Decadent Flourless Chocolate Cake
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.
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."
