Flourless Chocolate Cake
Ingredients
The cake
-
2
cups
semisweet chocolate chips, divided
-
½
cup
unsalted butter
-
¾
cup
sugar
-
1
teaspoon
instant espresso powder
-
¼
teaspoon
salt
-
1
teaspoon
vanilla extract
-
3
large
eggs, slightly beaten
-
½
cup
unsweetened cocoa powder
The ganache
-
½
cup
heavy cream
-
1
cup
semisweet chocolate chips
-
to taste
powdered sugar
-
to taste
fresh raspberries
Instructions
- 1. Preheat the oven to 350°F and prepare an 8-inch springform pan with parchment and grease.
- 2. Melt 1 cup of chocolate and butter in a microwave-safe bowl for 1 ½ minutes, then stir to combine.
- 3. Mix in sugar, espresso powder, salt, and vanilla extract, then add the eggs and whisk until smooth.
- 4. Stir in cocoa powder gently and pour the batter into the prepared pan.
- 5. Bake for 25 minutes, ensuring the cake reaches an internal temperature of 200°F.
- 6. Allow the cake to cool completely after removing it from the oven.
- 7. For the ganache, melt 1 cup of chocolate and heavy cream in a microwave-safe bowl for 1 ½ minutes and stir until smooth.
- 8. Spread the ganache evenly over the cooled cake and let it set for several hours.
- 9. Serve the cake sliced, dusted with powdered sugar, and topped with raspberries if desired.
Nutrition Facts (estimated)
Servings
8
Calories
519
Total fat
32.9g
Total carbohydrates
58.1g
Total protein
3.7g
Sodium
186mg
Cholesterol
111mg
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