Description
This decadent Flourless Chocolate Cake is a rich and indulgent dessert that is perfect for any special occasion. With a dense and fudgy texture, it’s a chocolate lover’s dream come true.
Ingredients
Units
Scale
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
Topping:
- Powdered sugar
- Freshly whipped cream, vanilla ice cream, or 1:1 ganache
- 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: Melt chocolate and butter together, then mix in sugar, espresso powder, salt, and vanilla. Let cool.
- Add eggs and cocoa: Mix in eggs, yolk, and cocoa until smooth. Fold in whipped cream.
- Bake: Pour batter into pan and bake for 25-30 minutes until set but slightly wobbly in the center.
- Cool and chill: Cool in the pan, then refrigerate for at least 6 hours or overnight.
- Serve: Dust with powdered sugar, top with cream or ice cream, and berries. Enjoy!
Notes
- I recommend using Pam nonstick spray for best results with this cake.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 120mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 120mg
