Flourless Chocolate Cake

Flourless Chocolate Cake

Recipe adapted from King Arthur

1 cup good quality bittersweet chocolate chips

8 tablespoons unsalted butter, room temperature

¾ cup granulated sugar

¼ teaspoon kosher salt

1 to 2 teaspoons espresso powder, optional

1 teaspoon vanilla extract

3 large eggs

½ cup good quality Dutch-process cocoa

lightly sweetened whipped cream, for serving

cocoa powder, for dusting

Preheat your oven to 375˚F. Spray an 8-inch springform pan with nonstick cooking spray. Line the bottom with a round of parchment paper and spray the parchment with nonstick cooking spray.

Combine chocolate chips and butter in a heat proof bowl. Place the bowl over a pot filled halfway with water. Bring the water to a simmer and heat until the chocolate is fully melted. Whisk in the sugar, salt, espresso powder (if using) and vanilla. Whisk in the eggs, beating briefly until smooth. Whisk in the cocoa powder just until combined.

Pour the batter into the prepared pan and bake for about 25 minutes, rotating the pan halfway through cooking. The top will form a thin crust and the cake will register 200˚F on an instant-read thermometer inserted into its center. Remove the cake from the pan and let cool for 5-10 minutes before unmolding. To unmold, run a knife around the edges of the cake and slowly loosen the outer ring and remove. Let the cake cool completely and serve topped with a generous amount of whipped cream and a light sprinkle of cocoa powder.