Decadent Flourless Chocolate Cake
Ingredients
- • 225 g dark chocolate (70% cocoa)
- • 170 g unsalted butter
- • 200 g granulated sugar
- • 5 item large eggs
- • 5 ml vanilla extract
- • 30 g unsweetened cocoa powder
- • 2 g instant espresso powder
- • 2 g salt
Instructions
- 1
Preheat your oven to 375°F (190°C). Grease a 9-inch round springform pan and line the bottom with parchment paper.
- 2
Chop the dark chocolate and butter into small pieces. Place them in a heatproof bowl set over a pot of simmering water (double boiler method). Stir occasionally until completely melted and smooth. Remove from heat and let cool for 5 minutes.
- 3
In a large mixing bowl, whisk together the eggs and sugar until well combined and slightly thickened, about 2-3 minutes. The mixture should be pale and fluffy.
- 4
Add the vanilla extract, cocoa powder, espresso powder, and salt to the egg mixture. Whisk until fully incorporated.
- 5
Pour the melted chocolate mixture into the egg mixture and gently fold together using a rubber spatula. Mix until no streaks remain and the batter is smooth and glossy.
- 6
Pour the batter into the prepared springform pan and smooth the top with a spatula.
- 7
Bake for 30-35 minutes. The cake should have a slight jiggle in the center and a crackly top. A toothpick inserted should come out with moist crumbs, not wet batter.
- 8
Remove from the oven and let cool in the pan on a wire rack for 15 minutes. The cake will sink slightly in the center - this is normal.
- 9
Run a knife around the edges and carefully release the springform. Let the cake cool completely before serving, at least 1 hour.
- 10
Dust with additional cocoa powder or powdered sugar before serving if desired. Serve with whipped cream or fresh berries.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"The secret to this cake is not overbaking - it should be fudgy and dense, not dry. The center will continue to set as it cools, so pull it from the oven when it still has a slight wobble. For the richest flavor, use high-quality dark chocolate with at least 70% cocoa content."
