Sometimes the simplest recipes are the most delicious. This flourless chocolate cake recipe is proof of that. This recipe is naturally gluten free and very rich, with notes of espresso and dark chocolate. We highly recommend buying the best quality chocolate here, preferably Guittard 63% extra dark chocolate baking chips.
Time & Yield
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Prep Time: 15 mins
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Cook Time: 25 mins
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Total Time: 45 mins
Serves/Yield: 6-8
Ingredients
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1 cup of either dark chocolate baking chips (preferably Guittard 63% extra dark) or 6z finely chopped dark chocolate (such as Lindt 70%) or bittersweet baking chocolate.
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8 tbs (1 stick) unsalted butter, at room temperature
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¾ cup granulated sugar
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¼ tsp table salt
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2 tsp ground instant espresso powder
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1.5 tsp vanilla extract
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1 tbs Kahlua
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3 large eggs
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½ cup Dutch process cocoa (dark, if available)
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Confectionary sugar, for serving
Instructions
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Preheat an oven to 375 degrees. Ensure an oven rack is positioned in the middle rack. Grease and line a 8” round cake pan with parchment
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Over low heat or in a microwave in 30 second increments, melt the butter and chocolate, stirring frequently. Transfer to a mixing bowl and stir in everything except the eggs.
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Add the eggs one at a time, stirring to combine after each. Fold in the cocoa powder, being careful not to over mix.
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Spoon the batter into a prepared pan and bake for 25 minutes or until a thin crust has developed. Allow to cool in the pan.
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When ready to serve, invert onto a serving plate or serve straight from the parchment paper. You can sprinkle with confectionary sugar cocoa powder, or serve alongside ice cream, but the dish is especially rich and doesn’t need much additions.
