About this recipe

A rich, fudgy, and deeply chocolatey cake made without a single gram of flour — naturally gluten-free and utterly indulgent. With a crackly top and a dense, brownie-like interior, this elegant dessert comes together with just a handful of pantry staples. Perfect for dinner parties, birthdays, or any occasion that calls for serious chocolate.

Instructions

1. 1

   Preheat your oven to ![325°F]. Grease a 9-inch springform pan with butter and line the bottom with a round of parchment paper. Grease the parchment paper as well.

2. 2

   Melt the chopped bittersweet chocolate and butter together using a double boiler over simmering water, stirring frequently until completely smooth. Remove from heat and let cool for 5 minutes. Stir in the Instant espresso powder (if using) and pure vanilla extract.

3. 3

   Whisk the granulated sugar into the warm bittersweet chocolate mixture until combined. Add the large eggs one at a time, whisking well after each addition. The batter will become glossy and slightly thickened.

4. 4

   Sift the unsweetened cocoa powder and fine salt directly into the chocolate-egg mixture. Fold gently with a rubber spatula until fully incorporated and no dry streaks remain.

5. 5

   Pour the batter into the prepared springform pan and smooth the top with a spatula. Bake at ![325°F] for 30–35 minutes, until the top is set and slightly crackled and the center no longer jiggles when gently shaken.

6. 6

   Remove the cake from the oven and let it cool completely in the pan on a wire rack, at least 20–30 minutes. The cake will sink slightly in the center as it cools — this is normal. Run a thin knife around the edge before releasing the springform ring.

7. 7

   Dust the top with powdered sugar and serve with fresh raspberries and whipped cream or vanilla ice cream. The cake is best served at room temperature or very slightly warm.