Quick Flourless Chocolate Cake

Need a quick dessert? This cake delivers! And it’s fudgy, gluten free, and delicious.

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  • 1 c best-quality bittersweet or semisweet chocolate chips (I used Guittard)

  • 8 T (1⁄2 c) unsalted butter

  • 3⁄4 c sugar

  • 1⁄4 t kosher salt

  • 1 t vanilla

  • 3 eggs

  • 1⁄2 c cocoa powder

Ganache

  • 1 c best-quality bittersweet or semisweet chocolate chips (I used Guittard)

  • 1⁄2 c heavy cream

Grease an 8” cake pan. Cut a parchment circle to fit in the bottom of the pan. Grease the parchment as well. Preheat oven to 375 degrees.

Place butter and chocolate in a microwave safe bowl. Microwave until butter is melted and chocolate has softened. Remove and stir to melt chocolate and smooth mixture.

Add sugar, salt and vanilla. Whisk well to combine. Add eggs, one at a time and whisk well after each addition. Sift in the cocoa powder and whisk to combine. Pour batter into pan. Bake 25 minutes. Remove from the oven and let cool 10 minutes. Run a knife around the edge of the pan. Invert cake onto a serving platter. Top with ganache if desired, and/or berries and whipped cream.

Ganache: Heat the cream to scalding. Pour over the chips in a heat proof bowl. Let sit 1 minute to melt chocolate. Stir gently to smooth.

DessertChouquette KitchenChocolate, Cake, Flourless