Elizabeth David's Perfect Chocolate Cake Flourless
Indulge in pure decadence with Elizabeth David's Perfect Flourless Chocolate Cake, a timeless dessert that beautifully balances richness and simplicity. Made with just six ingredients—dark chocolate, unsalted butter, sugar, eggs, vanilla extract, and a hint of salt—this gluten-free masterpiece is a celebration of bold chocolate flavor and an irresistibly tender, melt-in-your-mouth texture. The recipe relies on expertly whisked eggs and a gentle folding technique to create a cake that’s light yet satisfyingly dense, with a slightly fudgy center. Ready in under an hour, this showstopper is perfect for special occasions or an elegant everyday treat. Serve it as is, dusted with powdered sugar, or pair it with fresh berries and a dollop of whipped cream for a stunning finishing touch. Whether enjoyed at room temperature or chilled, this is sure to become your go-to chocolate dessert!
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Ingredients
- 200 grams Dark chocolate (70% cocoa or higher)
- 100 grams Unsalted butter
- 150 grams Granulated sugar
- 4 large Eggs
- 1 teaspoon Vanilla extract
- 1 pinch Salt
Directions
Step 1
Preheat your oven to 180°C (350°F). Line the base of a 20 cm (8-inch) round cake pan with parchment paper and grease the sides with butter.
Step 2
Melt the dark chocolate and butter together in a heatproof bowl set over a pot of simmering water, stirring occasionally until smooth. Remove from the heat and let it cool slightly.
Step 3
In a large mixing bowl, whisk the sugar and eggs together until thick, pale, and creamy, about 5-7 minutes. This can be done using a hand whisk or an electric mixer on medium speed.
Step 4
Gradually pour the melted chocolate and butter mixture into the egg and sugar mixture, folding gently with a spatula to combine. Be careful to retain as much air as possible for a light texture.
Step 5
Add the vanilla extract and a pinch of salt, folding gently to mix evenly.
Step 6
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Step 7
Bake in the preheated oven for 20-25 minutes, or until the edges are set but the center is still slightly wobbly. The cake will firm up as it cools.
Step 8
Remove the cake from the oven and let it cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely.
Step 9
Serve the cake at room temperature or slightly chilled. Optional: Dust with powdered sugar or serve with fresh berries and whipped cream.
Nutrition Facts
| Serving size | (654.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2796.0 |
| Total Fat 189.9g | 0% |
| Saturated Fat 105.2g | 0% |
| Cholesterol 965.4mg | 0% |
| Sodium 478.3mg | 0% |
| Total Carbohydrate 243.8g | 0% |
| Dietary Fiber 21.8g | 0% |
| Total Sugars 199.2g | |
| Protein 41.4g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 280.0mg | 0% |
| Iron 27.3mg | 0% |
| Potassium 1736.4mg | 0% |
Source of Calories