Description
Pure chocolate heaven on a plate! This rich, fudgy flourless chocolate cake has a texture somewhere between a brownie and the most luxurious chocolate mousse. Naturally gluten-free and incredibly easy to make.
Ingredients
1 and 1/4 cups semisweet chocolate chips
1 stick (8 tablespoons) unsalted butter
3/4 cup granulated sugar
1 teaspoon instant espresso powder (optional)
1/4 teaspoon fine sea salt
1 teaspoon vanilla extract
3 large eggs plus 1 egg yolk
1/2 cup Dutch-process cocoa powder
1/2 cup heavy cream, well chilled
Powdered sugar for dusting
Fresh berries for serving
Instructions
1. Preheat oven to 350°F. Spray an 8-inch round cake pan with nonstick cooking spray, line bottom with parchment paper, and spray again.
2. In a large microwave-safe bowl, heat chocolate chips and butter in 30-second bursts, stirring after each, until just melted and smooth.
3. Whisk in sugar, espresso powder, salt, and vanilla until combined. Let cool to room temperature.
4. Add all eggs plus the extra yolk at once. Whisk vigorously until smooth and glossy.
5. Whisk in cocoa powder until just combined. Batter will be thick.
6. In a separate small bowl, beat heavy cream to medium peaks using an electric mixer or immersion blender.
7. Gently fold whipped cream into chocolate batter using a rubber spatula until combined.
8. Pour batter into prepared pan and smooth the top.
9. Bake for 25 to 30 minutes until edges are set, center has a slight jiggle, and internal temperature reaches 200°F.
10. Cool in pan on wire rack for 10 minutes. Run a thin knife around edges. Let cool completely in pan.
11. Cover and refrigerate for at least 6 hours or overnight.
12. To serve, run a sharp knife under hot water between slices. Dust with powdered sugar and top with fresh berries.
Notes
Use the best quality chocolate you can afford.
Make sure eggs are at room temperature before adding.
Don’t overbake or cake will be dry instead of fudgy.
Parchment circles with tabs make removal foolproof.
This cake naturally sinks as it cools.
Store covered in refrigerator for up to 3 days.
Freeze wrapped slices for up to 2 months.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American