Deep, dark chocolate and cocoa powder melt together into a glossy, intensely rich batter here, with coconut sugar adding a warm, caramel-like sweetness and room-temperature eggs whisked in for that signature dense, fudgy structure. There's no flour anywhere in this recipe to begin with — it gets its body entirely from melted chocolate and eggs, baked low and slow until the edges set while the center stays just barely wobbly. That gentle bake is what gives the crumb its glossy, almost molten interior once it's fully cooled and unmolded. A dusting of powdered sugar and a scatter of fresh berries on top is really all it needs. It's a naturally solid choice for a gluten free dessert table, and rich enough that a small slice goes a long way.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →10 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
