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Quick Flourless Chocolate Cake
70% authentic · American
A simplified, faster version of flourless chocolate cake, using fewer ingredients and a quicker preparation method, while still delivering a rich chocolate flavor and dense texture.
Ingredients
- Semi-sweet chocolate chips340g
- Large eggs4
- Granulated sugar100g
- Unsweetened cocoa powder3 tbsp
- Vanilla extract1 tsp
- Salt1/4 tsp
Steps
- 1
Preheat oven to 175°C (350°F). Grease and flour (using cocoa powder) an 8-inch round cake pan.
- 2
Melt the semi-sweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth. Or melt over a double boiler.
- 3
In a large bowl, beat the eggs and granulated sugar with an electric mixer until pale and fluffy, about 3-5 minutes.
- 4
Beat in the vanilla extract and salt.
- 5
Gently fold the melted chocolate and cocoa powder into the egg mixture until just combined. Do not overmix.
- 6
Pour the batter into the prepared cake pan and spread evenly.
- 7
Bake for 25-30 minutes, or until the edges are set and the center is still slightly moist. A toothpick inserted should come out with moist crumbs.
- 8
Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
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