🍫 Flourless Chocolate Cake (Bullet-Point Style)

✅ Naturally gluten-free | 🍽️ Serves: 8–10

⏱️ Prep: 15 mins | Bake: 20–25 mins | Cool: 1 hour

🧾 Ingredients:

• 1 cup (170g) semi-sweet or bittersweet chocolate chips or chopped chocolate

• 1/2 cup (113g) unsalted butter, cut into chunks

• 3/4 cup (150g) granulated sugar

• 1/4 tsp salt

• 1 tsp pure vanilla extract

• 3 large eggs

• 1/2 cup (40g) unsweetened cocoa powder, sifted

Optional Toppings:

• Powdered sugar or cocoa powder (for dusting)

• Fresh berries or whipped cream

• Chocolate ganache (optional – recipe below)

🔧 Equipment:

• 8-inch round cake pan

• Parchment paper

• Medium saucepan

• Whisk or spatula

🍳 Instructions:

1. 🔥 Preheat & Prep Pan

• Preheat oven to 375°F (190°C)

• Grease an 8-inch round cake pan

• Line the bottom with parchment paper

2. 🍫 Melt Chocolate & Butter

• In a medium saucepan over low heat, combine:

  • 1 cup chocolate

  • 1/2 cup butter

• Stir until fully melted and smooth

• Remove from heat

3. 🥄 Add Sugar, Salt & Vanilla

• Stir in:

  • 3/4 cup sugar

  • 1/4 tsp salt

  • 1 tsp vanilla

• Mix until combined

4. 🥚 Add Eggs

• Crack in 3 large eggs, one at a time

• Whisk well after each addition until smooth

5. 🍫 Fold in Cocoa

• Sift in 1/2 cup cocoa powder

• Stir until the batter is smooth and glossy

• Note: Batter will be thick

6. 🍰 Bake

• Pour batter into prepared cake pan

• Smooth the top with a spatula

• Bake at 375°F for 20–25 minutes

  • Toothpick should come out with moist crumbs, not wet batter

  • Center may still look slightly soft — that’s okay!

7. ❄️ Cool

• Let cake cool in the pan for 10 minutes

• Invert onto a plate or rack

• Cool completely before slicing or adding toppings

🍫 Optional: Ganache Glaze

Ingredients:

• 1/2 cup (85g) chocolate chips

• 1/4 cup (60ml) heavy cream

Steps:

• Heat cream until steaming

• Pour over chocolate chips in a bowl

• Let sit for 2–3 minutes

• Stir until smooth and glossy

• Pour over cooled cake and let set

🧊 Storage

• Refrigerate: Up to 5 days (covered)

• Freeze: Wrap tightly, store up to 2 months (thaw before serving)

💡 Tips:

• Use high-quality chocolate for rich flavor

• For a lighter texture:

  • Separate eggs

  • Beat whites to stiff peaks

  • Fold gently into batter

• Finish with a dusting of powdered sugar, sea salt flakes, or fresh raspberries.