This flourless chocolate cake is the ultimate chocolate experience. Dense, fudgy, and intensely flavored, it gets all its structure from eggs and chocolate. Every bite is pure chocolate indulgence. Serve thin slices because a little goes a long way.
Ingredients
- 1½ cups dark chocolate chips (Enjoy Life)
- ½ cup (1 stick) unsalted butter
- ¾ cup cane sugar
- 4 large eggs
- ½ cup cocoa powder
- 1 tsp vanilla extract
- ¼ tsp Redmond Real Salt
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Preheat oven to 325°F. Grease a 9-inch round springform pan and line the bottom with parchment paper.
- Melt the chocolate chips and butter together in a double boiler or microwave, stirring until smooth. Let cool slightly.
- Whisk in the sugar, then add the eggs one at a time, whisking well after each.
- Sift in the cocoa powder and add the vanilla and salt. Stir until smooth.
- Pour into the prepared pan.
- Bake for 25 to 30 minutes until the top is set and a toothpick comes out with moist crumbs.
- Cool completely in the pan. The cake will sink slightly as it cools, which is normal.
Notes
- This cake is best served at room temperature. Refrigeration firms it up too much.
- Dust with cocoa powder or powdered sugar before serving.
- A dollop of lightly sweetened whipped cream cuts the richness beautifully.
.png)
.png)
