Best Flourless Chocolate Cake | Little Luna

Best Flourless Chocolate Cake | Little Luna

The best flourless chocolate cake recipe. This easy, smooth, fudge cake is sure to garner rave reviews and is a great addition to your favorite desserts.

If you’re a cake and chocolate fan, you’ll love this flourless chocolate cake! If gluten wasn’t an issue, we had a German brownie and a brownie, both worth dying for!

The Best Flourless Chocolate Cake

Chocolate lovers rejoice, this flourless chocolate cake will make all your chocolate dreams come true! Every bite is smooth, fudgy, and decadent.

I’ve tried some flourless chocolate cake recipes before, but this one is by far the easiest. It tastes just as amazing as those that took twice as long to prepare. This is definitely a win in my book!

The batter for this cake is so smooth and creamy, you can tell it will be amazing. Not to mention the fudge chocolate glaze on top! It seriously melts in your mouth.

Not all “flour-free” recipes are gluten-free, but this cake is. It’s also great for those who keep Passover!

Make Flourless Chocolate Cake

This recipe is really easy! Here are the directions…

Prepare your pan. Line a round 8-inch cake pan with parchment paper and spray with nonstick spray. shelved. Preheat oven to 375°.

Make the batter. Melt butter in a large glass bowl in the microwave. Add the chocolate chips and let stand for 3-4 minutes. Stir together until the fries are melted, adding additional cooking time if desired. Cool for 5 minutes.

Whisk sugar and vanilla extract into chocolate mixture. Add three eggs and mix well. Stir in cocoa powder.

bake. Pour batter into prepared pan and spread evenly. Bake at 375° for 25 minutes or until a toothpick comes out clean.

cool. Let the cake cool in the pan for about 10 minutes, then pour out onto a cooling rack. Immediately flip right side up onto another cooling rack. Cool completely.

glaze. Once the cake has cooled completely, spread the chocolate glaze on top.

Tip:

• Add to: Toast the sliced ​​almonds to the top and sprinkle with a berry mixture of powdered sugar, sliced ​​strawberries, blueberries and raspberries.
• Premium Ingredients: For best tasting results, use high-quality chocolate products. It’s a little more money, but definitely worth the taste.
• slice: Dip a sharp knife in hot water and wipe dry for even, clean slices.
• Don’t over bake. The cake is perfectly done when the internal temperature reaches 200°F

advance and store

Forward + Freeze: good news! This cake can be stored in the refrigerator and enjoyed anytime. Wrap the cake tightly with plastic wrap. Store in an airtight container or rewrap in aluminum foil. Cakes are safe to store in the refrigerator for 6 months.

How to Store Flourless Chocolate Cake? This cake can be stored at room temperature for up to 2 days. If you refrigerate it then it should last a day or two. In either case, it should be stored in an airtight container. Store berries in separate containers.

You can serve as is, or top with ice cream or whipped cream. I put raspberries on top and I love the fresh flavor of the berries. And they look beautiful, don’t they? Sprinkle with a little powdered sugar to make it more fancy.

This is the perfect dessert to wow guests. It’s easy to make but looks impressive. Every bite is pure bliss.

Here are some more mouthwatering chocolate recipes to try:

Course dessert

American food

Prep time 5 minutes

Cook Time 25 minutes

Total time 30 minutes

10 servings

Calories 379 kcal

by Lil’ Luna

• ½ cup salted butter
• 1 cup good quality semisweet chocolate chips
• ¾ cup sugar
• 1 teaspoon vanilla
• 3 large eggs
• 1/2 cup cocoa

glaze

• 3 tablespoons butter
• 2/3 cup good quality semisweet chocolate chips

• Line a round 8-inch cake pan with parchment paper and spray with nonstick spray. Set aside. Preheat oven to 375°.

• Melt butter in a large glass bowl in the microwave. Add the chocolate chips and let stand for 3-4 minutes. Stir together until the fries are melted, adding additional cooking time if desired. Cool for 5 minutes.

• Whisk sugar and vanilla extract into chocolate mixture. Add three eggs and mix well. Stir in cocoa powder.

• Pour batter into prepared pan and spread evenly. Bake at 375° for 25 minutes or until a toothpick comes out clean.

• Let the cake cool in the pan for about 10 minutes, then pour out onto a cooling rack. Immediately flip right side up onto another cooling rack. Cool completely.

glaze

• Combine butter and chocolate chips in a glass bowl. Microwave for 1-3 minutes or until melted, stirring every 30 seconds.

• Spread the glaze on the cake. Let sit for a few hours until the chocolate is set.

• Serve as is, or with fresh berries, whipped cream or ice cream.

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