Description
Indulge in this decadent Flourless Chocolate Cake that’s rich, moist, and intensely chocolatey. Topped with a dusting of powdered sugar and served with whipped cream and fresh berries, it’s the perfect dessert for any occasion.
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 an 8-inch round cake pan and line with parchment paper.
- Melt chocolate and butter: In a microwave-safe bowl, melt chocolate and butter until smooth. Stir in sugar, espresso powder, salt, and vanilla. Let cool.
- Combine ingredients: Add eggs and yolk, whisk until smooth. Mix in cocoa powder. Fold in whipped cream.
- Bake: Pour batter into the 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, slice, and serve with whipped cream and berries.
Notes
- Use Pam nonstick spray for best results.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 23g
- Sodium: 110mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 115mg
