Description
Indulge in the rich and decadent flavor of this Flourless Chocolate Cake. A deliciously moist and fudgy cake that is perfect for any chocolate lover.
Ingredients
Units
Scale
For the cake:
- 1 1/4 cups (213 grams) semisweet chocolate chips
- 1 stick (113 grams) unsalted butter
- 3/4 cup (150 grams) granulated sugar
- 1 teaspoon instant espresso powder, optional
- 1/4 teaspoon fine salt
- 1 teaspoon vanilla extract
- 3 large eggs plus 1 egg yolk
- 1/2 cup (43 grams) Dutch-process cocoa
- 1/2 cup (120 grams) heavy cream, chilled
For the topping:
- Powdered sugar
- Freshly whipped cream, vanilla ice cream, or 1:1 ganache (chocolate ganache recipe here)
- Fresh strawberries or raspberries
Instructions
- Preheat the oven: Preheat the oven to 350°F. Grease and line an 8-inch round cake pan.
- Melt chocolate and butter: In a microwave-safe bowl, melt chocolate and butter in increments. Stir until smooth.
- Prepare batter: Whisk in sugar, espresso powder, salt, and vanilla. Add eggs, cocoa powder, and fold in whipped cream.
- Bake: Pour batter into the pan and bake for 25-30 minutes until the center is set.
- Cool and serve: Let the cake cool in the pan, then refrigerate for at least 6 hours. Serve chilled with powdered sugar, whipped cream, and berries.
Notes
- I recommend using Pam nonstick spray for best results with this cake.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 25g
- Sodium: 150mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 130mg
