Ingredients:
- 1 cup of semisweet or bittersweet chocolate chips, weighing 170 grams.
- 8 tablespoons of unsalted butter, softened to room temperature, totaling 113 grams.
- 3/4 cup (149g) granulated sugar
- 1/4 teaspoon table salt
- 1 to 2 teaspoons espresso powder (optional)
- 1 teaspoon vanilla extract (optional)
- 3 large eggs
- 1/2 cup (42g) Dutch-process cocoa
Step-By-Step Instructions:
- Preparation: Preheat the oven to 375°F (190°C). Lightly grease an 8-inch round cake pan. Cut a piece of parchment paper to fit the bottom of the pan, grease it, and place it inside.
- Combine: the chocolate and butter in a microwave-safe bowl to melt together.
- 3.5 Heat in 30-second intervals, stirring each time, until melted and smooth. Alternatively, melt over low heat on the stove. Transfer to a mixing bowl.
- Add Flavorings: Stir in granulated sugar, salt, espresso powder (if using), and vanilla extract (if using). These enhance the chocolate’s flavor, with espresso adding a hint of mocha.
- Incorporate Eggs: Add the eggs one by one, beating briefly after each addition until the mixture is smooth.
- Add Cocoa Powder: Mix in the Dutch-process cocoa powder until just combined. Be careful not to overmix.
- Pour: the batter into the greased and lined pan and bake the cake.
- 3.5. Bake for about 25 minutes, until the top forms a thin crust and an instant-read thermometer registers at least 200°F (93°C) when inserted into the center.
- Cooling and Glazing: Remove from the oven and let cool in the pan for 5 minutes. Use a knife to gently loosen the edges, then flip the cake onto a serving plate. Let it cool completely before applying the glaze.
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Directions for Glaze:
- Prepare Glaze: Place chocolate chips in a heatproof bowl. Heat heavy cream until just below simmering, then pour over the chocolate. Let sit for 5 minutes, then stir until smooth. If needed, gently reheat to melt any remaining bits of chocolate.
- Apply Glaze: Spoon the chocolate glaze over the cooled cake, allowing it to drip down the sides. Let the glaze set for several hours before slicing and serving.
Nutrition Facts:
- Serving Size: 1 slice
- Calories: Approximately 350
- Total Fat: 22g
- Saturated Fat: 13g
- Cholesterol: 95mg
- Sodium: 130mg
- Total Carbohydrates: 36g
- Dietary Fiber: 4g
- Sugars: 28g
- Protein: 6g
Reviews, Tips, and Praise:
- This recipe has received glowing reviews for its rich chocolate flavor and moist texture.
- Community tips suggest using high-quality chocolate for the best taste.
- For clean slicing, dip a sharp knife in hot water and wipe dry between cuts.
This flourless chocolate cake recipe is perfect for those observing Passover or avoiding gluten, delivering a decadent dessert experience with minimal ingredients and simple preparation.
