Flourless Chocolate Cake
This Flourless Chocolate Cake is super chocolaty, incredibly rich, luxurious, decadent, moist, fudgy and the best part naturally gluten-free!
Ingredients
- 170 g (6 ounces) high quality semisweet or bittersweet chocolate
- 115 g (8 tabelspoons) unsalted butter, room temperature
- 100 g (½ cup) granulated suger
- 1 teaspoon pure vanilla extract
- 1 to 2 teaspoon espresso powder
- 4 large eggs (room temperature)
- 25 g (⅓ cup) unsweetened natural or dutch-process cocoa powder
Instructions
- Preheat oven to 350°F (177°C). Lightly grease a metal 8" round cake pan; cut a piece of parchment to fit, grease it, and lay it in the bottom of the pan.
- Put the chocolate and butter in a microwave-safe bowl, and heat until the butter is melted and the chips are soft. Stir until the chocolate melt, reheating briefly if necessary. You can also do this over a double boiler.
- Transfer the melted chocolate/butter to a mixing bowl. Stir in the sugar, salt, espresso powder, and vanilla. Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.
- Pour the batter into the prepared pan and bake the cake for 25 minutes or until the cake has a thin crust on the top and the center.
- Let the cake cool on a wire cooling rack for 10 minutes, dust with cocoa powder, serve and enjoy!