer cake to a plate.
   
9. Serve warm or at room temperature with whipped cream or ice cream, if desired. Cake will keep at room temperature for three days, in the refrigerator for a week or cut slices and freeze for up to a month.
   

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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