Sinfully Rich Almost Flourless Chocolate Cake
Indulge in the decadence of the 'Sinfully Rich Almost Flourless Chocolate Cake,' a luxurious dessert that’s equal parts elegant and irresistible. This recipe highlights the intense flavors of dark chocolate and butter, creating a rich, melt-in-your-mouth texture with just a hint of flour for structure. Perfectly balanced with granulated sugar and aromatic vanilla extract, the batter transforms into a dense yet delicate cake that’s beautifully glossy and satisfying. The minimalist flour content ensures a fudgy interior, while a light dusting of cocoa powder adds a sophisticated finish. Whether served on its own or accompanied by whipped cream or fresh berries, this dessert is a show-stopping treat for any chocolate enthusiast. Ready in just over an hour, it’s ideal for celebrations or intimate gatherings. Keywords: almost flourless chocolate cake, rich chocolate dessert, fudgy cake recipe, dark chocolate cake.
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Ingredients
- 225 grams dark chocolate (70% cocoa or higher)
- 115 grams unsalted butter
- 150 grams granulated sugar
- 5 pieces large eggs
- 25 grams all-purpose flour
- 10 grams unsweetened cocoa powder (for dusting, optional)
- 5 milliliters vanilla extract
- 1 pinch salt
Directions
Step 1
Preheat your oven to 175°C (350°F). Grease a 9-inch (23 cm) round springform or cake pan and line the bottom with parchment paper for easy removal.
Step 2
In a heatproof bowl set over a pot of barely simmering water (double boiler), melt the dark chocolate and butter together, stirring occasionally, until smooth and glossy. Remove from heat and let cool slightly.
Step 3
In a large mixing bowl, whisk together the granulated sugar and eggs until the mixture is pale and slightly thickened, about 2-3 minutes.
Step 4
Gradually pour the melted chocolate mixture into the egg mixture, whisking constantly to combine. Add the vanilla extract and a pinch of salt, mixing well.
Step 5
Sift the all-purpose flour over the chocolate batter and gently fold it in using a spatula or wooden spoon, being careful not to overmix. The batter will be thick and glossy.
Step 6
Pour the batter into the prepared pan and spread it evenly. Tap the pan gently on the countertop to release any air bubbles.
Step 7
Bake in the preheated oven for 35-40 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs (not wet batter). Avoid overbaking for the best texture.
Step 8
Remove the cake from the oven and let it cool in the pan for 10 minutes. Run a knife along the edge to loosen the sides, then carefully release the springform or invert the cake onto a serving plate (if using a regular pan, invert it again to keep the top side up).
Step 9
Once cooled completely, dust the surface with unsweetened cocoa powder, if desired, before slicing and serving. Enjoy as-is, or pair with whipped cream or fresh berries for an extra treat.
Nutrition Facts
| Serving size | (780.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3234.2 |
| Total Fat 221.1g | 0% |
| Saturated Fat 121.0g | 0% |
| Cholesterol 1184.6mg | 0% |
| Sodium 553.9mg | 0% |
| Total Carbohydrate 284.2g | 0% |
| Dietary Fiber 28.8g | 0% |
| Total Sugars 204.9g | |
| Protein 53.0g | 0% |
| Vitamin D 200IU | 0% |
| Calcium 345.0mg | 0% |
| Iron 33.7mg | 0% |
| Potassium 2168.0mg | 0% |
Source of Calories