This flourless chocolate cake is ridiculously fudgy. If you’re a chocoholic, read on. It’s requested yearly (on Father’s Day, usually) by my chocolate-obsessed husband. In fact, you can thank him for its appearance for #12DaysOfChristmas, as today is his birthday. For the 5th Day of Christmas, this gluten-free flourless chocolate cake is a winner.
To make this flourless chocolate cake, you don’t need any special equipment other than a mixer of your choice and a cake pan. You’ll want to prepare your 8 or 9-inch cake pan by cutting a round of parchment paper to fit and lightly greasing it.
One of the absolute best things about this cake is that you can use your microwave. The other thing is that you only dirty one bowl. It’s a win-win. First, you melt butter and bittersweet chocolate together in the microwave in a glass bowl. Then you add your sugar and eggs. After that, you sift a small amount of cocoa powder over the mixture and mix just until incorporated.
Baked in a 375 oven for 25 minutes, this cake does not rise much, but within its diminutive stature it packs a wallop of chocolate flavor.
Normally, we use a homemade stencil for this cake and write “I heart you” or “Happy Birthday,” but for this holiday themed cake, I wanted to do something a little more festive.
I took one of my handmade lace tablecloths (one my mother brought back for me from Venice) and used the lace edges as my stencil. I absolutely love how it turned out–kind of like a Christmas sweater.
Flourless Chocolate Cake with Christmas “Snow”
- 4 ounces bittersweet chocolate (70% and up cacao but not unsweetened)
- 1/2 cup butter
- 3/4 cup granulated sugar
- 3 eggs large, at room temperature
- ½ cup cocoa powder unsweetened
- ¼ cup powdered sugar optional
- stencil optional
Preheat oven to 375°F and prepare an 8-inch round baking pan. Butter the pan and line the bottom with a round of parchment paper. Butter paper bottom, as well.
Chop chocolate into small pieces.
Put chocolate and butter in a glass bowl or large measuring cup.
Microwave butter and chocolate together in 30 second intervals until melted, stirring after each interval.
Whisk sugar into chocolate mixture.
Add eggs and whisk well.
Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.
Place desired stencil on cake and sift powdered sugar over cake. Serve.