Description

This Indulgent Flourless Chocolate Cake is irresistibly fudgy and rich, perfect for chocolate lovers. Made without flour, it offers a dense and moist texture with a deep chocolate flavor enhanced by espresso powder and vanilla extract. Easy to prepare and baked in a water bath to achieve a silky finish, this cake is a decadent treat that can be enjoyed on any special occasion.

Ingredients

Scale

Chocolate Base

4 oz Butter (Substitute with coconut oil for a dairy-free version.)
8 oz Semi-Sweet Chocolate (Opt for dark chocolate for an even deeper taste.)

Sweeteners and Flavorings

1 cup Granulated Sugar (No substitute recommended for best results.)
1 tbsp Espresso Powder (Omit if you don’t have any.)
1 tbsp Vanilla Extract (Replace with almond extract for a unique twist.)

Eggs and Dry Ingredients

4 large Eggs (No substitutes recommended.)
1/2 cup Unsweetened Cocoa Powder (No direct substitute suggested.)
1/4 tsp Salt (Omit only if sensitive to sodium.)
1 tsp Baking Powder (Skip for a denser cake.)

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Grease a 9-inch round cake pan thoroughly and line it with parchment paper to prevent sticking and allow easy removal of the cake.
Melt Butter and Chocolate: In a microwave-safe bowl, combine the butter and semi-sweet chocolate. Heat gently in short intervals, stirring frequently until the mixture is completely smooth and melted without burning.
Add Sugar and Flavorings: Allow the melted chocolate mixture to cool slightly, then whisk in the granulated sugar, espresso powder, and vanilla extract until fully incorporated and smooth.
Incorporate Eggs: Add the eggs one at a time to the chocolate mixture, whisking thoroughly after each addition. Continue until the batter is shiny, smooth, and homogenous, indicating proper emulsification.
Sift and Fold Dry Ingredients: Sift the unsweetened cocoa powder, salt, and baking powder over the batter. Gently fold the dry ingredients in to maintain the batter’s fudgy consistency without deflating it.
Prepare Water Bath and Bake: Pour the batter into the prepared cake pan. Place the cake pan inside a larger pan and add boiling water halfway up the sides to create a water bath. This technique ensures even cooking and a silky texture. Bake for 28-32 minutes, until the edges are firm but the center remains slightly soft to the touch.
Cool and Unmold: Allow the cake to cool in the pan for approximately 10 minutes. Carefully invert the cake onto a serving plate and let it cool completely to set properly.
Serve: Dust the cooled cake with powdered sugar and garnish with fresh raspberries or whipped cream for an elegant presentation and complementary flavor.

Notes

You can substitute butter with coconut oil to make the cake dairy-free.
Omitting espresso powder will reduce the depth of chocolate flavor but is acceptable.
Replacing vanilla extract with almond extract gives a unique nutty aroma.
Skipping baking powder results in a denser cake with a more fudgy texture.
Use parchment paper lining for easier removal of the delicate cake.
The water bath is essential for gentle, even baking and prevents cracking.