Flourless Chocolate Cake
This Flourless Chocolate Cake recipe is rich, decadent, and super easy to make! It's completely gluten-free, and you can top it with your favorite fruit, powdered sugar, or a chocolate ganache!
Ingredients
- ½ cup (1 stick) unsalted butter
- 6.5 ounces dark chocolate, chopped
- ½ teaspoon espresso powder add extra if desired more espresso taste
- ¼ teaspoon salt
- ¾ cup (150g) granulated sugar
- 3 large eggs
- ⅓ cup (33g) cocoa powder preferably dutch-processed
Instructions
- Preheat oven to 375° F
- Spray an 8x8 round pan with baking spray and line the bottom with parchment paper, then spray the parchment paper (Do not skip this step. It will make sure the cake releases)
- Chop up chocolate and butter (into cubes) and place in microwave safe bowl and microwave in 30 seconds increments. Between each increment, remove bowl from microwave and stir butter and chocolate together until melted
- Let cool for several minutes, then add salt and espresso powder and whisk
- Add sugar and whisk until combined
- Add eggs and continue whisking until smooth
- Add cocoa powder and whisk just until incorporated
- Pour batter into baking pan and spread evenly
- Bake for 25 to 30 minutes. The top will look crinkly. A toothpick inserted should come out clean, and if you want to be sure, you can check the internal temperature and should read 200° F
- Remove from oven and let sit in pan for 5 to 10 minutes and then invert on a cooling rack.
- Once completely cooled, you can flip it top side up on a serving plate or leave it upside down. Top with powdered sugar, whipped cream, or other desired frosting.
Notes
Recipe adapted from King Arthur Baking
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