Description
This small flourless chocolate cake is rich, dense, and truffle-like, made with just a few pantry staples. It’s naturally gluten-free and perfect for intimate gatherings, special occasions, or a satisfying chocolate craving.
Ingredients
- 6 oz (170g) semisweet or bittersweet chocolate, chopped
- 1/2 cup (113g) unsalted butter
- 3/4 cup (150g) granulated sugar
- 3 large eggs
- 1/3 cup (28g) unsweetened cocoa powder
- 1/4 tsp salt
- 1 tsp vanilla extract (optional)
- 1 tsp espresso powder (optional)
Instructions
- Preheat the oven to 375°F (190°C). Grease a 6-inch round cake pan and line the bottom with parchment paper.
- In a heatproof bowl over simmering water, melt the chopped chocolate and butter, stirring until smooth.
- Remove from heat and whisk in the sugar until fully combined.
- Let the mixture cool slightly, then whisk in the eggs one at a time.
- Sift in the cocoa powder and salt, then stir until the batter is smooth. Add vanilla extract or espresso powder if using.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 20 to 25 minutes, or until the top is set and a toothpick inserted in the center comes out with moist crumbs.
- Cool the cake in the pan for 10 minutes before transferring to a wire rack. Serve warm or at room temperature.
Notes
- Add cinnamon or chili powder for a spiced variation.
- Mix in espresso powder for a mocha flavor.
- Fold in chopped nuts for added texture.
- Top with berries or a berry coulis for brightness.
- Store covered at room temperature for 2 days, or refrigerate for up to 5 days. Freeze for up to 2 months.
- Reheat slices in the microwave for 15–20 seconds or warm in a low oven.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/6 of cake)
- Calories: 360
- Sugar: 24g
- Sodium: 85mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 115mg
