Sometimes, I feel like I should be in a children’s book when I am enjoying this flourless chocolate cake. I could eat it in a plane, or a train. I could eat it in a box, with a fox, and some lox. Okay, not lox, but you get the picture.
All my chocolate cravings are satisfied with just a small slice of this cake. It packs a chocolate punch in just a single layer with no frosting. Transporting this easy to make dessert is so much easier than any traditional cake with frosting.
This chocolate cake is rich and dense, perfect to share with your favorite chocolate loving person. It is also flourless, which makes it ideal for anyone who suffers from wheat or gluten issues.
Because this cake does not have a lot of ingredients, it is important to use quality ingredients, especially the chocolate.
Serve this chocolate cake with raspberries and whipped cream. While any berry will be delicious with this cake, I love the tartness of the raspberries against the smooth chocolate.
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| Prep Time | 20 minutes |
| Cook Time | 20-25 minutes |
| Servings |
servings
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- 4 oz Organic bittersweet chocolate
- 8 Tbsp Organic buttter unsalted
- 3/4 cup Organic granulated sugar
- 1/4 cup Organic cocoa powder plus more for dusting and decorating
- 3 Organic eggs large, room temperature
- 1 tsp Organic vanilla extract pure
- 1/8 tsp Organic salt
- 1/8 tsp Organic cinnamon
Ingredients
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- Preheat oven to 375°.
- Cut out an 8" parchment paper circle and place in the bottom of an 8" cake pan. Spray the paper with cooking spray and lightly dust with cocoa powder.
- Finely chop the bittersweet chocolate and place in a microwave safe bowl.
- Cut butter up into tablespoons and add to the chopped chocolate.
- Microwave bowl on high for 30 seconds at a time, stirring in between each time, until the chocolate and butter are melted. Set bowl aside for about 5 minutes to allow the melted chocolate and butter to cool.
- After chocolate and butter have cooked, add granulated sugar, cocoa powder, salt and cinnamon to the bowl, whisking until thoroughly combined.
- In a separate bowl, beat the eggs.
- Add beaten eggs and vanilla to the chocolate mixture, mixing thoroughly until combined.
- Pour batter into the prepped cake pan.
- Bake at 375° for 20-25 minutes or until a crust has formed.
- Remove pan from the oven and place on a cooling rack for 10 minutes.
- After 10 minutes, invert the pan onto the cooling rack or serving platter, remove the parchment paper and allow the cake to cool completely.
- Once cake is completely cooled, wrap well and refrigerate until needed.
- Before serving, sift cocoa powder and/or powdered sugar over the cake.
- Serve with whipped cream and berries.
This Flourless Chocolate Cake recipe is organic and gluten free.
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