Indulge in a rich and decadent Flourless Chocolate Cake that is fudgy and gluten-free, perfect for chocolate lovers.

Scale

8 oz (225 g) bittersweet or semi-sweet chocolate

chopped

1 cup (225 g) unsalted butter

cut into cubes

1 cup (200 g) granulated sugar

½ teaspoon salt

1 teaspoon pure vanilla extract

4 large eggs

room temperature

½ cup (50 g) unsweetened cocoa powder

sifted

Powdered sugar for dusting

Fresh berries (strawberries

raspberries

blueberries)

Whipped cream or vanilla ice cream

Chocolate ganache (½ cup heavy cream + 4 oz chocolate)

Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
In a saucepan, melt the chopped chocolate and butter over low heat, stirring until smooth.
Remove from heat and stir in the granulated sugar, salt, and vanilla extract until well combined.
Add the eggs one at a time, mixing well after each addition.
Sift in the cocoa powder and fold gently until just combined.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 30 minutes or until the top is set and a toothpick inserted comes out with a few moist crumbs.
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Serve with optional toppings like powdered sugar, fresh berries, whipped cream, or chocolate ganache.

Ensure the eggs are at room temperature for a smoother batter. You can also use dark chocolate for a more intense flavor.

Keywords: Flourless Chocolate Cake Fudgy, gluten-free dessert, chocolate cake recipe, fudgy cake