I love flourless chocolate cake, and this one is fantastic. It looks dense, but it’s light, fudgy, and moist all at the same time. It’s delicious on its own, but I wouldn’t object to some whipped cream, ice cream, and/or fresh berries!
Flourless Chocolate Cake Adapted from Yammie’s Glutenfreedom
1 cup unsalted butter
1 1/2 cups semisweet chocolate chips (I used Ghiradelli 60%)
1 1/2 cups sugar
1/4 cup hot coffee
1 teaspoon vanilla
3/4 cup dark cocoa powder (I used dutch processed – Cacao Barry Brute)
1 teaspoon coarse kosher salt
Preheat the oven to 350 degrees. Spray a 9 x 13 inch pan with nonstick spray, line with parchment, and spray again. Set aside.
In the bowl of a stand mixer, using a whisk attachment, beat the eggs and the sugar on high for 5 minutes. While the mixture is beating, place the butter and chocolate chips in a microwave-safe bowl and heat on high power for 2 minutes – stopping and stirring every 30 seconds to make sure the chocolate doesn’t burn.
Whisk the cocoa powder, salt, vanilla, and hot coffee into the hot chocolate mixture. Once the eggs are done beating. Slowly add in the chocolate mixture, in a constant stream.
Beat until well combined, scraping down the sides of the bowl as needed. Then pour the batter into the prepared pan and bake for approximately 25 minutes.
The cake is done when you can shake the pan and the center is firm, or barely moves – like set up Jello.
Take the cake out of the oven and let it cool in the pan. Cut into squares and serve. Store in a covered container at room temperature for up to 5 days.