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Easy 5-Ingredient Flourless Chocolate Cake

A close-up of a dense, dark slice of flourless chocolate cake dusted with powdered sugar on a white plate.
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A simple, rich, and fudgy flourless chocolate cake that requires only five ingredients and is naturally gluten-free.

Ingredients

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  • 8 ounces bittersweet chocolate, chopped
  • 1/2 cup (1 stick) unsalted butter
  • 3 large eggs, separated
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
  2. Place the chopped chocolate and butter in a heatproof bowl set over a saucepan of simmering water (or use a microwave in short bursts). Stir until completely smooth. Remove from heat and let cool slightly.
  3. In a separate bowl, whisk the egg yolks and granulated sugar together until pale and slightly thickened. Stir the slightly cooled chocolate mixture and vanilla extract into the yolk mixture until combined.
  4. In a clean, dry bowl, beat the egg whites until stiff peaks form. Gently fold one-third of the beaten egg whites into the chocolate mixture to lighten it. Then, gently fold in the remaining egg whites until just combined, being careful not to deflate the mixture.
  5. Pour the batter into the prepared cake pan. Bake for 25 to 30 minutes. The edges should look set, but the center will still look soft and slightly underdone.
  6. Let the cake cool completely in the pan on a wire rack. The cake will sink slightly as it cools, creating a crinkled top.
  7. Carefully invert the cake onto a serving plate. Serve at room temperature or slightly chilled.

Notes

  • For an extra decadent finish, dust the cooled cake with powdered sugar or top with a simple chocolate ganache.
  • This cake tastes best when allowed to set for several hours or overnight in the refrigerator.
  • If you prefer a firmer texture, bake for an additional 5 minutes.

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Find it online: https://savorandpin.com/flourless-chocolate-cake-recipe-easy-fudgy/