Description
A rich and fudgy Flourless Chocolate Cake that’s gluten-free and incredibly easy to make.
Ingredients
Scale
- 1 Cup Salted Butter
- 1 1/3 Cups Semisweet Mini Chocolate Chips
- 3/4 Cup Unsweetened Cocoa Powder
- 1 1/2 Cups Granulated Sugar
- 1 Teaspoon Espresso Powder (optional)
- 1 Tablespoon Pure Vanilla Extract
- 1/4 Teaspoon Salt
- 4 Large Eggs (room temperature)
- 1 Cup Semisweet Mini Chocolate Chips (for ganache)
- 1/2 Cup Heavy Cream
Instructions
- Preheat your oven to 350°F and line an 8-inch springform pan with parchment paper.
- Melt the butter and 1 1/3 cups chocolate chips in a microwave-safe bowl.
- Add cocoa powder to the mixture and stir until smooth.
- Mix in the sugar, espresso powder, vanilla extract, and salt.
- Add the eggs one at a time, mixing well after each addition.
- Transfer the batter to the prepared pan and smooth the top.
- Bake for 40 to 50 minutes until slightly crackly on top.
- Cool for 15 minutes in the pan, then remove the sides of the springform pan.
- For the ganache, heat the heavy cream and add the remaining chocolate chips, whisking until smooth.
- Pour the ganache over the cooled cake and let it set for about 15 minutes before serving.
Notes
Store leftovers in an airtight container at room temperature for up to three days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 130mg