The Nigella chocolate flourless cake recipe delivers a rich, dense, and indulgent dessert with an intense chocolate flavor. This gluten-free cake features a soft, fudgy center and a delicate crust, making it perfect for both everyday treats and special occasions. Simple ingredients and an easy method make it accessible, while its luxurious taste ensures it stands out.
Total Time:50 minutes
Yield:8 servings
Ingredients
200g dark chocolate (70% cocoa)
200g unsalted butter
200g sugar
4 large eggs
50g cocoa powder
1 tsp vanilla extract (optional)
Pinch of salt
Instructions
Preheat oven to 180°C (350°F) and line a springform pan.
Melt chocolate and butter together until smooth.
In a bowl, whisk eggs and sugar until pale and fluffy.
Slowly fold the melted chocolate mixture into the eggs.
Sift in cocoa powder and add vanilla and salt.
Gently fold until just combined.
Pour batter into the prepared pan.
Bake for 30–35 minutes until edges are set.
Cool completely before removing from the pan.
Serve with berries or cream if desired.
Notes
Use high-quality chocolate for the best flavor.
Do not overbake; the center should remain slightly soft.
Cake will sink slightly after cooling—this is normal.
Chill for a firmer texture or serve at room temperature for softness.
