Description
With a dense, fudgy texture, this decadent flourless chocolate cake is sure to be a favorite dessert at your next dinner party. With just a handful of ingredients, it has an intense chocolate flavor that’s luxuriously rich and that chocolate lovers will surely enjoy. Naturally gluten-free and dairy-free too.
Ingredients
- 1 1/2 cups dairy-free dark chocolate, chopped
- 1/2 cup dairy-free butter
- 2/3 cup light brown sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 4 tablespoons brewed coffee
- 3 eggs, room temperature
- 3 tablespoons unsweetened cocoa powder
Instructions
- Preheat & Grease: Preheat the oven to 360F (180C). Prepare a deep baking pan by lightly greasing it or using a silicone mold. This recipe uses a 7-inch (18 cm) round silicone pan, 4 inches high.
- Melt Chocolate: Place the chopped dairy-free dark chocolate and butter in a heatproof bowl. Melt in the microwave in 30-second intervals, stirring between each, until completely smooth and glossy. This usually takes 5–6 intervals. Alternatively, melt gently over a double boiler.
- Add Coffee, Sugar, Vanilla & Salt: Let the chocolate mixture cool slightly for 2–3 minutes, then add the brewed coffee, brown sugar, vanilla paste, and salt. Stir well until the sugar begins to dissolve and the mixture looks smooth and shiny.
- Add Eggs & Cocoa Powder: Add the eggs one at a time, mixing well after each addition to fully incorporate them into the batter. Sift the cocoa powder directly into the bowl.
- Mix to Get Homogeneous Batter: Gently mix until the batter is fully smooth, thick, and uniform, with no lumps.
- Pour Batter into Pan: Pour the batter into the prepared pan. Tap the pan lightly on the counter to release any air bubbles. Place the pan on a baking tray for easier handling and transfer to the oven.
- Bake Until Ready: Bake for 25 minutes. The cake should be set around the edges but still slightly soft and lighter in color in the centre.
- Let Cool Before Removing from Pan: Remove from the oven and allow the cake to cool in the pan for about 20 minutes. The centre will firm up as it cools.
- Remove from Pan, & Dust with Powdered Sugar: Carefully remove the cake from the pan and transfer it to a serving plate. Before serving, dust with powdered sugar and decorate with fresh berries if desired. For a more indulgent finish, top with a chocolate ganache.
Notes
Chocolate: I used dairy-free chocolate to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular dark chocolate instead.
Butter: I used dairy-free butter to keep this recipe dairy-free. However if you are not lactose-intolerant, go ahead and use regular butter instead.
Sugar: I used light brown sugar, but you may also use white sugar, cane sugar, or dark brown sugar if you prefer. Alternatively, if you are diabetic or insulin-resistant, I recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index).
Vanilla Extract: I like adding a bit of vanilla extract for extra flavor, and highly recommend adding it. However, if you don’t like vanilla feel free to leave it out instead.
Coffee: The addition of brewed coffee deepens the chocolate flavor, so definitely do not leave it out. (You can use instant coffee for convenience).
Eggs: Eggs are necessary for binding the ingredients and adding moisture to this flourless chocolate cake.Â
Cocoa Powder: Make sure to use unsweetened cocoa powder as we are already adding sugar.
- Prep Time: 5 mins
- Cook Time: 60 mins
- Category: Desserts
- Method: Baking
- Cuisine: Western
