This dense, fudgy cake is all about deeply melted bittersweet chocolate, whisked egg yolks, and airy whipped whites folded together for that signature crackled top and molten center. No flour means no fussy sifting or gluten to manage — just a smooth, glossy batter that bakes into a rich, brownie-like slice with a delicate crust. The technique here does a lot of the work: melting chocolate low and slow, whipping whites to soft glossy peaks, and folding gently keeps the texture light despite how intensely chocolatey it is. Cocoa powder dusted in the pan and on top reinforces that deep flavor without adding anything fussy to the ingredient list. It's a naturally portion-friendly dessert, so a modest slice goes a long way toward satisfying a chocolate craving. This one is a solid pick for a low FODMAP dessert table, especially served simply with a dusting of powdered sugar.
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Learn more →10 servings
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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