This dense, fudgy cake gets its deep flavor from melted dark chocolate and a generous amount of cocoa powder, whisked into a glossy batter with coconut sugar and a hit of vanilla. Whole eggs give the crumb its structure, so the cake bakes up rich and flourless, with a slightly wobbly center that firms into a truffle-like texture as it cools. There's no flour anywhere in this one, so the finished slice is dense, intensely chocolatey, and naturally gluten free too. A dusting of powdered sugar and a scatter of fresh berries on top keep it feeling special without any extra fuss. It's an easy make-ahead dessert that holds up beautifully overnight, and it's a great option for a dairy free table.
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Learn more →10 servings
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Preheat the oven to 325°F (165°C). Grease a 9-inch round cake pan, line the bottom with a round of parchment paper, and grease the parchment.
Combine the chopped dark chocolate and butter in a large heatproof bowl set over a saucepan of barely simmering water, making sure the bowl does not touch the water. Stir occasionally until both are fully melted and the mixture is smooth, about 5 minutes. Remove from heat.
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