Description
A rich and fudgy dessert perfect for chocolate lovers and gluten-free diets.
Ingredients
Scale
- 8 oz (225g) bittersweet or semisweet chocolate (chopped)
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 4 large eggs (room temperature)
- 1/2 cup unsweetened cocoa powder (sifted)
Optional Toppings:
- Powdered sugar (for dusting)
- Whipped cream or vanilla ice cream (for serving)
- Fresh berries (for garnish)
Instructions
- Preheat your oven to 375°F (190°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
- In a heatproof bowl, melt the chopped chocolate and butter over a pot of simmering water, stirring until smooth. Let it cool slightly.
- Whisk in the sugar, salt, and vanilla. Add the eggs one at a time, whisking well after each addition.
- Sift the cocoa powder over the mixture and fold in gently until combined.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 20-25 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- Let cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- Dust with powdered sugar and serve with whipped cream, ice cream, or fresh berries.
Notes
- Ensure the chocolate and butter mixture isn’t too hot when adding the eggs to prevent curdling.
- Allow the cake to cool completely before serving for the best texture.
- Prep Time: 5 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 24g
- Sodium: 150 mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 5g
- Cholesterol: 100 mg