Flourless Double Chocolate Cake
The ultimate indulgence for chocolate lovers, this Flourless Double Chocolate Cake is rich, fudgy, and unbelievably delicious. With its decadent chocolate flavor and simple ingredients, it’s perfect for any occasion. Treat yourself tonight!
Equipment
- Wooden Spoon
- Mixing Bowl
- Frying Pan
- Whisk
- Baking Sheet
- Food Processor
- Oven
Ingredients
- 1 cup semisweet chocolate chips
- ½ cup butter
- ¾ cup sugar
- ¼ teaspoon salt
- 1 teaspoon espresso powder
- 1 teaspoon vanilla extract
- 3 units eggs
- ½ cup Dutch process cocoa powder, sifted
Instructions
- Preheat your oven to 375 degrees Fahrenheit.
- Grease an 8-inch round cake pan, placing a parchment round at the bottom.
- In a large microwave-safe bowl, combine the semisweet chocolate chips and butter. Heat in 30-second intervals, stirring until smooth.
- Stir in the sugar, salt, espresso powder, and vanilla. Mix until glossy and well combined.
- Add the eggs one at a time, beating briefly until smooth.
- Sift in the Dutch process cocoa powder and fold until combined.
- Scrape the batter into the prepared pan, smoothing the top.
- Bake in the oven for about 25 minutes.
- Cool in the pan for 5 minutes, then flip onto a serving platter.
- For the glaze, microwave more chocolate and cream until almost melted; whisk until smooth.
- Pour the glaze over the cake and allow it to set for a couple of hours.
Notes
- Storage: Keep leftovers in an airtight container for up to three days.
- Freezing: Wrap individual slices tightly in plastic wrap for freezing.
- Pairing: Serve with fresh berries for a delightful contrast.
- Serving suggestion: Dust the top with powdered sugar before serving.
- Variations: Add nuts or chocolate chunks for texture.