Prep Time 15 mins
Cook Time 25 mins
Rest Time 10 mins
Total Time 50 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Cooking Temp: 175  C
Servings: 8
Best Season: All Seasons
Description

Indulge in this rich and decadent flourless chocolate cake, featuring an intensely fudgy texture and a deep chocolate flavor. Perfectly balanced with a fresh berry topping, this gluten-free dessert is ideal for special occasions or a luxurious treat any time of the year.

Ingredients
    For the Cake:
  • 200 g dark chocolate (70% cocoa or higher, chopped)
  • 115 g unsalted butter (cubed)
  • 150 g granulated sugar
  • 3 large eggs (room temperature)
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 30 g unsweetened cocoa powder (sifted)
    • For the Toppings:
  • 150 g mixed berries (strawberries, raspberries, blueberries)
  • 1 tbsp powdered sugar (for dusting, optional)
  • 50 g whipped cream or vanilla ice cream (optional)
Instructions
    Preheat and Prepare
  1. 1
    Preheat the oven to 175°C (350°F). Grease a 20cm (8-inch) round cake pan and line the bottom with parchment paper for easy removal.
    2. Melt the Chocolate and Butter
  2. 2
    In a heatproof bowl, melt the dark chocolate and butter over a double boiler or microwave in 30-second increments until smooth. Stir well and let cool slightly.
    3. Mix the Wet Ingredients
  3. 3
    In a separate bowl, whisk together the sugar, eggs, vanilla extract, and salt until light and slightly frothy.
    4. Combine and Add Cocoa Powder
  4. 4
    Gradually mix the melted chocolate into the egg mixture, stirring continuously. Sift in the cocoa powder and gently fold until combined.
    5. Bake the Cake
  5. 5
    Pour the batter into the prepared pan and smooth the top. Bake for 25 minutes, or until the center is just set but still slightly soft. The cake will firm up as it cools.
    6. Cool and Serve
  6. 6

    Let the cake rest for 10 minutes in the pan before transferring it to a serving plate. Top with mixed berries and dust with powdered sugar if desired. Serve with whipped cream or vanilla ice cream for an extra indulgent treat.

Note
  • For a more intense chocolate flavor, use 85% cocoa chocolate.
  • Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Add a pinch of espresso powder to enhance the chocolate depth.
  • Serve warm with a scoop of ice cream for a molten-like experience.
Keywords: gluten-free, decadent, rich, chocolate dessert, easy recipe
Read it online: https://petitepanini.com/recipe/flourless-chocolate-cake-with-berries/