Flourless Chocolate Cake

5 from 9 votes

Only 6 ingredients for this one bowl chocolate cake that can be prepared and baked in under an hour!

Prep Time20

Cook Time25

Total Time45

Course: Dessert

Cuisine: cake

Servings: servings

Calories: 293kcal

Preheat oven to 375°F (190℃) and butter an 8-inch round cake pan or springform pan. Line bottom with a round of parchment paper and spray with non-stick spray.
In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. 4 ounces bittersweet chocolate ½ cup (1 stick, 113 g) unsalted butter ¾ cup (150 g) granulated sugar
Allow to cool slightly then add in your eggs and vanilla and whisk well. Stir in the cocoa powder, and espresso powder if using into the chocolate mixture and whisk until just combined. 3 large eggs 1 teaspoon vanilla extract ½ cup (42 g) unsweetened cocoa powder 1 teaspoon instant espresso powder
Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.
Dust cake with powdered sugar (or cocoa powder) and serve with ice-cream if desired.

Storage: Cake keeps, after being cooled completely, in an airtight container, 1 week. Freeze leftovers for up to 3 months. Wrap well and thaw at room temperature.
Use good quality chocolate. This cake is very rich and depends on the quality of chocolate. My favorite storebrand is Ghirardelli chocolate. If buying online, I love Valhrona!
This cake can stick. so just be sure to spray and line the pan with parchment paper for easy release. I also like to grease the parchment paper.
Make sure to let the mixture cool before adding the eggs. The eggs can scramble if the mixture is too hot.
Adapted from Epicurious