Flourless Chocolate Cake
A rich and decadent flourless chocolate cake that is gluten-free and perfect for chocolate lovers.
Ingredients
Main Ingredients
- 1.5 cups granulated sugar
- 0.5 cups strong coffee Use freshly brewed coffee for best flavor.
- 0.5 teaspoon salt
- 18 ounces semi-sweet chocolate chips or bittersweet chocolate Choose high-quality chocolate for the best flavor.
- 1 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 6 large eggs, slightly beaten and at room temperature Ensure eggs are at room temperature for better blending.
Instructions
Preparation
- Preheat the oven to 350°F. Line the bottom of a 10-inch springform pan with parchment paper. Spray the inside of the pan and the parchment paper with pan spray. Wrap the bottom of the springform pan with a couple of layers of heavy-duty aluminum foil.
- In a small saucepan, combine the coffee, sugar, and salt. Cook over medium heat until the sugar is dissolved, about 3 minutes. Remove from heat and set aside.
- Melt the chocolate in a microwave-safe bowl or a double boiler. Once melted, transfer to the bowl of a stand mixer.
- Beat the melted chocolate on low to medium speed, adding the softened butter one tablespoon at a time until fully melted and combined.
- Add the coffee and sugar mixture to the melted chocolate and mix well. Then gradually add the eggs, mixing just until incorporated.
Baking
- Transfer the batter to the prepared springform pan. Place the foil-lined pan in a water bath and bake for 55-60 minutes, until the center is set but has a slight wobble.
- Chill the cake in the pan overnight or for at least 4 hours before removing from the pan.
- To serve, release the spring and open the pan. Invert the cake onto a platter. If necessary, run a knife around the edges to help release it.
Notes
Serve the cake chilled with whipped cream, ice cream, or fresh berries. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.