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Preppy Kitchen

Flourless Chocolate Cake

A dense, fudgy one-bowl chocolate cake that eats more like a truffle than a cake, with deep bittersweet chocolate flavor and no flour at all. Bake it just until the edges set and the center is still slightly gooey, then dust with cocoa and pile on fresh raspberries.

⏱ 37 minOne 8-inch cakeItalianchocolateflourlessgluten-freecakeone-bowl

Ingredients

  • 4 ozbittersweet chocolate bar · chopped into small pieces
  • 1/2 cupunsalted butter · 113 g, cubed
  • 1/2 cupunsweetened natural cocoa powder · about 50 g, sifted
  • 3/4 cupgranulated sugar · 150 g
  • 1 teaspoonespresso powder · optional; amps up the chocolate flavor
  • 1/4 teaspoonsalt · add a little more for a saltier finish
  • 4eggs

For serving (optional)

  • —cocoa powder or powdered sugar, for dusting
  • —chocolate ganache · in place of a dusting, for an extra-decadent finish
  • —fresh raspberries
  • —ice cream or whipped cream

Steps

  1. 1

    Preheat the oven to 350°F.

  2. 2

    Fill a medium pot with 1 1/2 inches of water and set it over medium heat to come to a simmer.

  3. 3

    Chop the bittersweet chocolate into relatively small, even pieces and transfer it to a medium bowl along with the cubed butter.

  4. 4

    Set the bowl over the simmering water, making sure the water never touches the bowl. Stir occasionally until the chocolate and butter are fully melted and smooth, then carefully remove the bowl from the heat.

  5. 5

    Spray an 8-inch round cake pan and line the bottom with a parchment round.

  6. 6

    Sift the cocoa powder into the melted chocolate mixture, then add the sugar, espresso powder if using, and salt. Whisk until well combined.

  7. 7

    Add the eggs one at a time, whisking gently just to combine. Don't whisk vigorously — you want a dense, fudgy texture, not air bubbles.

  8. 8

    Pour the batter into the prepared pan and tap to knock out any air bubbles.

  9. 9

    Bake at 350°F for 18 to 22 minutes, until the edges are set and the center is still slightly gooey. It will finish setting as it cools. An oven thermometer helps here — overbaking costs the cake its fudgy texture.

  10. 10

    Cool for a few minutes, then run a knife around the edge to loosen the cake. Invert onto a wire rack and peel off the parchment. Any domed spots will settle as it cools.

  11. 11

    Once cooled, transfer to a serving plate and finish with a light dusting of cocoa powder or powdered sugar, or spread with ganache. Top with fresh raspberries to cover any cracks.

Creator's notes

No mixer or water bath needed, and naturally gluten-free. The cake traces back to early-20th-century Italy — variations include Torta Tenerina and Torta Caprese. You can flavor the batter with a teaspoon of vanilla, dark rum or bourbon, or orange zest or orange blossom water for a chocolate-orange version. Best enjoyed just cooled, but it keeps up to 1 week refrigerated or 3 months frozen; bring back to room temperature before serving.

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