Name: Flourless Chocolate Cake
Prep time: 10 min
Cook time: 10 min
Yield: 1
Ingredients: Cooking spray -; 6 oz. bittersweet chocolate, roughly chopped -; 1/2 c. (1 stick) butter, cut into large chunks -; 1 tsp. instant espresso powder -; 1/4 c. hot water -; 1 c. granulated sugar -; 4 large eggs -; 3/4 c. unsweetened cocoa powder (preferably Dutch process) -; 1/2 c. heavy cream -; 1 c. semisweet chocolate chips -; Raspberries, for serving -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Flourless Chocolate Cake

1. Cooking spray -

2. 6 oz. bittersweet chocolate, roughly chopped -

3. 1/2 c. (1 stick) butter, cut into large chunks -

4. 1 tsp. instant espresso powder -

5. 1/4 c. hot water -

6. 1 c. granulated sugar -

7. 4 large eggs -

8. 3/4 c. unsweetened cocoa powder (preferably Dutch process) -

9. 1/2 c. heavy cream -

10. 1 c. semisweet chocolate chips -

11. Raspberries, for serving -

How to cook deliciously - Flourless Chocolate Cake

1. Stage

Preheat oven to 350° and grease an 8" springform pan with cooking spray.

2. Stage

Make cake: Place a small saucepan filled halfway with water over medium heat and bring to a simmer. Place bittersweet chocolate and butter in a heatproof bowl and set over the simmering pot, ensuring the water does not touch the bottom of the bowl. Stir until chocolate and butter are completely melted. Turn off heat and remove bowl from saucepan.

3. Stage

Dissolve espresso powder in hot water. Add sugar and espresso to melted chocolate and whisk until completely combined then add eggs and whisk to combine. Stir in cocoa powder.

4. Stage

Pour batter into prepared springform pan and bake until just set in the middle and a thin crust forms, about 35 minutes.

5. Stage

Let cake cool for 15 minutes, then remove sides of springform pan. Let cake cool completely.

6. Stage

Meanwhile, make ganache: Place heavy cream in a small saucepan and bring to a simmer. Place chocolate chips in a heatproof bowl, then pour hot cream over chocolate chips. Let sit 1 minute, then whisk to combine.

7. Stage

Pour ganache over cake and smooth with an offset spatula. Place in refrigerator until set, if desired, about 10 minutes.

8. Stage

Top with raspberries to serve.