Fudgy Flourless Chocolate Cake

Experience pure chocolate intensity with this fudgy flourless chocolate cake. Enhanced with browned butter and a rich ganache glaze, this naturally gluten-free dessert is a stunning centerpiece.

Prep Time 15

Cook Time 27

Cooling time 56

Total Time 1 38

Equipment

8-inch round cake pan
Instant-read thermometer
Mixing Bowls
Parchment Paper

Ingredients

Cake

▢ 1 cup (170g) semisweet chocolate chips or bittersweet chocolate chips
▢ 8 tablespoons (113g) unsalted butter at room temperature
▢ 3/4 cup (149g) granulated sugar
▢ 1/4 teaspoon table salt
▢ 1 to 2 teaspoons espresso powder optional
▢ 1 teaspoon King Arthur Pure Vanilla Extract optional
▢ 3 large eggs
▢ 1/2 cup (42g) Dutch-process cocoa

Glaze

▢ 1 cup (170g) semisweet chocolate chips or bittersweet chocolate chips
▢ 1/2 cup (113g) heavy cream

Instructions

Pan Prep and Oven Setup

Heat the oven to 375°F so it is fully ready when your batter is, then lightly grease a metal 8-inch round cake pan (a springform pan works too). Cut parchment to fit the bottom, grease the parchment, and press it in so it lies flat with no wrinkles.

Browned Butter Chocolate Base

Warm the butter in a small pan (or a microwave-safe bowl), and keep a close eye as it melts, foams, and then turns a deeper golden shade. You will smell that nutty, toasted aroma when the milk solids brown, that is the moment you want.
Take it off the heat and immediately add the chocolate chips, then stir until the chocolate softens and melts into a glossy pool. If a few stubborn bits remain, a brief rewarm is fine, but keep the heat gentle.
Pour this warm, shiny chocolate mixture into a mixing bowl, and let it sit for a moment so it is warm, not piping hot.

Mixing the Batter

Stir in the sugar, table salt, espresso powder (optional), and vanilla (optional) until the mixture looks thick and a little grainy from the sugar.
Add the eggs and beat briefly, just until the batter turns smooth and unified, with no streaks of egg showing.
Add the Dutch-process cocoa and mix only until it disappears, the batter should look dark, velvety, and spoonable, like softened frosting.

Bake, Cool, and Glaze

Spoon the batter into your prepared pan and smooth the top, it will not rise dramatically, so give it a nice even surface.
Bake for 25 minutes, the top should form a thin crust and the center should read at least 200°F on an instant-read thermometer. You will notice the edges look set while the middle still has a soft, gentle wobble.
Cool the cake in the pan for 5 minutes, then run a table knife or nylon spreader around the edge to loosen it. Turn it out onto a serving plate, parchment side up, then peel off the parchment and let it cool completely before glazing.
For the glaze, heat the heavy cream until you see fine bubbles around the edge, not a rolling boil. Pour it over the chocolate chips, let it sit for 5 minutes, then stir until the ganache turns glossy and completely smooth.
Spoon the chocolate ganache over the cake and nudge it toward the edges so it drips a bit down the sides. Finish immediately with a generous sprinkle of flaky sea salt, then let the glaze set for several hours until it is sliceable and lush.

Notes

Doneness Test: Use an instant-read thermometer and aim for exactly 200°F in the center. A toothpick can fool you because melted chocolate clings to it even when the cake is perfectly baked.

Lifting Tip: Using parchment tabs or leaving a little overhang makes lifting the cake easier and saves the delicate edges from cracking.

Clean Slices: Dip a sharp chef's knife in hot water, wipe it completely dry, then slice. Repeat this process for every single cut for bakery-clean edges.

Temperature Check: Avoid scrambling the eggs by ensuring your melted chocolate and butter mixture is warmly comfortable, not piping hot, before adding them in.

Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Keyword flourless chocolate cake, gluten-free dessert

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