Go Back

Flourless Chocolate Cake

A rich and indulgent dessert that balances fudgy texture and deep chocolate flavor, perfect for family gatherings and special occasions.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 slices
Course: Dessert, Sweet
Cuisine: American, Gluten-Free
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz dark chocolate (preferably 70% cocoa) Choose high-quality, Halal-certified dark chocolate.
  • 1/2 cup unsalted butter
  • 1 cup granulated sugar Can be substituted with coconut sugar.
  • 4 large eggs Use room temperature for better incorporation.
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and grease an 8-inch round cake pan. Line the bottom with parchment paper for easy removal.
  2. In a microwave-safe bowl, combine the dark chocolate and butter. Heat in 30-second intervals, stirring in between, until fully melted and smooth.
  3. Add the granulated sugar to the melted chocolate mixture. Stir until well combined.
  4. Allow the mixture to cool slightly. Then, whisk in the eggs one at a time, ensuring each is completely incorporated before adding the next.
  5. Stir in the vanilla extract and salt, mixing until everything is evenly combined.
  6. Pour the batter into the prepared cake pan, smoothing the top with a spatula.
  7. Bake in the preheated oven for about 25 minutes, or until the edges are set and the center is slightly soft. A toothpick inserted should come out with a few moist crumbs.
  8. Allow the cake to cool in the pan for 10 minutes, then invert onto a plate. Dust with powdered sugar or cocoa powder before serving. Enjoy!

Notes

Store the cake in an airtight container in the refrigerator for up to 5 days. For freezing, wrap well and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator and reheat slices in the oven at 350°F for about 5-10 minutes.