Flourless Chocolate Cake (Print Version)
# Ingredients:
→ For the cake
01 -
1 cup semisweet chocolate chips or chopped chocolate
02 -
1/2 cup unsalted butter
03 -
3/4 cup granulated sugar
04 -
1/4 teaspoon salt
05 -
1 teaspoon vanilla extract
06 -
3 large eggs, slightly beaten
07 -
1/2 cup Dutch process cocoa powder
→ For the chocolate ganache
08 -
1 cup semisweet chocolate chips or chopped chocolate
09 -
1/2 cup heavy cream
# Instructions:
01 -
Preheat oven to 375°F. Grease an 8-Inch round cake pan with nonstick cooking spray. Cut a piece of parchment to fit the bottom of the pan, place it inside, and spray again with nonstick cooking spray. Set aside.
02 -
In a large microwave-safe bowl, combine the chocolate and butter. Heat until the butter is melted and chocolate is softened, about 1 minute. Stir until smooth. If needed, microwave in 10-second increments and stir again.
03 -
Add sugar, salt, and vanilla extract to the melted chocolate mixture and stir to combine. Stir in eggs until smooth, then gently mix in the cocoa powder until just combined.
04 -
Pour the batter into the prepared pan. Bake for 25 minutes, or until the cake has a thin crust on top and the center reaches 200°F using an instant-read thermometer.
05 -
Let the cake cool on a wire rack for 10 minutes. Loosen the edges with a butter knife, then carefully flip it onto a serving plate so the bottom becomes the top. Allow it to cool completely.
06 -
In a medium microwave-safe bowl, combine the chocolate and cream. Heat until the cream is very hot, about 30 seconds. Stir until the chocolate melts and the mixture is smooth. If needed, microwave longer in 10-second increments.
07 -
Spread the ganache evenly over the cooled cake. Let the glaze set completely, ideally in the refrigerator for a few hours.
08 -
Slice the cake and serve it with powdered sugar, raspberries, whipped cream, or ice cream as desired.