Decadent Flourless Chocolate Cake (Printable)

Velvety chocolate cake with intense flavor and fudgy texture, naturally gluten-free and ideal for dessert.

# What You Need:

→ Chocolate & Butter

01 - 8 oz high-quality dark chocolate (70% cocoa), chopped
02 - 1/2 cup unsalted butter, cut into pieces

→ Sugar & Eggs

03 - 3/4 cup granulated sugar
04 - 4 large eggs, at room temperature

→ Flavorings

05 - 1 tsp pure vanilla extract
06 - 1/4 tsp fine sea salt

→ Optional Garnish

07 - Cocoa powder or powdered sugar, for dusting
08 - Fresh berries, for serving
09 - Whipped cream, for serving

# Step-by-Step Guide:

01 - Preheat the oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
02 - In a heatproof bowl set over simmering water, melt the chopped dark chocolate and butter together, stirring until smooth. Remove from heat and allow to cool slightly.
03 - Whisk granulated sugar into the chocolate mixture. Add eggs one at a time, whisking thoroughly after each addition.
04 - Stir in vanilla extract and sea salt until fully combined.
05 - Pour the batter into the prepared pan and smooth the surface evenly with a spatula.
06 - Bake for 25 to 30 minutes until the edges are set and the center remains slightly wobbly.
07 - Let the cake cool in the pan for 10 minutes. Run a knife around the edge and invert onto a serving plate. Remove the parchment paper.
08 - Dust with cocoa powder or powdered sugar. Optionally garnish with fresh berries or whipped cream before serving.

# Expert Advice:

01 -
  • It's secretly easier than a traditional cake—no mixer required, just a whisk and your courage
  • One bowl of melted chocolate and you're already halfway to dessert magic
  • Naturally gluten-free but tastes so indulgent that no one will suspect it's missing anything
  • The fudgy center is intentional, not a mistake—that wobble is exactly what you're after
02 -
  • The wobble in the center is not a failure—it's the entire point. This cake continues to cook gently as it cools, setting to that perfect fudgy texture. Overbake it and you lose the magic.
  • Room temperature eggs are non-negotiable. Cold eggs won't emulsify properly and will leave you with a grainy batter instead of silky chocolate mousse.
  • The chocolate you choose determines everything. There's no hiding place in this recipe, so taste your chocolate first. If it tastes good on its own, it will taste extraordinary in this cake.
03 -
  • Invest in good chocolate. This recipe has nowhere to hide shortcuts, so your chocolate choice matters more than any technique.
  • The center will jiggle when you pull it from the oven—this is success, not failure. It sets perfectly as it cools.
  • Always use a heatproof bowl over simmering water to melt chocolate, never direct heat. Direct heat makes chocolate seize and bitter.
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