Amazing Flourless Chocolate Cake

Ingredients

• 4 oz bittersweet chocolate bar (chopped into small pieces)
• 0.5 cup unsalted butter (cubed)
• 0.5 cup natural cocoa powder (unsweetened, plus extra for dusting)
• 0.75 cup granulated sugar
• 1 tsp cinnamon (optional)
• 1 tsp espresso powder (optional, to enhance chocolate flavor)
• 0.25 tsp salt (plus more for a saltier finish if desired)
• 4 eggs (large)
• 1 tsp vanilla extract (optional)
• fresh raspberries (for garnish)

Steps

1. 1

   Preheat your oven to 350°F (175°C).

2. 2

   Prepare a double boiler by filling a medium pot with about 1.5 inches of water and bringing it to a simmer over medium heat.

3. 3

   Finely chop the 4 ounces of bittersweet chocolate into small, uniform pieces to ensure even melting.

4. 4

   Place the chopped chocolate and 1/2 cup of cubed unsalted butter into a medium heat-proof bowl.

5. 5

   Set the bowl over the simmering water, ensuring the bottom of the bowl does not touch the water. Stir occasionally until the mixture is fully melted and smooth.

6. 6

   While the chocolate melts, grease an 8-inch round cake pan with cooking spray and line the bottom with a parchment paper round.

7. 7

   Remove the melted chocolate and butter mixture from the heat and bring it to your workspace.

8. 8

   Sift 1/2 cup of cocoa powder into the chocolate mixture to remove any clumps.

9. 9

   Add 3/4 cup of granulated sugar, 1 teaspoon of cinnamon (if using), 1 teaspoon of espresso powder (if using), and 1/4 teaspoon of salt. Whisk until well combined.

10. 10

    Add the 4 eggs one at a time, whisking gently after each addition until just combined. Do not whisk vigorously; you want to avoid incorporating too much air to keep the cake dense and fudgy.

11. 11

    Stir in 1 teaspoon of vanilla extract if desired.

12. 12

    Pour the batter into the prepared cake pan and tap the pan on the counter to release any large air bubbles.

13. 13

    Bake at 350°F for 18 to 22 minutes. The edges should be set, but the center should still be slightly gooey.

14. 14

    Allow the cake to cool in the pan for a few minutes. Run a knife around the edge to loosen it, then invert the cake onto a wire rack and remove the parchment paper.

15. 15

    Once cooled, transfer to a serving plate. Dust with cocoa powder or powdered sugar and garnish with fresh raspberries.

Notes

Storage: The cake lasts up to one week in the refrigerator or three months in the freezer. Bring to room temperature before serving for the best texture. Variations: You can add orange zest, orange blossom water, or a splash of dark rum or bourbon for different flavor profiles.

Nutrition per serving

• dessert
• gluten-free
• baked
• chocolate
• cake
• holiday
• italian