This is the ultimate Flourless Chocolate Cake. It is super easy to make, chocolaty, decadent, and rich! This cake is low FODMAP and naturally gluten-free!
Flourless Chocolate Cake is my favorite chocolate cake and the biggest reason for that is because it is THE EASIEST cake to make!
Flourless Chocolate Cake recipe
This cake is super chocolaty, incredibly rich, luxurious, decadent, moist, fudgy and the best part naturally gluten-free!
You will love this Flourless Chocolate Cake if you love:
- chocolate
- rich cakes
- fudge-like cakes
What ingredients do you need:
- butter
- dark chocolate
- vanilla extract
- espresso
- eggs
- cacao powder
- salt
How to make this Flourless Chocolate Cake:
There are only 3 simple steps to making this cake:
STEP 1 - PREPARE THE BAKING DISH AND THE OVEN
Preheat oven to 350°F (177°C). Lightly grease a metal 8" round cake pan; cut a piece of parchment to fit, grease it, and lay it in the bottom of the pan.
STEP 2 - MAKE THE CAKE BATTER
Put the chocolate and butter in a microwave-safe bowl, and heat until the butter is melted and the chips are soft. Stir until the chips melt, reheating briefly if necessary. You can also do this over a double boiler. Transfer the melted chocolate/butter to a mixing bowl. Stir in the sugar, salt, espresso powder, and vanilla. Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.
STEP 3 - BAKE THE CAKE
Pour the batter into the prepared pan and bake the cake for 25 minutes or until the cake has a thin crust on the top and the center. Let the cake cool on a wire cooling rack for 10 minutes, dust with cocoa powder, serve and enjoy!
*fodmap tips:
*All the ingredients used in this recipe are FODMAP friendly, however, As a general rule always read the labels of the ingredients that you use as there can be sneaky FODMAP’s in any product. To educate yourself on which foods are high in FODMAP’s I’d strongly recommend downloading Monash Unversity FODMAP Diet.
Flourless Chocolate Cake
Ingredients
- 170 g (6 ounces) high quality semisweet or bittersweet chocolate
- 115 g (8 tabelspoons) unsalted butter, room temperature
- 100 g (½ cup) granulated suger
- 1 teaspoon pure vanilla extract
- 1 to 2 teaspoon espresso powder
- 4 large eggs (room temperature)
- 25 g (⅓ cup) unsweetened natural or dutch-process cocoa powder
Instructions
- Preheat oven to 350°F (177°C). Lightly grease a metal 8" round cake pan; cut a piece of parchment to fit, grease it, and lay it in the bottom of the pan.
- Put the chocolate and butter in a microwave-safe bowl, and heat until the butter is melted and the chips are soft. Stir until the chocolate melt, reheating briefly if necessary. You can also do this over a double boiler.
- Transfer the melted chocolate/butter to a mixing bowl. Stir in the sugar, salt, espresso powder, and vanilla. Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.
- Pour the batter into the prepared pan and bake the cake for 25 minutes or until the cake has a thin crust on the top and the center.
- Let the cake cool on a wire cooling rack for 10 minutes, dust with cocoa powder, serve and enjoy!
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