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Flourless Chocolate Cake

A rich and indulgent gluten-free dessert that offers a fudgy texture and minimal ingredients for a quick chocolate fix.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup dark chocolate chips Use high-quality dark chocolate for a richer flavor.
  • 1/2 cup olive oil
  • 1/2 cup granulated sugar
  • 3 large eggs Ensure eggs 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 on top.
  • to taste fresh berries Optional, for added flavor and color.
  • to serve ice cream Optional, for pairing.

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 cool slightly.
  3. In a mixing bowl, whisk together the olive oil and 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 with powdered sugar, fresh berries, or ice cream.

Notes

Store any leftover flourless chocolate cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week, wrapping well to keep it fresh. You can freeze the cake for up to three months.