Flourless Chocolate Cake

1. Stage

Preheat the oven to 350°F. Set the rack in the middle of the oven.  Lightly spray the bottom of an 8-inch round cake pan with nonstick cooking spray. Line the bottom of the pan with parchment paper. Then, spray it once more, taking care to grease the parchment and sides. Set it aside.

2. Stage

Melt the butter and chocolate:  In a medium saucepan, add 2 inches of water and bring it to a simmer over medium heat. In a medium heatproof bowl, add the butter and chopped chocolate, and set the bowl over the pot of simmering water. The water should not touch the bottom of the bowl. Stir until the butter and chocolate are fully melted.

3. Stage

Add the espresso powder:  Remove the bowl from the heat and whisk in the espresso powder. Let the chocolate mixture cool slightly, about 5 minutes.

4. Stage

Add the sugars and vanilla:  Whisk in both sugars and salt until there are no visible lumps of sugar. Add the vanilla and whisk to combine.

5. Stage

Add the eggs and cocoa powder: Add the eggs, one a time, whisking well after each addition, about 30 seconds each. Do not add the next egg until the previous is fully incorporated. The mixture may look broken—continue whisking until smooth.  Add the cocoa powder and whisk until no dry bits remain.

6. Stage

Bake the cake:    Pour the batter into the prepared cake pan and use a small offset spatula or rubber spatula to evenly spread it out. Bake the cake until set, puffed, and a toothpick inserted into the middle comes out with moist crumbs, 25 to 30 minutes.

7. Stage

Cool the cake: Set the pan on a wire rack until slightly cooled, 10 to 15 minutes. Run a small offset spatula or paring knife around the cake. Flip the cake out onto a serving platter or cake stand. Peel off and discard the parchment paper. Let the cake fully cool.

8. Stage

Make the ganache: In a heatproof bowl, add the chocolate and a pinch of salt. You can wash, dry, and use the same bowl you used to make the cake. In a small saucepan set over medium heat, add the heavy cream and heat until it comes to a simmer, with some vigorous bubbling around the edges and steam coming off the surface, 1 to 2 minutes. Do not let it boil. Immediately pour the hot cream over the chocolate. Let sit for a minute, then stir until it is smooth, silky, and fluid.

9. Stage

Pour the ganache over the cooled cake:  Pour the warm ganache over the cooled cake. Don’t worry if it drips down the sides. Let the ganache set on the cake at room temperature for 30 minutes to 1 hour. You could pop it in the fridge for about 10 minutes instead.

10. Stage

Serve:  For the best texture, serve the cake at room temperature. Use a hot, dry knife to cut clean slices, wiping the knife clean between each cut. Serve with whipped cream and fresh raspberries.  Store the cake covered tightly with plastic wrap or in an airtight container at room temperature for up to 2 days or up to 5 days in the refrigerator. If the cake has been topped with fresh fruit, remove the fruit before leaving it on the counter, or store the cake in the refrigerator.  Did you love the recipe? Leave us some stars below!