Flourless Chocolate Cake | Sally's Baking

dark chocolate

🥗Healthier: cocoa powder

💰Cheaper: milk chocolate

Cocoa powder is lower in calories, while milk chocolate is often less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option, while margarine can be more budget-friendly.

Preheat oven to 350°F (177°C). Grease an 8-inch round cake pan, line with parchment paper rounds, then grease the parchment paper.

Cut the butter into pieces and place in a large heat-proof bowl. Add chopped chocolate. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth. Let cool for 2-3 minutes.

Whisk the sugar, espresso powder, and vanilla extract into the chocolate mixture. Whisk in the eggs until smooth. Whisk in the cocoa powder, salt, and baking powder (if using).

Pour and spread batter into prepared cake pan.

Place a large metal roasting pan on the bottom oven rack. Pour boiling water about 2 inches up the sides of the pan. Quickly place the cake on the center rack and shut the oven door.

Bake for 30 minutes until the edges are set. Begin checking it at 25 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

Remove from the oven, cool for 10 minutes in the cake pan. Run a knife around the edges and invert onto a serving plate. Cool completely.

Top with your choice of toppings, such as mocha whipped cream, raspberries, and a dusting of confectioners’ sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens