Decadent Flourless Dark Chocolate Cake Recipe Is Just Wow (7 Ingredients) by 30Seconds Food
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Flourless chocolate cakes are rich and have an intense chocolate flavor. These easy chocolate cakes are also gluten-free, which is a bonus for those on a gluten-free diet! This decadent flourless dark chocolate cake recipe is smaller than many recipes because it uses a 6-inch round cake pan, which is perfect when you don't have a lot of people to feed (or no discipline around sweets!).
To make this flourless chocolate cake recipe you will need to grab the following ingredients from your fridge and pantry: unsalted butter, dark chocolate (check out the health benefits of dark chocolate), vanilla extract, salt, eggs, granulated sugar, cocoa powder (read about the health benefits of cocoa powder) and optional espresso powder. While the espresso powder is optional, if you have it, use it! Espresso powder helps intensify the chocolate flavor of the cake.
Serve slices of this dense chocolate cake for dessert after dinner with a cup of coffee or as a sweet, energizing snack during the day. Make the cake even more decadent by adding whipped cream and fresh fruit like raspberries, strawberries or blueberries.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6
Ingredients
- 1/2 cup unsalted butter
- 6 ounces dark chocolate, chopped
- 1 teaspoon espresso powder (optional)
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 3 large eggs, at room temperature
- 1/2 cup granulated sugar
- 1/4 cup cocoa powder (dutch-processed cocoa powder preferred)
Here's how to make it:
- Grease and then line a 6-inch round cake pan with parchment paper. Set aside.
- Put the butter and chocolate into a saucepot over low heat. Stir until chocolate melts and the mixture is smooth. Add the espresso powder, if using, vanilla and salt. Stir and remove from the heat.
- Whisk the eggs with an electric mixer or stand mixer until they turn pale yellow. Add the sugar slowly as you continue to whisk the eggs. Whisk until the mixture has doubled in size, about 5 minutes. You want a frothy texture, not meringue.
- Fold in half of the chocolate mixture. Gently fold in the remaining chocolate along with the cocoa powder. Stir until just combined.
- Pour the batter into the prepared pan. Bake in a preheated 350-degree F oven for about 30 to 35 minutes, or until the cake looks slightly crusty on the like (like a brownie) and no longer jiggles.
- Remove the cake and let it cool in the pan for 10 minutes before carefully removing it to a wire rack to cool completely.
- Dust with powdered sugar or cocoa powder, if desired. Serve. Store the cake in an airtight container to keep it fresh.
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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