Description
This Flourless Chocolate Cake is a rich, fudgy dessert perfect for chocolate lovers seeking a gluten-free option. Made without any flour, it relies on eggs, chocolate, and cocoa powder for structure and intense chocolate flavor. The cake is baked in a water bath to ensure a moist texture with a slightly cracked top. Served dusted with powdered sugar and fresh raspberries, it makes a decadent treat for any special occasion.
Ingredients
Scale
Chocolate Mixture
- 1/2 cup unsalted butter (cut into pieces)
- 6 ounces semi-sweet baking chocolate (finely chopped)
- 2/3 cup granulated sugar
- 2 teaspoons espresso powder
- 1 teaspoon vanilla extract
Dry Ingredients
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
Eggs
- 4 large eggs (at room temperature)
Toppings
- Powdered sugar (for dusting)
- Fresh raspberries (for topping)
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (177°C). Position one rack in the center and another on the bottom of the oven. Grease a 9-inch round cake pan, line it with parchment paper, and grease the parchment paper to prevent sticking.
- Melt Butter and Chocolate: Place the butter and chopped chocolate in a large heat-proof bowl. Melt together by microwaving in 20-second intervals, stirring after each until smooth, or use a double boiler. Allow the mixture to cool slightly for 2-3 minutes.
- Add Sugar, Espresso Powder, and Vanilla: Stir the granulated sugar, espresso powder, and vanilla extract into the melted chocolate mixture until smooth. Then whisk in the eggs one at a time, ensuring the batter is uniform and smooth.
- Combine Dry Ingredients: Sift in the unsweetened cocoa powder, salt, and baking powder. Gently stir until just combined, taking care not to overmix to preserve the cake’s texture.
- Transfer Batter to Pan: Pour the batter evenly into the prepared cake pan. Tap the pan lightly on the counter to release any air bubbles for an even bake.
- Prepare Water Bath: Place a large metal roasting pan or baking dish (avoid glass) on the bottom oven rack. Carefully pour boiling water into this pan until it reaches about 2 inches up the side to create a moist baking environment.
- Bake the Cake: Place the cake pan on the center rack above the water bath and close the oven door. Bake for 28-32 minutes, checking at 25 minutes to avoid overbaking. The cake is done when the edges are set and a toothpick inserted in the center comes out with moist crumbs or clean.
- Cool and Remove Cake: Take the cake out of the oven and allow it to cool in the pan on a cooling rack for 10 minutes. Gently loosen the edges with a thin knife and carefully invert the cake onto a serving plate. Fully cool before serving, as removing it when cold may be difficult.
- Serve: Dust the cake with powdered sugar and garnish with fresh raspberries before serving. Enjoy this decadent and fudgy flourless chocolate cake!
Notes
- Using room temperature eggs helps blend the batter smoothly.
- Do not overmix after adding cocoa powder to keep the cake tender.
- The water bath helps the cake bake evenly and maintain moisture.
- Check doneness at the earlier time point to avoid a dry texture.
- For a more intense chocolate flavor, use a high-quality semi-sweet chocolate.
- Serve with whipped cream or vanilla ice cream for extra indulgence.