Decadent Flourless Chocolate Cake with Berries (Printable)
A rich, fudgy flourless chocolate cake topped with fresh berries for an elegant, naturally gluten-free dessert.
# What You Need:
→ Cake
01 - 7 oz high-quality dark chocolate (70% cocoa), chopped
02 - 4 oz unsalted butter, cubed
03 - 5.3 oz granulated sugar
04 - 4 large eggs, at room temperature
05 - 1 tsp pure vanilla extract
06 - ¼ tsp fine sea salt
07 - 2 tbsp unsweetened cocoa powder, plus extra for dusting
→ Topping
08 - 7 oz mixed fresh berries (raspberries, strawberries, blueberries, blackberries)
09 - 1 tbsp powdered sugar, optional for dusting
# How-To:
01 - Preheat oven to 350°F. Grease an 8-inch round springform pan and line the base with parchment paper.
02 - In a heatproof bowl set over a pan of simmering water, gently melt the chocolate and butter together, stirring until smooth. Remove from heat and let cool slightly.
03 - Whisk in the sugar until combined. Add the eggs, one at a time, whisking well after each addition. Stir in the vanilla extract and salt.
04 - Sift in the cocoa powder and fold gently to combine until the batter is smooth and glossy.
05 - Pour the batter into the prepared pan and smooth the top. Bake for 22-25 minutes, until edges are set but center is slightly soft with moist crumbs when tested.
06 - Let the cake cool completely in the pan on a wire rack. It will firm up as it cools.
07 - Once cooled, remove from the pan and dust with cocoa powder. Top with fresh berries and a light dusting of powdered sugar if desired.
# Expert Advice:
01 -
- The contrast between the rich, fudgy interior and the slightly crackled top creates this irresistible texture that makes everyone at the table go silent for that first bite.
- Its naturally gluten-free nature makes it my secret weapon when hosting friends with dietary restrictions without sacrificing an ounce of indulgence.
02 -
- The center will still look slightly underdone when you remove it from the oven, but will continue to cook from residual heat, creating that perfect fudgy interior.
- Allowing the cake to come to room temperature before refrigerating gives it the ideal texture, a mistake I made once resulting in a too-dense cake after chilling it too quickly.
03 -
- Bringing the cake out of the refrigerator about 30 minutes before serving allows the flavors to bloom and the texture to soften slightly for the optimal eating experience.
- Using a hot, clean knife to slice the cake, wiping the blade between cuts, gives you those picture-perfect portions you see in bakery displays.