Everybody loves a good chocolate cake, but among the chocolate cakes in my repertoire, this one is definitely always a big hit with all of my guests: it has the perfect crackly top and fudgy interior one dreams of when thinking about a decadent chocolate cake, and the added perk of being flourless, therefore gluten-free.
I got the recipe from a book on chocolate published by the Italian newspaper Corriere della Sera ages ago, and I find myself going back to that page of the book over and over again whenever I host a dinner party – you just can’t go wrong serving this cake with a little side of unsweetened whipped cream or a dusting of powdered sugar. Also, it is very helpful that the cake only requires ingredients you probably already have at home, and comes together in minutes with just a bowl and a whisk, so… between you and a slice of heaven, there’s less than half an hour, including baking time!
Flourless Chocolate Cake
- 250 g dark chocolate
- 100 g butter
- 4 eggs
- 120 g powdered sugar
- Preheat the oven to 365°F
- In a large bowl, melt butter and chocolate in the microwave, then allow the mixture to cool.100 g butter, 250 g dark chocolate
- Whisk in the powdered sugar and then the eggs, one by one, mixing well.120 g powdered sugar, 4 eggs
- When the batter is smooth, line a 9.5 x 5 bread loaf pan with parchment paper, (or grease it with butter and dust it with flour) and fill it by 2/3 with the batter.
- Bake the cake it the preheated oven for about 25 minutes. Serve warm or at room temperature. The cake keeps well in the fridge for a few days, but won't last that long.
If this cake turns out to be your jam, you might also want to give my amazing sugar-free and flourless chocolate soufflé a chance: the single-serve soufflés are a tiny bit fancier than this cake in terms of presentation, so they are guaranteed to impress your guests.