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Ingredients
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Cake
Chocolate Sauce
To Serve
Method
Cake
- 1
Prep oven and pan
Preheat oven to 375°F (190°C). Butter a 9-inch (23 cm) springform pan or round cake pan and line the bottom with parchment paper. Butter the parchment and lightly dust the sides and bottom with cocoa powder, tapping out excess.
- 2
Melt chocolate and butter
Place the chopped chocolate and butter in a heatproof bowl set over a simmering pot of water (double boiler) or microwave in 20–30 second bursts, stirring between bursts, until smooth and glossy. Remove from heat and let cool for 2–3 minutes.
- 3
Whisk eggs and sugar
In a large bowl, whisk together the eggs, granulated sugar, vanilla extract, and salt until the mixture is slightly thickened and pale (about 1–2 minutes by hand or 1 minute with an electric mixer).
- 4
Combine and bake
Gradually pour the melted chocolate mixture into the egg mixture, whisking constantly until fully combined and smooth. Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 22–28 minutes, until the edges are set and the center still slightly jiggles when shaken. Do not overbake — the cake should be moist and dense.
- 5
Cool
Remove from oven and let cool in the pan on a wire rack for 10 minutes. Run a knife around the edge, then release the springform (if using) and transfer the cake to a plate. Cool further to warm or room temperature before serving, or chill for a firmer texture. If desired, dust the top lightly with cocoa powder.
Chocolate Sauce
- 6
Place the heavy cream in a small saucepan and heat over medium until it just begins to simmer (do not boil). Remove from heat and immediately pour over the chopped chocolate in a heatproof bowl. Let sit 1 minute, then whisk until smooth and glossy. Whisk in the corn syrup (or honey), vanilla extract, and a pinch of salt until fully incorporated. If sauce is too thick, stir in 1–2 teaspoons of warm water or more cream to reach desired consistency. Keep warm or reheat gently before serving.
To Serve
- 7
Spoon a generous drizzle of warm chocolate sauce onto plates. Slice the flourless chocolate cake into 8 wedges. Place one wedge on each plate, top with a scoop of vanilla gelato, and drizzle additional chocolate sauce over the gelato and cake. Garnish with fresh berries or a sprig of mint if desired. Serve immediately so the gelato melts slightly against the warm cake and sauce.