Flourless Chocolate Cake for Valentine's Day

Looking to sweeten Valentine's Day? This flourless chocolate cake is warm, gooey, and naturally gluten-free — a perfect surprise for someone you love. Bake it in an 8-inch pan for slices, or use a muffin tin for individual servings. Shauna decorates hers with ground freeze-dried raspberry powder dusted through a heart-shaped stencil, but powdered sugar works beautifully too.

Serve with whipped cream, ice cream, or fresh berries.

Ingredients

• 1 cup chocolate chips or chopped chocolate
• ½ cup unsalted butter
• ¾ cup granulated sugar
• ¼ tsp salt
• 1 tsp vanilla extract
• 3 large eggs, slightly beaten
• ½ cup cocoa powder

Optional:

• 2 tsp espresso powder
• Ground freeze-dried berry powder or powdered sugar, for decorating
• Fresh berries, whipped cream, or ice cream, for serving

Instructions

1. Preheat oven to 375°F. Line an 8-inch round cake pan with parchment paper and spray with non-stick spray.
2. Melt the butter and chocolate together in the microwave on half power, stirring between intervals until smooth.
3. Stir in the sugar, salt, vanilla, and espresso powder if using. Mix in the beaten eggs.
4. Gently fold in the cocoa powder until just combined — avoid overmixing.
5. Pour into the prepared pan and bake for 20–25 minutes, until the edges are set and slightly crispy but the center remains fudgy.
6. Cool in the pan for 10 minutes, then loosen the edges with a butter knife. Allow to cool completely before decorating.
7. To decorate: cut a heart shape from a piece of paper to use as a stencil. Place it on the cake and dust freeze-dried berry powder or powdered sugar through a fine sieve over the top. Carefully remove the stencil.
8. Serve with fresh berries, whipped cream, or a scoop of ice cream.