Description
A decadent and rich chocolate cake that is flourless, making it gluten-free and irresistibly fudgy.
Ingredients
Scale
- 1 cup semisweet chocolate chips
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup unsweetened cocoa powder
Instructions
- Preheat the oven to 375°F (190°C) and grease an 8-inch round cake pan.
- Melt the chocolate and butter together in a medium saucepan over low heat.
- Remove from heat, stir in sugar, salt, and vanilla until combined.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the cocoa powder gently until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25 minutes or until a toothpick comes out with a few moist crumbs.
- Cool in the pan for 10 minutes before transferring to a wire rack.
Notes
This cake can be stored in the fridge for up to five days, and slices can be frozen for up to three months.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 100mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 180mg