View source for Desserts/flourless chocolate cake

Makes: 1 loaf

Active Time: 45 minutes

Total Time: 1 hour 45 minutes

From: https://www.kingarthurflour.com/recipes/flourless-chocolate-cake-recipe

=Ingredients=

==Cake==
1 cup semisweet or bittersweet chocolate chips

1/2 cup (8 tablespoons) unsalted butter

3/4 cup granulated sugar

1/4 teaspoon salt

1 to 2 teaspoons espresso powder, optional

1 teaspoon vanilla extract, optional

3 large eggs

1/2 cup unsweetened cocoa powder, Dutch-process cocoa preferred

==Glaze==

1 cup semisweet or bittersweet chocolate chips

1/2 cup heavy cream

=Directions=

== Step 1 ==
Preheat the oven to 375°F. Lightly grease an 8" round cake pan; cut a piece of parchment to fit, grease it, and lay it in the bottom of the pan.
== Step 2 ==
To make the cake: Put the chocolate and butter in a microwave-safe bowl, and heat until the butter is melted and the chips are soft. Stir until the chips melt, reheating briefly if necessary. You can also do this over a burner set at very low heat. Transfer the melted chocolate/butter to a mixing bowl.
== Step 3 ==
Stir in the sugar, salt, espresso powder, and vanilla. Espresso enhances chocolate's flavor much as vanilla does; using 1 teaspoon will simply enhance the flavor, while 2 teaspoons will lend a hint of mocha to the cake.
== Step 4 ==
Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.
== Step 5 ==
Spoon the batter into the prepared pan.
== Step 6 ==
Bake the cake for 25 minutes; the top will have formed a thin crust, and it should register at least 200°F on an instant-read thermometer inserted into its center.
== Step 7 ==
Remove it from the oven, and cool it in the pan for 5 minutes.
== Step 8 ==
Loosen the edges of the pan with a table knife or nylon spreader, and turn it out onto a serving plate. The top will now be on the bottom; that's fine. Also, the edges will crumble a bit, which is also fine. Allow the cake to cool completely before glazing.
== Step 9 ==
To make the glaze: Combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is very hot, but not simmering. Remove from the microwave, and stir until the chocolate melts and the mixture is completely smooth.
== Step 10 ==
Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake.