The deep chocolaty flavor in this Flourless Chocolate Cake is to die for. It's like velvet on the tongue. A true indulgence this cake may be served simply dusted with powdered sugar or topped with billows of whipped cream and fresh berries. It's guaranteed to bring accolades from the dessert fans in your life.
Flourless Chocolate Cake
Chocolate cake is always a shoe in dessert for any occasion. When in doubt, make chocolate it's always a hit. It doesn't just stop at cake desserts like chocolate cheesecake bars, chocolate frosting, no-bake chocolate eclair cake, brownies and chocolate cookies will tempt even the most reluctant dessert eater.
Rich Chocolate Cake
Though rich this cake is a spectacular way to say "I love you" to the special people in your life. No apologies necessary. It's a special confection meant to be enjoyed on a special occasion. It's surprisingly simple to make, you don't even have to pull out a mixer, unless you want to. Serve it with whipped cream and fresh berries and a light dusting of powdered sugar for an indulgent sweet treat any day of the week. Other flourless sweets you may like to try is this Flourless Chocolate Chip Banana Bread from The Baker Mama and Flourless Chocolate Cookies from Two Peas and Their Pod.
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Helpful Kitchen Items:
Flourless Chocolate Cake
- 1 10 oz package bittersweet chocolate chips
- 1 cup butter
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- ½ teaspoon salt
- 1 tsp espresso powder optional
- 2 tsp vanilla extract
- ¼ tsp pure almond extract
- 6 large eggs
- 1 cup unsweetened cocoa powder Dutch-process cocoa preferred
- Fresh whipped cream and fresh berries for serving
- Preheat the oven to 350°F. Line a 9 or 10-inch round springform pan with a piece of wax paper or parchment to fit the bottom only. Grease the bottom and sides of the pan or spray with baking spray. Set aside.
- Melt together the butter and chocolate chips in a small heavy bottomed saucepan over medium heat. Stir constantly to prevent sticking until the chocolate chips are completely melted.
- Stir in the granulated sugar, brown sugar, salt, espresso powder, vanilla and almond extracts.
- Remove from the heat and add the eggs. Beat with a large whisk or an electric mixer just until smooth. Add the cocoa powder, and mix just to combine.
- Pour the batter evenly into the prepared pan.
- Bake the cake for 25-35 minutes or until an instant-read thermometer inserted into the center registers at least 200°F or the center is set when gently shaken.
- Remove from the oven and cool on a cooling rack in the pan for 20 minutes.
- Loosen the edges of the pan with a knife if needed, then remove the outer ring. Allow the cake to cool completely. Chill until serving.
- May serve dusted with powdered sugar, a dollop of whipped cream and fresh berries, if desired.