Finest Flourless Chocolate Cake
Rich, decadent, and naturally gluten-free, this flourless chocolate cake is made with high-quality bittersweet chocolate and enhanced by Paducah Olive Oil’s Butter Olive Oil and Dark Chocolate Balsamic Vinegar. Perfect for chocolate lovers looking for an elegant dessert.
Prep & Total Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6 people
Ingredients
10 oz high-quality 60% cocoa bittersweet chocolate chips
¼ cup Paducah Olive Oil Butter Olive Oil
2 tbsp Paducah Olive Oil Butter Olive Oil, plus extra for coating cake pan
¾ cup sugar
⅛ tsp salt
2 tsp Dark Chocolate Balsamic Vinegar
3 eggs
½ cup high-quality unsweetened cocoa powder
Confectioner’s sugar, for dusting
Instructions
Preheat oven to 375°F. Coat a 9-inch round cake pan with Butter Olive Oil.
In a microwave-safe bowl, combine chocolate chips, Butter Olive Oil, and Dark Chocolate Balsamic Vinegar. Microwave 1 minute, stir, then microwave an additional 30 seconds until smooth.
Add sugar and salt; stir well.
Add eggs one at a time, beating with a mixer until smooth.
Stir in cocoa powder thoroughly.
Pour batter into the cake pan. Bake for 25–30 minutes, until a thin crust forms on top.
Remove cake from oven, turn onto a rack, and allow to cool.
Serving
Before serving, dust the top with confectioner’s sugar. Slice and place individual pieces on plates. For an extra touch, drizzle with Dark Chocolate Balsamic Vinegar.
Variations
Try this cake with Blood Orange, Lime, or Chipotle Olive Oil and pair with Strawberry, Raspberry, or Dark Espresso Balsamic Vinegar for unique flavor twists.
