Flourless chocolate cake
Easy to prep, easy to eat! This flourless chocolate cake is so simple even young kids can make it. A delicious, chocolatey treat to end your day!
Servings: 8 servings
- 1 cup dark chocolate chips or melting wafers
- 8 Tbsp unsalted butter
- ¾ cup granulated sugar
- ½ tsp kosher salt
- 1 tsp espresso powder
- 1 tsp vanilla extract
- 3 large eggs
- ½ cup unsweetened cocoa powder plus more for dusting
Preheat oven to 375. Spray an 8” cake pan with baking spray, then line the bottom with a round of parchment paper.
Place the chocolate and butter in a large microwave-safe bowl, then heat on high in 30 second increments, stirring after each addition, until both butter and chocolate are completely melted.
Sift the sugar, salt, and espresso powder in with the chocolate and butter, then add vanilla extract and whisk to combine.
Add the eggs, one at a time, and beat until smooth. Add the sifted cocoa powder and whisk until just combined. Pour the batter into the greased cake pan. Bake for 25 minutes, or until a thin crust forms on top of the cake. Let cake cool in the pan for 5 minutes, then run a knife along the edge of the pan to loosen and invert onto a serving plate or cooling rack. Re-invert the cake one more time so it’s right side up.
Allow cake to cool for additional 10 minutes before dusting with cocoa powder. Serve at room temperature or reheat until warm.
Calories: 343kcal | Carbohydrates: 32g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 93mg | Sodium: 176mg | Potassium: 266mg | Fiber: 4g | Sugar: 24g | Vitamin A: 452IU | Calcium: 35mg | Iron: 4mg