Description
A rich, dense, and fudgy flourless chocolate cake that highlights the intense flavor of bittersweet chocolate. This easy-to-make dessert requires simple ingredients and delivers an indulgent treat perfect for chocolate lovers, served dusted with powdered sugar and accompanied by whipped cream or fresh berries.
Ingredients
Scale
Main Ingredients
- 8 oz (225g) bittersweet or semisweet chocolate, chopped
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 4 large eggs (room temperature)
- 1/2 cup unsweetened cocoa powder (sifted)
Toppings
- Powdered sugar (for dusting)
- Whipped cream or vanilla ice cream (for serving)
- Fresh berries (for garnish)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Grease an 8-inch round cake pan thoroughly and line the bottom with parchment paper for easy removal and to prevent sticking.
- Melt Chocolate and Butter: In a heatproof bowl set over simmering water (double boiler), combine the chopped chocolate and unsalted butter. Stir gently until the mixture is completely melted and smooth. Remove from heat and let it cool slightly to avoid cooking the eggs in the next steps.
- Add Sugar, Salt, and Vanilla: Whisk granulated sugar, salt, and vanilla extract into the melted chocolate mixture until well incorporated, creating a smooth batter base.
- Incorporate Eggs: Add eggs one at a time to the chocolate mixture, whisking thoroughly after each addition until the batter is smooth and slightly thickened, ensuring full integration without scrambling the eggs.
- Fold in Cocoa Powder: Sift the unsweetened cocoa powder over the batter and gently fold it in with a spatula just until combined, maintaining the lightness of the batter.
- Bake: Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 20 to 25 minutes, or until the center is set but still slightly moist to maintain a fudgy texture.
- Cool and Remove: Let the cake cool in the pan for about 10 minutes to set further, then carefully invert it onto a wire rack to cool completely, ensuring it holds its shape.
- Serve: Dust the cooled cake with powdered sugar. Serve with whipped cream or vanilla ice cream and garnish with fresh berries for an elegant touch and contrasting freshness.
Notes
- Use room temperature eggs to help the batter blend smoothly and create a better texture.
- Do not overbake to ensure the cake remains moist and fudgy in the center.
- Allow the cake to cool completely before dusting with powdered sugar to prevent melting.
- You can substitute semisweet chocolate for bittersweet if you prefer a sweeter cake.
- Storing the cake in an airtight container at room temperature keeps it fresh for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
