Decadent Flourless Chocolate Cake with Berries (Print View)
A rich, fudgy flourless chocolate cake topped with fresh berries. Naturally gluten-free and vegetarian.
# What You'll 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 teaspoon pure vanilla extract
06 - 1/4 teaspoon fine sea salt
07 - 2 tablespoons unsweetened cocoa powder, plus extra for dusting
→ Topping
08 - 7 oz mixed fresh berries (raspberries, strawberries, blueberries, blackberries)
09 - 1 tablespoon powdered sugar (optional, for dusting)
# Method:
01 - Preheat oven to 350°F. Grease an 8-inch round springform pan and line the base with parchment paper.
02 - Set a heatproof bowl over a saucepan of simmering water. Add chopped chocolate and butter, stirring gently until smooth. Remove from heat and let cool slightly.
03 - Whisk sugar into the melted chocolate mixture until combined. Add eggs one at a time, whisking well after each addition. Stir in vanilla extract and salt.
04 - Sift cocoa powder into the batter and fold gently until smooth and glossy.
05 - Pour batter into the prepared pan and smooth the top evenly.
06 - Bake for 22-25 minutes until edges are set but center remains slightly soft. A toothpick inserted should come out with moist crumbs, not wet batter.
07 - Allow cake to cool completely in the pan on a wire rack. It will firm up as it cools.
08 - Remove cake from pan and dust with cocoa powder. Top with fresh berries and a light dusting of powdered sugar if desired.
# Insider Tips:
01 -
- The texture transforms magically in your mouth from silky smoothness to intense fudginess, something I still cant quite believe happens with so few ingredients.
- This is my emergency dinner party dessert because it looks like youve spent hours in the kitchen when really, its beautifully straightforward.
02 -
- Overbaking is the enemy here, as I discovered when I got distracted by a phone call and returned to find the edges a bit too firm, robbing the cake of its signature fudgy center.
- Chilling the cake overnight intensifies the flavor tremendously, something I stumbled upon when I made it ahead for a dinner party and found it even better the next day.
03 -
- The quality of chocolate makes or breaks this recipe, so use the best you can afford, with a cocoa percentage between 65-75% for the perfect balance of sweetness and depth.
- The eggs provide all the structure in this cake, so dont rush the whisking steps, as incorporating air now will help create that delicate interior texture later.