Print: Flourless Chocolate Cake II

Perfect for chocolate lovers and people who can't have gluten! Great for entertaining, deceptively easy to make. I flour the pan using cocoa powder so it won't leave white marks on the cake and keeps it totally gluten free. Serve warm — either topped with whipped cream or dusted with powdered sugar — alongside a scoop of ice cream. For a chocolate ganache topping, see footnotes!

Prep

12 min

Cook

31 min

Servings

Difficulty

Medium

Ingredients

4 , 1 ounce
0.5 cups butter
0.75 cups white sugar
0.5 cups cocoa powder
3 large eggs , beaten
1 teaspoon vanilla extract

Instructions

1 Preheat oven to 300 degrees F (150 degrees C). Grease an 8-inch round cake pan, and dust with cocoa powder.
2 In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into prepared pan.
3 Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely, 45 minutes to 1 hour.

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/flourless-chocolate-cake-ii