1 cup (2 sticks) unsalted butter
1 1/4 cups semisweet or bittersweet chocolate chips
1 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
6 large eggs


Preheat your oven to 325°F (160°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.

In a microwave-safe bowl, melt the butter and chocolate chips in 30-second intervals, stirring between each interval until fully melted and smooth. Alternatively, you can melt them using a double boiler.

Stir in the granulated sugar, salt, and vanilla extract into the melted chocolate mixture. Allow it to cool for a few minutes.

In a separate bowl, whisk the eggs until well combined.

Slowly pour the whisked eggs into the chocolate mixture while stirring constantly. Make sure the mixture is well combined.

Pour the batter into the prepared cake pan.

Bake for 30-35 minutes, or until the cake has set, and a toothpick inserted into the center comes out with a few moist crumbs.

Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, run a knife around the edge of the pan to loosen the cake and invert it onto a serving plate. Remove the parchment paper.

Let the cake cool completely before serving.

You can dust the cake with powdered sugar or serve it with a dollop of whipped cream, fresh berries, or a scoop of vanilla ice cream, if desired.

Enjoy your delicious gluten-free Flourless Chocolate Cake!

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