Flourless Chocolate Cake Recipe

 This Flourless Chocolate Cake is rich, dense, and irresistibly smooth—like a cross between a brownie and a truffle. Perfect for chocolate lovers and those avoiding gluten, it delivers deep cocoa flavor with a soft, melt-in-your-mouth texture. It’s an elegant dessert that’s surprisingly simple to make yet feels luxurious enough for holidays or dinner parties.

Cooking Time: 45 minutes
Servings: 8

Ingredients:
1 cup semisweet or dark chocolate chips (about 170 g)
½ cup unsalted butter, cut into cubes
¾ cup granulated sugar
¼ teaspoon salt
1 teaspoon pure vanilla extract
3 large eggs, room temperature
½ cup unsweetened cocoa powder

For Topping (optional):
Powdered sugar or cocoa powder for dusting
Whipped cream or fresh berries for serving

Instructions:

1. Prepare the Pan:
   Preheat your oven to 375°F (190°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.

2. Melt Chocolate and Butter:
   In a heatproof bowl, combine chocolate chips and butter. Place the bowl over a pot of simmering water (double boiler style) or microwave in short bursts, stirring until smooth and fully melted.

3. Add Sugar, Salt, and Vanilla:
   Remove from heat and whisk in the sugar, salt, and vanilla extract while the mixture is still warm.

4. Add Eggs:
   Whisk in the eggs one at a time until the mixture becomes thick and glossy.

5. Incorporate Cocoa Powder:
   Sift the cocoa powder over the mixture and fold it in gently until no streaks remain. The batter will be rich and dark.

6. Bake:
   Pour the batter into the prepared pan and smooth the top. Bake for about 22–25 minutes, or until the center is just set and a thin crust forms on top. Do not overbake—this cake should remain moist inside.

7. Cool and Serve:
   Let the cake cool in the pan for 10 minutes, then invert it onto a serving plate. Dust with cocoa powder or powdered sugar. Serve plain or with a dollop of whipped cream and fresh berries.

Nutrition (per slice):
Calories: 310
Protein: 5g
Fat: 23g
Carbohydrates: 24g
Fiber: 3g
Sugar: 19g

Tips:
• Use high-quality chocolate—it makes all the difference in flavor.
• For a coffee-flavored twist, add 1 teaspoon of instant espresso powder to the melted chocolate.
• Chill the cake before serving for a fudge-like texture or serve warm with ice cream for a molten-style treat.
• The cake can be made a day ahead; store it covered at room temperature or in the fridge.

This Flourless Chocolate Cake is pure chocolate bliss—simple, gluten-free, and guaranteed to impress every time.