Flourless Chocolate Cake
This rich and fudgy cake is gluten-free and made in one bowl for easy clean-up. It is perfect served plain with just a dusting of icing sugar or cocoa but absolutely fabulous served with a generous dollop of double-cream and some fresh berries. Store any leftover cake in the fridge for up to 3 days.
How long will it take?
45 minutes
What’s the serving size?
Serves 8
What do I need?
- 1 cup chopped dark chocolate
- ½ cup unsalted butter
- ¾ cup caster sugar
- ¼ tsp salt
- 1 tsp vanilla extract
- 3 large eggs, slightly beaten
- ½ cup cocoa powder
How do I make it?
- Preheat oven to 190C.
- Grease and line a 20-centimetre round cake tin. Set aside.
- Add chocolate and butter to a large bowl, and heat in microwave in 30 second increments until the butter is melted and the chips are soft. Stir until the chocolate is completely melted.
- Add the sugar, salt, and vanilla extract and stir to combine. Then add eggs and stir again. Add cocoa powder and stir to just combine without overmixing.
- Pour batter into prepared pan and bake for 25 minutes or until the cake has a thin crust on the top. Note, the inside of this cake is fudgy so if you are unsure if it is cooked use a thermometer to measure the temperature. When it registers 95C it is done.
- Leave to cool in the cake tin for 15 minutes, then remove from tin and allow to cool completely.
- To serve, dust with cocoa powder and sprinkle with grated chocolate if desired.
