Flourless Chocolate Cake
Instructions
- Preheat oven to 325°F. Grease a 9-inch cake pan and line the bottom with parchment.
- Melt chocolate and butter together in a double boiler or microwave in 30-second intervals, stirring until smooth. Let cool slightly.
- Whisk sugar into chocolate mixture. Add eggs one at a time, whisking well after each. Add vanilla and salt.
- Pour into prepared pan. Bake 25-28 minutes — the edges should be set but the center should still have a slight wobble.
- Cool completely in pan (it will sink slightly — that's normal and beautiful). Run a knife around the edge and invert onto a plate. Serve with whipped cream or ice cream.
Notes
This is naturally gluten-free and incredibly rich — small slices are satisfying. It keeps beautifully at room temperature for 2 days or refrigerated for a week.