Description
Indulge in this dense, elegant, and naturally gluten-free flourless chocolate cake. Designed for both busy weeknights and sophisticated dinner parties, this recipe relies on high-quality butter, premium semi-sweet chocolate, and a hint of espresso powder to create a rich, fudge-like consistency. It is a reliable, luxurious dessert that highlights the deep flavor of cocoa without requiring complex pastry techniques.
Ingredients
1/2 cup Unsalted Butter
6 ounces Semi-sweet Chocolate, finely chopped
2/3 cup Granulated Sugar
2 teaspoons Espresso Powder
1.5 teaspoons Vanilla Extract
4 Large Eggs, room temperature
1/3 cup Cocoa Powder
1/8 teaspoon Salt
Instructions
Preheat your oven to 350°F (177°C) and arrange racks in the bottom and center positions.
Grease an 8-inch round cake pan thoroughly and line it with parchment paper.
Combine butter and chopped chocolate in a large heat-proof bowl.
Melt the mixture in 20-second microwave intervals, stirring in between until smooth.
Whisk in the granulated sugar, espresso powder, vanilla extract, and salt until well combined.
Add the eggs one at a time, whisking well after each addition.
Sift in the cocoa powder and gently fold into the batter until just incorporated.
Pour the batter into the prepared pan and smooth the top.
Bake for 30 minutes, or until the center is set.
Allow the cake to cool completely in the pan before unmolding.
Notes
Ensure all ingredients are at room temperature for the best emulsion. The espresso powder is highly recommended to enhance the chocolate profile without adding a coffee taste. Store at room temperature in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 30
- Category: Baking
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 85mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 95mg