Indulge in this rich and decadent Flourless Chocolate Cake that’s perfect for any occasion! It’s simple to make and delivers a chocolate experience like no other.
Tips for Success
Be sure to let the cake cool completely before serving; it makes slicing so much easier and enhances the flavors. Plus, try adding a dollop of whipped cream or fresh berries for that extra touch!
Favorite Parts
This cake is so satisfying to make, and watching it puff up in the oven is simply magical. Trust me, you’ll love it!
Ingredients
- For the cake:
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- For the topping:
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Instructions
- Prepare the pan:
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Step 1- Preheat the oven: Preheat the oven to 350°F. Lightly grease a light colored 8-inch round 3-inch deep cake pan with nonstick cooking spray.* Place a parchment round on the bottom of the pan and spray again.
- Melt chocolate and butter:
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Step 2- Melt the mixture: In a large microwave-safe bowl, heat the chocolate chips and butter in 30-second increments, stirring between each, until just barely melted. Stir until smooth. Whisk in the sugar, espresso powder, salt, and vanilla. Let cool.
- Combine ingredients:
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Step 3- Add eggs and cocoa: Add in the eggs and yolk all at once, vigorously whisking until smooth. Whisk in the cocoa powder until just combined. Batter will be thick.
- Fold in whipped cream:
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Step 4- Whip the cream: In a small but deep bowl or measuring cup, use an electric mixer or immersion blender fitted with a whisk attachment to beat the heavy cream to medium peaks. Using a rubber spatula, gently fold the whipped cream into the batter until combined.
- Bake the cake:
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Step 5- Pour and smooth: Pour the batter into the prepared pan and smooth the top.
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Step 6- Bake: Bake the cake for about 25 to 30 minutes, or until the cake has puffed up, the edges are set but the center is still slightly wobbly, and the center is at least 200°F using an instant-read thermometer.
- Cool and refrigerate:
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Step 7- Cool the cake: Remove from the oven and let cool in the pan on a wire rack for 10 minutes. The cake will deflate slightly as it cools. Loosen the edges of the still-warm cake from the pan with a thin flexible knife or offset spatula so it unmolds easier when ready to serve. Let cool completely in the pan. Once cool, cover and refrigerate for at least 6 hours but preferably overnight. At this point, the cake can be kept covered in the fridge for up to 3 days as well as any leftovers.
- Serve:
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Step 8- Dust and serve: This cake is best served chilled. When ready to serve, remove the cake to a serving plate. Use a sharp knife to cut into slices, running the knife under hot water and wiping off the blade between slices. Place a spoonful of powdered sugar in a small fine mesh strainer and dust over each slice. Top with whipped cream or a scoop of ice cream and a few berries. Serve.
Nutrition
- Calories: 350, Fat: 22g, Carbs: 38g, Protein: 5g
Cooking techniques
When melting chocolate, be careful not to overheat it; stir it well to achieve a smooth consistency. Folding whipped cream in gently helps maintain the light texture of the cake.
Variations or substitutions
For a deeper flavor, consider adding a touch of orange zest or using dark chocolate instead of semisweet. You can also swap in almond or coconut flour for a unique twist!
Storage tips
Keep any leftovers covered in the fridge for up to 3 days. This cake is best enjoyed chilled, so serve it straight from the fridge for the best texture!
Notes
Remember, the cake will deflate slightly as it cools — that’s perfectly normal! Enjoy every delicious bite!
