This recipe comes together so swiftly and seamlessly. I also love the fact that it’s 7 ingredients that most of us have in our house already. This is the perfect dessert for those last minute occasions where you need something sweet to blow out a candle or celebrate an achievement.
The butter and chocolate are what make this cake rich and fudgey. You can’t beat the combination. Of course, we are lacking any flour which for some is a key lack of ingredients. The espresso powder is listed as optional, however, I definitely implore you to pick some up if you like baking with chocolate it really enhances the flavor.
I also recommend sifting the cacao powder so that it is easy to mix into the batter and no small powder bubbles form.
As for the toppings, I only had powdered sugar and fresh raspberries. The raspberries paired SO well with the cake, I mean perfect flavor combination. If you are serving this warm, I definitely recommend topping each slice with some vanilla ice cream.
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Flourless Chocolate Cake
- Preheat your oven to 375° F. Lightly grease an 8" round cake pan.
- In a small pot, melt your butter on low heat. Add in the chocolate chips and melt slowly, while constantly stirring. Once melted and smooth, transfer to a large bowl. Stir in the sugar, espresso powder, salt and vanilla. Quickly whisk in the eggs until smooth. Lastly add in the cacao powder and mix until just combined.
- Transfer your batter to the prepped pan and bake for 25 minutes. Remove the oven and allow the cake to cool 5 minutes in the pan. Next, turn the cake over onto a serving plate. Allow to cool another 20 minutes and then serve. Sprinkle with powdered sugar and raspberries for aesthetics and taste.