FLOURLESS CHOCOLATE CAKE - Family desert, easy!



½ cup semisweet chocolate chopped

½ cup bittersweet chocolate chopped

1 stick unsalted butter

¾ cup granulated sugar

¼ teaspoon salt

1 teaspoon pure vanilla extract

3 large eggs room temperature

½ cup Dutch-process cocoa powder


1. Preheat the oven to 375°F. Lightly spray a metal 8″ or 9” round cake pan, or springform pan; or cut a piece of parchment to fit, lay it in the bottom of the pan and spray non-stick baking spray.

2. Put the chocolate and butter in a bowl, and heat until both are melted. You can also do this in a double boiler at very low heat.

3. Stir in the sugar, salt, and vanilla.

4. Add the eggs, one and a time, beating briefly until smooth. Add the cocoa powder and fold together. Mix until combined.

5. Transfer the batter to the prepared pan.

6. Bake the cake for 23-25 minutes. The top will have formed a thin crust and a toothpick will come out nearly clean.

7. Remove it from the oven and cool it in the pan for 5 minutes.

8. If using a standard cake pan, loosen the edges of the pan with a table knife and turn it over onto a serving plate.

9. Glaze with chocolate ganache or raspberry if desired or serve warm with vanilla ice cream.

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