Prepare to be transported to chocolate heaven with the most decadent, rich, and surprisingly simple flourless chocolate cake you'll ever taste! This "Le Meilleur Gateau au Chocolat Sans Farine" isn't just a dessert - it's a luxurious experience that will make your taste buds dance and your guests beg for the recipe. Imagine a cake so smooth, so intensely chocolatey, that it melts in your mouth and leaves you craving just one more slice.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: French
Serves: 8 servings
Ingredients
- 200g dark chocolate
- 150g butter
- 150g sugar
- 4 eggs
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 180°C (350°F). Prepare a round cake pan (about 20 cm or 8 inches in diameter) by greasing it with butter and lining the bottom with parchment paper. This will help prevent the cake from sticking.
- In a medium saucepan, melt the dark chocolate and butter together over low heat. Stir continuously until the mixture is smooth and well combined. Remove from heat and allow it to cool slightly.
- In a large mixing bowl, combine the sugar and eggs. Using a whisk or electric mixer, beat the mixture until it is pale and fluffy, which should take about 3-5 minutes. This helps to incorporate air into the batter, giving the cake a light texture.
- Add the melted chocolate and butter mixture to the egg and sugar mixture. Gently fold the two mixtures together until well combined. Be careful not to deflate the batter too much.
- Stir in the vanilla extract and a pinch of salt, mixing until just incorporated. The salt will enhance the flavors of the chocolate.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula. Tap the pan gently on the countertop to remove any air bubbles.
- Bake in the preheated oven for about 25 minutes. The cake is done when the edges are set, but the center is still slightly soft. A toothpick inserted into the center should come out with a few moist crumbs, but not wet batter.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully turn it out onto a wire rack to cool completely. If desired, you can dust the top with powdered sugar or cocoa powder before serving.
- Serve the cake at room temperature or slightly warmed. It pairs wonderfully with whipped cream, fresh berries, or a scoop of vanilla ice cream. Enjoy your delicious, flourless chocolate cake!
Tips
- Use high-quality dark chocolate (70% cocoa or higher) for the most intense flavor.
- Ensure all ingredients are at room temperature for better mixing and texture.
- When melting chocolate and butter, use low heat and stir constantly to prevent burning.
- Be careful not to overmix the batter - gentle folding maintains the cake's light texture.
- Don't overbake! The center should still be slightly soft when you remove it from the oven.
- Let the cake cool completely before cutting to help it set properly.
- For an extra touch of elegance, serve with a dusting of cocoa powder or a dollop of fresh whipped cream.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 28g
Protein: 6g
Fat: 28g
Saturated Fat: 17g
Cholesterol: 135mg
