Flourless Chocolate Cake
Discover the secrets of making the perfect Flourless Chocolate Cake with our easy-to-follow guide.
Ingredients
- 1 cup Chocolate high-quality semi-sweet or bittersweet chocolate chips
- 8 tablespoons unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 3 Large eggs at room temperature
- 1/2 cup Dutch-process cocoa powder
- 1/4 teaspoon table salt
- 1 teaspoon Vanilla Extract optional
- 1 to 2 teaspoons Espresso Powder optional
Instructions
Preparation:
- Preheat your oven to 375°F (190°C).
- Lightly grease an 8-inch round cake pan. Cut a piece of parchment paper to fit, grease it, and lay it in the bottom of the pan.
Melting Chocolate and Butter:
- Put the chocolate and butter in a microwave-safe bowl.
- Heat until the butter is melted and the chocolate chips are soft. Stir until completely melted. Alternatively, melt them together over low heat on the stove.
Mixing the Batter:
- Stir in the sugar, salt, espresso powder (if using), and vanilla extract into the melted chocolate mixture.
- Add the eggs, beating them in until smooth.
- Mix in the cocoa powder just until combined.
Baking the Cake:
- Spoon the batter into the prepared pan and smooth the top.
- Bake for 25 minutes, until the top forms a thin crust and an instant-read thermometer inserted into the center reads at least 200°F (93°C).
Cooling:
- Remove the cake from the oven and let it cool in the pan for 5 minutes.
- Loosen the edges with a knife and turn it out onto a serving plate. Allow it to cool completely