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Recipe

Flourless Chocolate Cake

Servings: 8 to 10

This rich cake is ideal with a dollop of tangy crème fraîche and fresh raspberries, but lightly sweetened whipped cream also works. The cake needs to rest overnight to be at its best, so don’t plan to eat it just after baking.

Ingredients

  • 8 oz. (16 Tbs.) salted butter; more softened for the pan
  • 3/4 cup (9 oz.) semisweet chocolate, coarsely chopped
  • 2 tsp. instant espresso powder
  • 1 packed cup dark brown sugar
  • 1/2 cup granulated sugar
  • 1 Tbs. pure vanilla extract
  • 6 large eggs, at room temperature
  • Flaky sea salt, for sprinkling (optional)
  • Crème fraîche, for serving (optional)
  • Fresh raspberries, for serving (optional)

Nutritional Information

  • Calories (kcal) : 400
  • Fat Calories (kcal): 230
  • Fat (g): 26
  • Saturated Fat (g): 15
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 160
  • Sodium (mg): 200
  • Carbohydrates (g): 41
  • Fiber (g): 1
  • Sugar (g): 39
  • Protein (g): 5

Preparation

  • Position a rack in the center of the oven, and heat the oven to 375°F. Grease an 8-inch round cake pan with softened butter. Line the pan with parchment, and set aside.
  • Put a large bowl over a pot of barely simmering water, making sure the bowl doesn’t touch the water. Add the butter, chocolate, and espresso powder, and heat, stirring occasionally with a silicone spatula, until the butter and chocolate are melted.
  • Off the heat, add the sugars, whisking until incorporated. Whisk in the vanilla and then the eggs one at a time, breaking up each egg with a whisk before gently mixing it into the chocolate mixture. Pour the batter into the prepared pan, and bake for 30 to 35 minutes, rotating the cake after 15 minutes. The cake is done when the top is crackly and the center wobbles just the tiniest bit.
  • Let the cake cool on a rack for about 10 minutes. Carefully invert the cake over the rack, then flip right side up to cool completely. The top of the cake will collapse slightly as it cools.
  • Wrap the cake in plastic wrap, and refrigerate overnight. Serve slices at room temperature sprinkled with sea salt, a dollop of crème fraîche, and fresh berries, if you like.
  • Store wrapped in plastic wrap at room temperature for up to 3 days.

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