Flourless Chocolate Cake

This Flourless Chocolate Cake is a rich and fudgy cake with a luscious and velvety interior that melts in your mouth! It has a mousse-like crumb with an irresistible contrast of a crusty top for the perfect balance of textures.

Ingredients

▢1 bag (10 ounces) dark chocolate chips▢¾ cup (1 ½ sticks / 170 g) unsalted butter▢1 teaspoon vanilla extract▢6 large eggs, room temperature▢1 cup (200 g) granulated sugar▢1 tablespoon espresso powder▢1 teaspoon kosher salt

Instructions

Preheat oven to 325°F. Spray a 9-inch springform pan with nonstick cooking spray. Then, line with parchment paper on the bottom and up the sides. Wrap 2 pieces of heavy-duty aluminum foil around the bottom and sides of the pan. Set aside.

To a microwave-safe bowl, add the chocolate chips and butter. Heat for 20-second intervals until the chips have melted and the mixture is smooth with no lumps.

Add vanilla extract and set aside to cool while you prepare the egg mixture.

To the bowl of a stand mixer with the whisk attachment, add the eggs, sugar, espresso powder, and salt. Whisk on medium speed until the eggs are light in color, thickened, and doubled in volume (about 8-9 minutes).

To the whipped egg mixture, add the melted chocolate and butter. Continue mixing until fully incorporated, another 1-2 minutes. Pour batter into springform pan.

Carefully place the springform pan into a larger pan, placing both into the oven. Fill the larger pan with boiling water about halfway up the side of the springform pan. Bake for 45-50 minutes. The center will still look wet but the outer edge will look set.

Remove from the oven and allow to cool in the springform pan for 5 minutes. Remove the springform pan from the water bath and carefully drain the hot water.

Refrigerate the cake for 4 hours, or up to overnight.

When ready to cut and serve, run the blade of the knife under hot water, wipe dry, and slice. Repeat for each cut. If it makes it easier, freeze the cake for a while before cutting.