Description
A rich, fudgy dessert with bold espresso notes and velvety chocolate. No flour or eggs means a crumbless texture perfect for cocoa lovers.
Ingredients
Semisweet/bittersweet chocolate (8 oz / 225g), 60%+ cocoa
Unsalted butter (½ cup / 1 stick), room temperature
Granulated sugar (¾ cup), sub honey for low-refined option
Large eggs (2), room temperature
Vanilla extract (1 teaspoon)
Instant non-dairy espresso powder or brewed espresso (6 oz)
Salt (pinch)
Instructions
Preheat oven to 375°F (190°C). Grease a 9-inch cake pan with parchment paper
Chop chocolate into ½” chunks and butter into small tabs
Microwave chocolate/butter in 30-second bursts until glossy
Whisk eggs, sugar (or honey), vanilla, espresso, and salt until pale
Fold melted chocolate into egg mixture with gentle zig-zag motions
Pour into pan, smooth top, and tap to remove bubbles
Bake 25-30 minutes. Test with toothpick 1″ from edge: should pull out cleanly
Notes
Chop chocolate <½" to prevent clumps
Use non-dairy espresso beans to avoid bitterness
Cakey version: Bake until wobble subsides
Fudgy version: Remove when center still wobbles
If over-microwaved chocolate, stir in 1 tsp oil to rescue
- Prep Time: 15
- Cook Time: 30
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 35g
- Sodium: 200mg
- Fat: 23g
- Saturated Fat: 17g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 5g