Have you ever tasted something and thought to yourself I somehow need to recreate that? Well I don’t know the exact place I had flourless chocolate cake for the first time but I decided it was time to make one! Thanks to my lovely friend Madison for sharing this amazing recipe with me and allowing me to share it with all of you. This cake is like brownies and a piece of ooey gooey fudge had a baby.

Every story deserves a dessert, and this one belongs to The Wind Weaver. From the moment we meet Rhya, it’s impossible not to adore her—especially when we learn about her fondness for chocolate-covered strawberries. So, in Rhya’s honor, we’ve crowned this rich, decadent chocolate cake with fresh strawberries, adding a sweet nod to one of her favorite treats.

Grab your apron, pour yourself a cozy drink, and let’s bake a dessert worthy of the pages of The Wind Weaver.

Ingredients:

For this recipe I swapped out any dairy for a dairy free version!

• 1 cup semi-sweet chocolate chips
• ½ cup butter
• ¾ cup sugar
• Pinch of salt
• 1 teaspoon espresso powder (optional, but makes it just a little more yummy)
• Vanilla (measured with your ❤️)
• 3 whole eggs, room temperature
• 1 egg yolk, room temperature
• ½ cup unsweetened cocoa powder
• ⅓ cup cold heavy whipping cream

Baking instructions:

1. Preheat your oven to 350°F.
2. Butter an 8-inch round cake pan. You can also line the bottom with parchment paper for an extra layer of insurance.
3. Melt the chocolate chips and butter together until smooth and fully incorporated. Let the mixture cool for 2–3 minutes—you want it warm, not hot.
4. Whisk the sugar, salt, vanilla, and espresso powder (if using) into the chocolate mixture.
5. Add the eggs and egg yolk, whisking until smooth. Stir in the cocoa powder. The batter will be thick, almost like brownie batter.
6. In a separate bowl, whip the cold heavy cream until stiff peaks form.
7. Using a rubber spatula, gently fold the whipped cream into the chocolate mixture until no streaks remain.
8. Pour the batter into your prepared pan and bake for 25–30 minutes, or until an instant-read thermometer inserted into the center reads 200°F.

⭐ Important: Let the cake cool in the pan for only 5–10 minutes. Waiting longer can make it much more difficult to remove.

9. Refrigerate the cake for 1–2 hours before serving.

AND… that was all she wrote. Enjoy this amazing piece of chocolate cake that turned into a work of art.