This dense, fudgy cake gets its structure from bittersweet chocolate and eggs alone — no flour, no starch, nothing standing between you and pure melted-chocolate intensity. Whipped egg whites folded into the glossy batter give it that signature crackled top and lift, while the fudgy, almost molten center stays soft under a delicate, crisp crust. It bakes low and slow until just barely set, then sinks slightly as it cools into that dense, brownie-like texture flourless chocolate cake is famous for. A dusting of cocoa or powdered sugar and a spoonful of whipped cream or crème fraîche on the side is really all it needs. Since the whole cake is built on chocolate, eggs, sugar, and salt rather than any wheat-based structure, it's a naturally solid choice for a gluten free dessert table without sacrificing an ounce of richness.
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Preheat the oven to 325°F (165°C). Butter the bottom and sides of a 9-inch round cake pan, then line the bottom with a round of parchment paper. Butter the parchment, then dust the sides and bottom with the 2 tbsp cocoa powder, tapping out any excess.
Combine the chopped chocolate and butter pieces in a large heatproof bowl set over a saucepan of barely simmering water, making sure the bottom of the bowl does not touch the water. Stir occasionally until the chocolate and butter are fully melted and the mixture is smooth, about 5–7 minutes. Remove the bowl from the heat and whisk in 3/4 cup (150g) of the sugar, the salt, and the vanilla extract until combined. Let the mixture cool until it is warm but no longer hot, about 10 minutes.
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