Preheat oven to 375°F (190°C). Grease an 8-inch round cake pan and line with parchment paper.
Melt chocolate & butter: In a microwave-safe bowl, melt chocolate and butter together in 30-second intervals, stirring until smooth.
Mix: Stir in sugar and salt. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Bake: Pour batter into the prepared pan and smooth the top. Bake for 20–25 minutes, or until the center is set but still slightly soft (it will firm as it cools).
Cool & Serve: Let cool for 10 minutes, then remove from pan. Dust with powdered sugar or cocoa powder before serving.
💡 Tips & Variations:
Add 1 tsp espresso powder to enhance the chocolate flavor. ☕
Top with whipped cream, berries, or a drizzle of caramel for extra indulgence.
For a mini dessert version, bake in a muffin tin for 12 flourless chocolate cupcakes.
If you want, I can give you 3 more quick flourless recipes — one for lemon bars, one for peanut butter dessert, and one for no-bake cheesecake. They’re all under 10 minutes prep! 🍋🥜🍰
