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Flourless Chocolate Cake

A rich and fudgy flourless chocolate cake that is gluten-free and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American, Gluten-Free
Calories: 250
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 cup dark chocolate chips Use good quality for best flavor.
  • 1/2 cup olive oil Can substitute with melted butter.
  • 1/2 cup granulated sugar
  • 3 large eggs Make sure they are at room temperature.
  • 1/2 cup cocoa powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
For Serving
  • to taste powdered sugar For dusting.
  • to taste fresh berries Add a nice contrast to the cake.
  • to taste ice cream A delicious accompaniment.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. Melt the dark chocolate chips in a microwave or double boiler and let them cool slightly.
  3. In a mixing bowl, whisk together the olive oil and granulated sugar until smooth.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Stir in the melted chocolate, cocoa powder, salt, and vanilla extract until well combined.
  6. Pour the batter into the prepared cake pan and smooth the top.
Baking
  1. Bake for 25-30 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
  2. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Serving
  1. Serve at room temperature or slightly warm, dusted with powdered sugar alongside fresh berries or ice cream.

Notes

For a richer flavor, add a pinch of espresso powder or mix in some chopped nuts. Store in an airtight container; it lasts up to three days at room temperature or a week in the fridge.