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Flourless Chocolate Cake

A rich and chocolatey gluten-free dessert perfect for any occasion, easy to make and sure to impress.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 pieces
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 cup dark chocolate chips Use high-quality chocolate for a richer taste.
  • 1/2 cup olive oil Can be substituted with melted butter or coconut oil.
  • 1/2 cup granulated sugar
  • 3 large eggs Add one at a time, mixing well after each addition.
  • 1/2 cup cocoa powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
For serving
  • Powdered sugar For dusting on top.
  • Fresh berries For a fruity contrast.
  • Ice cream For extra indulgence.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. Melt the dark chocolate chips in a microwave or double boiler and let cool slightly.
  3. In a mixing bowl, whisk together the olive oil and sugar until smooth.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Stir in the melted chocolate, cocoa powder, salt, and vanilla extract until well combined.
  6. Pour the batter into the prepared cake pan and smooth the top.
Baking
  1. Bake for 25-30 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
  2. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Serving
  1. Dust the top with powdered sugar before serving.
  2. Add fresh berries and a scoop of ice cream for extra indulgence.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days, in the refrigerator for up to a week, or freeze for up to 2 months. Wrap tightly in plastic wrap and foil before freezing. For flavor variations, consider adding a tablespoon of espresso powder or orange zest.