Description
A rich, dense, and velvety chocolate cake that is naturally gluten-free. It has a truffle-like consistency and a deep cocoa flavor.
Ingredients
Scale
- 8 oz high-quality dark chocolate (60-70% cacao), chopped
- 1/2 cup unsalted butter, cubed
- 3 large eggs, room temperature
- 3/4 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8-inch springform pan, lining the bottom with parchment paper.
- Melt the chopped chocolate and butter together using a double boiler or in 30-second bursts in the microwave until smooth.
- In a separate bowl, whisk the eggs and sugar together on high speed until the mixture is pale and fluffy (about 3-5 minutes).
- Gently fold the melted chocolate mixture into the beaten eggs using a spatula until just combined.
- Sift in the cocoa powder and salt, then stir in the vanilla extract until the batter is smooth.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until the edges are set but the center still has a slight wobble.
- Cool the cake in the pan for at least 1 hour before releasing the sides and serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired