Flourless Chocolate Cake
Ingredients
The cake
-
½
cup
unsalted butter
-
6
ounces
high quality semi-sweet chocolate, finely chopped
-
⅔
cup
granulated sugar
-
2
teaspoons
espresso powder
-
1½
teaspoons
pure vanilla extract
-
4
large
eggs, at room temperature
-
⅓
cup
unsweetened cocoa powder
-
⅛
teaspoon
salt
-
½
teaspoon
baking powder (optional)
Mocha Whipped Cream
-
1
teaspoon
espresso powder
-
1
teaspoon
warm water
-
1
cup
cold heavy cream or heavy whipping cream
-
3
tablespoons
confectioners’ sugar
-
1
tablespoon
unsweetened cocoa powder
Instructions
- Preheat the oven to 350°F (177°C) and prepare an 8-inch round cake pan with parchment paper.
- Melt the butter and chopped chocolate together in a heat-proof bowl.
- Whisk in the sugar, espresso powder, and vanilla extract, then add the eggs and mix until smooth.
- Stir in the cocoa powder, salt, and optional baking powder.
- Pour the batter into the prepared cake pan.
- Create a steamy oven by placing a metal roasting pan filled with boiling water on the bottom rack.
- Bake the cake for about 30 minutes, checking for doneness with a toothpick.
- Cool the cake for 10 minutes in the pan before inverting it onto a serving plate.
- Refrigerate the cake for 1-2 hours to cool completely.
- Prepare the mocha whipped cream by mixing espresso powder with warm water, then whipping it with cream, sugar, and cocoa powder until medium peaks form.
- Serve the cake topped with the mocha whipped cream and any additional toppings if desired.
Nutrition Facts (estimated)
Servings
8
Calories
300
Total fat
20g
Total carbohydrates
30g
Total protein
4g
Sodium
150mg
Cholesterol
150mg
You might also like