Dark Chocolate Flourless Cake Recipe
fresh berries
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Ingredients
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Cake
Topping
Method
Cake
- 1
Preheat Oven and Prepare Pan
Preheat your oven to 175°C (350°F). Grease an 8-inch (20 cm) round springform pan and line the bottom with parchment paper. Lightly dust the sides with cocoa powder.
- 2
Melt Chocolate and Butter
In a heatproof bowl set over a pot of lightly simmering water (double boiler), melt the chopped dark chocolate and cubed butter together, stirring occasionally until smooth. Remove from heat and let cool slightly.
- 3
Mix in Sugar and Eggs
Whisk the granulated sugar into the melted chocolate mixture until combined. Add the eggs, one at a time, whisking well after each addition to fully incorporate. Stir in the vanilla extract.
- 4
Add Dry Ingredients
Sift in the cocoa powder and add the salt. Stir until the batter is smooth and glossy, with no lumps remaining.
- 5
Bake the Cake
Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 25–30 minutes, or until the edges are set and the center has a slight jiggle. A toothpick inserted near the center should come out with moist crumbs.
- 6
Cool the Cake
Remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes. Then run a knife around the edges and release the springform. Let the cake cool completely.
Topping
- 7
Prepare Berries
Rinse the fresh berries under cold water and pat them dry gently with paper towels. If using strawberries, hull and slice them.
- 8
Decorate the Cake
Once the cake is fully cooled, dust the top lightly with powdered sugar if desired. Arrange the fresh berries on top in a decorative pattern or serve them on the side.
