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Classic Flourless Chocolate Cake
Traditional dish · French
A rich, dense, and intensely chocolatey cake with a fudgy interior and a delicate crust, made without any flour. It's a decadent dessert perfect for chocolate lovers.
Ingredients
- Bittersweet chocolate (60-70% cacao)225g
- Unsalted butter170g
- Granulated sugar150g
- Large eggs6
- Vanilla extract1 tsp
- Salt1/4 tsp
- Unsweetened cocoa powder (for dusting)2 tbsp
Steps
- 1
Preheat oven to 160°C (325°F). Grease and line the bottom of a 23cm (9-inch) springform pan with parchment paper.
- 2
Melt the bittersweet chocolate and unsalted butter together in a heatproof bowl set over a saucepan of simmering water (bain-marie), stirring until smooth. Remove from heat and let cool slightly.
- 3
In a separate large bowl, whisk together the granulated sugar and eggs until well combined. Stir in the vanilla extract.
- 4
Gradually whisk the slightly cooled chocolate mixture into the egg mixture until smooth and fully incorporated.
- 5
Pour the batter into the prepared springform pan.
- 6
Bake for 40-50 minutes, or until the edges are set and the center is still slightly soft. A toothpick inserted near the center should come out with moist crumbs attached.
- 7
Let the cake cool completely in the pan on a wire rack. The cake will sink slightly in the center as it cools.
- 8
Once cooled, carefully remove the sides of the springform pan. Dust the top with unsweetened cocoa powder before serving.
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