Looking for a quick, flour-free recipe

### **Instructions:**

1. **Preheat the Oven:**
Start by preheating your oven to **350°F (175°C)**. Grease a **9-inch round cake pan** with butter or line it with parchment paper for easy removal later.

2. **Melt the Chocolate and Butter:**
In a medium saucepan over low heat, melt the **dark chocolate** and **butter** together. Stir occasionally until the mixture is smooth and fully combined. Once melted, remove from the heat and let it cool slightly.

3. **Mix Sugar and Eggs:**
In a separate bowl, whisk together the **sugar** and **eggs** until the mixture is smooth and well-combined. Add the **salt** and **vanilla extract**, and whisk again.

4. **Combine Wet Ingredients:**
Slowly pour the melted chocolate and butter mixture into the egg and sugar mixture. Stir gently until fully incorporated.

5. **Add Cocoa Powder:**
Sift the **unsweetened cocoa powder** into the mixture and stir until the batter is smooth and uniform. The batter will be thick, but that’s exactly what you want!

6. **Bake the Cake:**
Pour the batter into the prepared cake pan and spread it evenly. Bake in the preheated oven for **20-25 minutes** or until a toothpick inserted in the center comes out with only a few moist crumbs. The cake should be slightly firm on the edges but still soft and fudgy in the center.

7. **Cool the Cake:**
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. The cake will continue to set as it cools.

8. **Optional Topping:**
If you want to elevate your cake, whip some **heavy cream** until soft peaks form and serve it on the side as a creamy topping. You can also dust the cooled cake with a light coating of **powdered sugar** for an elegant touch.

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## **Serving Suggestions:**

– **Serve warm:** If you prefer your cake a little warm, simply heat up individual slices in the microwave for a few seconds before serving.
– **Pair with fresh berries:** The richness of the chocolate pairs perfectly with the tartness of fresh raspberries, strawberries, or blueberries.
– **Add a scoop of vanilla ice cream:** For an extra indulgent treat, top your slice of flourless chocolate cake with a scoop of vanilla ice cream.

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## **Why You’ll Love This Recipe:**

– **Quick and Simple:** With only a handful of ingredients and minimal preparation time, this flourless chocolate cake is perfect for satisfying your chocolate cravings in a hurry.
– **Rich, Dense Texture:** Unlike traditional cakes, this one is dense, fudgy, and intensely chocolatey—ideal for those who love a decadent dessert.
– **Naturally Flour-Free:** No special substitutions needed! This recipe is naturally flourless, making it suitable for those following a gluten-free diet without any hassle.
– **Versatile:** While delicious on its own, you can easily get creative with toppings and pairings to make this cake your own.

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## **Final Thoughts**

If you’re looking for a quick, flour-free recipe that doesn’t skimp on flavor or texture, this **Flourless Chocolate Cake** is the perfect choice. It’s **rich**, **decadent**, and **super easy** to prepare, making it an ideal dessert for special occasions or just as a satisfying treat on a regular day. The best part? It’s **naturally gluten-free** and **flourless**, so it’s the perfect indulgence for anyone avoiding flour or gluten.

Give this recipe a try, and let the **chocolatey goodness** take over! 🍫✨