Flourless Chocolate Cake
This dense, fudgy flourless chocolate cake features silky cacao layers and a hint of espresso for rich, bittersweet flavor. Smooth and indulgent, it’s perfect slightly chilled or at room temperature.
Equipment
- 1 9-inch springform pan lightly buttered and dusted with cocoa powder
- 1 heatproof bowl for melting chocolate and butter
- 1 wire rack
Ingredients
- 8 ounces semisweet chocolate
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 4 large eggs
- 2 tablespoons unsweetened cocoa powder
Instructions
- Preheat oven to 350°F and lightly butter the springform pan, then dust with 1 tablespoon cocoa powder.
- Melt chocolate and butter in a heatproof bowl over simmering water, stirring until smooth.
- Remove from heat and whisk in sugar, salt, and vanilla extract until combined.
- Add eggs one at a time, whisking vigorously after each until batter is glossy and blended.
- Pour batter into prepared pan and smooth the top with a spatula.
- Bake 25 minutes until edges set and center jiggles slightly when shaken.
- Cool completely in the pan on a wire rack, then run a knife around edges and release springform.
- Dust top with remaining cocoa powder before serving.
Notes
- Line pan bottom with parchment for easier removal.
- Serve at room temperature or slightly chilled.
- Store leftovers in an airtight container refrigerated up to 3 days.
- For extra flavor, add 1 teaspoon espresso powder with melted chocolate.