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Are you ready to indulge in a slice of pure chocolatey bliss this Valentine’s Day? Get ready to satisfy your sweet cravings with this mouthwatering flourless chocolate cake recipe. This decadent dessert is packed with rich, velvety chocolate flavor that will have you swooning with every bite.

Unlike traditional cakes, this recipe skips the flour altogether, making it naturally gluten-free. But don’t let the absence of flour fool you – this cake is incredibly moist, fudgy, and oh-so-delicious.

This recipe includes semi-sweet or dark chocolate chips, so make sure you use high quality chocolate because that will be the star of the show. It also includes butter, cocoa powder, sugar, vanilla and salt. So if you’re looking for a dessert that’s both decadent and gluten-free, this flourless chocolate cake is the perfect choice.

Enhance your Valentine’s Day dessert experience by pairing it with fresh fruit, whipped cream, or a dollop of vanilla ice cream. Elevate your cozy date night at home with this irresistible treat. It’s also my top choice for charming dinner parties and intimate gatherings! Get ready to impress your loved ones with this indulgent dessert that’s sure to steal the spotlight this Valentine’s Day.

If you’re still on the hunt for more Valentine’s Day dessert ideas, don’t forget to check out the other recipes like the No Bake Chocolate Hazelnut Fudge and Red Velvet Cupcakes. Happy baking, and happy Valentine’s Day!

Flourless Chocolate Cake Recipe

Print Recipe

Servings 9 inch Cake

Ingredients

1 cup semisweet chocolate chips
113 g (1/2 cup) unsalted butter room temperature
42 g (1/2 cup) cocoa powder
150 g (3/4 cup) granulated sugar
4 eggs
1 tsp vanilla
1/4 tsp salt

Instructions

Lightly grease a 9" spring-form pan, and preheat your oven to 170 degrees Celsius.
Melt the chocolate in the microwave at 30 second bursts stirring in between each burst. Reheat if necessary.
Stir in the butter and mix until everything is melted.
Add the cocoa powder.
Stir in the sugar, eggs, vanilla and salt.
Pour the batter into prepared pan and bake for 25 - 30 minutes. A toothpick inserted in the middle should come out with sticky cake.
Cool completely and decorate with whipped cream, icing sugar or cocoa powder.

Video

Notes

If you don't have a spring-form pan with a loose bottom, you can use a regular cake pan but line the bottom with baking paper.
You can store the cake in an air-tight container at room temperature for 3 days.