Flourless Chocolate Cake

Ingredients

• 1 cup semisweet or bittersweet chocolate chips (For the cake)
• 8 tbsp unsalted butter (At room temperature; for the cake)
• 149 g granulated sugar (For the cake)
• 0.25 tsp table salt (For the cake)
• 1 tsp espresso powder (Optional; use 1 teaspoon for enhanced chocolate flavor or 2 teaspoons for a hint of mocha)
• 1 tsp pure vanilla extract (Optional)
• 3 large eggs (For the cake)
• 0.5 cup Dutch-process cocoa powder (For the cake)
• 1 cup semisweet or bittersweet chocolate chips (For the ganache glaze)
• 0.5 cup heavy cream (For the ganache glaze)

Steps

1. 1

   Preheat the oven to 375°F. Lightly grease a metal 8-inch round cake pan. Cut a piece of parchment to fit the bottom of the pan, grease the parchment, and lay it in the pan.

2. 2

   Place the cake chocolate chips and butter in a microwave-safe bowl. Heat until the butter is melted and the chocolate chips are soft. Stir until smooth, reheating briefly if necessary. Alternatively, melt them over a burner set to very low heat. Transfer the melted chocolate and butter to a mixing bowl.

3. 3

   Add the sugar, salt, espresso powder, and vanilla to the melted chocolate mixture. Stir to combine. Use 1 teaspoon espresso powder for enhanced chocolate flavor or 2 teaspoons for a subtle mocha note.

4. 4

   Add the eggs and beat briefly until the mixture is smooth.

5. 5

   Add the cocoa powder and mix just until combined; do not overmix.

6. 6

   Spoon the batter into the prepared cake pan and smooth the surface if needed.

7. 7

   Bake for 25 minutes. The cake should have a thin crust on top and register at least 200°F in the center when tested with an instant-read thermometer.

8. 8

   Remove the cake from the oven and let it cool in the pan for 5 minutes.

9. 9

   Loosen the edges with a table knife or dull knife. Turn the cake out onto a serving plate so the original top is on the bottom. Some crumbling around the edges is normal. Let the cake cool completely before glazing.

10. 10

    To make the glaze, place the glaze chocolate chips in a heatproof bowl.

11. 11

    Heat the heavy cream until it is not quite simmering and fine bubbles appear around the edge.

12. 12

    Pour the hot cream over the chocolate. Stir very briefly, then let the mixture rest for 5 minutes.

13. 13

    Stir the ganache again, beginning slowly and then stirring more vigorously, until all the chocolate is melted and the glaze is smooth. If chocolate pieces remain, reheat briefly in the microwave or over a low burner, then stir until smooth.

14. 14

    Spoon the glaze over the completely cooled cake, spreading it so it drips over the sides slightly. Allow the glaze to set for several hours before serving.

Notes

If desired, garnish with 1/4 cup sliced almonds toasted in a 350°F oven until golden brown, about 10 minutes. For cleanest slices, dip a sharp knife in hot water, wipe it dry, and repeat for each slice. Wax paper may be used between the batter and pan, but it should not be exposed directly to oven heat.

Nutrition per serving

• dessert
• cake
• baked
• chocolate
• gluten-free
• flourless
• Passover-friendly
• make-ahead