It’s rare I meet a chocolate dessert that I don’t absolutely love, but one of my all-time favorites would have to be Flourless Chocolate Cake. If you’re not familiar with this cake, then you are in for a real treat! While it is flourless and therefore naturally gluten-free, it’s still over the top decadent in flavor and texture. I’d compare it more to a soft and gooey brownie than your typical cake. It can be a real showstopper for a special occasion, but it’s secretly incredibly easy to make. Let’s get into it…
You’ll start out by melted chocolate chips and a stick of butter until fully melted. This can be done in the microwave for simplicity’s sake. Next, mix in sugar, salt, vanilla, and the secret ingredient: a teaspoon of espresso powder. The super subtle coffee flavor deepens the overall flavor of the cake and gives it that extra oomph that no one can quite put their finger on. A hefty half cup of cocoa powder and some whipped cream finish off the better– make sure to give it a little taste… it’s heavenly!
The cake bakes for about half an hour and will still have a slight jiggle in the center when it’s done. You’ll need to exercise some patience and let the cake fully cool before slicing it (we know it’s tough!). Serve it up with fresh whipped cream, berries, or a dusting of powdered sugar. Give the recipe a try for your next get-together and you’re sure to have a new favorite on your hands!
Flourless Chocolate Cake
15m prep time
30m cook time
- 1 cup semisweet chocolate chips
- ½ cup butter
- ¾ cup sugar
- 1 teaspoon instant espresso powder
- ½ teaspoon salt
- 1 ½ teaspoons vanilla
- 3 eggs + 1 additional egg yolk
- 1/2 cup Dutched cocoa powder
- ½ cup heavy whipping cream, chilled
- Whipped cream for garnish
- Preheat oven to 350 degrees F and line a round 8-inch metal cake pan with parchment paper. Grease paper and set aside.
- In a large microwave-safe bowl, add chocolate chips and butter. Microwave for 30 seconds, stir, and then repeat process until chocolate is fully melted and smooth.
- Add sugar, espresso, salt, and vanilla and whisk until well combined. Allow mixture to cool for 10 minutes.
- As batter cools, beat heavy cream until peaks form. Set aside.
- Add eggs and yolk to the cooled batter and whisk until smooth.
- Mix in cocoa until just combined. Don’t over mix.
- Fold in whipped cream gently.
- Transfer batter to the prepared cake pan and bake for 28-32 minutes. Center of cake will still have a slight jiggle, but edges should be set.
- Allow cake to cool completely before cutting. Serve chilled with whipped cream.
Recipe adapted from Handletheheat.com