Flourless Chocolate Cake
- 12 ounces dark chocolate, chopped
- 1 1/2 sticks unsalted butter
- 1/4 teaspoon fine salt
- 1 teaspoon vanilla extract
- 1 teaspoon espresso powder
- 6 large eggs, room temperature
- 1 1/2 cups granulated sugar
- Cocoa powder, for dusting
Flourless Chocolate Cake
Featured in the Honolulu Star-Advertiser on December 3, 2014.
Ingredients:
Directions:
- Preheat oven to 325°F.
- Spray a 9 x 2-inch spring form pan with nonstick spray.
- Put chocolate, butter, salt, vanilla, and espresso powder in a large microwave safe bowl.
- Microwave for 10 seconds, then stir.
- Repeat process until chocolate is completely melted.
- In another large bowl, add eggs and sugar; beat with a handheld mixer until light in color and thickened, about 5 to 10 minutes.
- Fold melted chocolate into whipped eggs until evenly combined.
- Pour batter into pan and bake until a toothpick inserted into the center comes out wet but not gooey, about 1 hour and 25 minutes.
- Remove cake from oven and cool completely.
- When cooled, remove cake from pan and dust with cocoa powder.
- Serve with whipped cream or ice cream if desired.
Makes 10 servings.
Approximate Nutrient Analysis per serving:
500 calories, 32 g fat, 18 g saturated fat, 150 mg cholesterol, 150 mg sodium, 46 g carbohydrate, 4 g fiber, 39 g sugar, 7 g protein
