Fudgy Flourless Chocolate Cake

Ingredients

• 1 cup semi-sweet chocolate chips
• 8 tablespoons (1 stick) unsalted butter, cut into pats
• 1/2 cup granulated sugar
• 1/4 cup packed dark brown sugar
• 1 teaspoon instant espresso powder
• 1/2 teaspoon kosher salt
• 2 teaspoons vanilla extract
• 4 large eggs
• 1/2 cup dutch-process cocoa powder
• fresh raspberries, for garnishing/serving- optional
• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy whipping cream

Instructions

1. 1

   Preheat the oven: to 375°F. Generously spray an 8-inch round springform pan with baking spray or grease well with butter. I also like to line the pan with parchment paper and grease again as a double measure to prevent any sticking- then set aside. Note: you can use a regular round 8-inch cake pan, but a springform pan will make it much easier to remove the cake.

2. 2

   Melt chocolate chips & butter: Combine the chocolate chips and butter in a medium-sized microwave-safe bowl and heat mixture in 30 second intervals, stirring in between until smooth.

3. 3

   Bring cake batter together: In the same bowl, add in the granulated sugar, brown sugar, espresso powder, salt, vanilla extract, and eggs. Whisk the mixture well to thoroughly combine. Then fold in the cocoa powder with a rubber spatula until the batter is just combined.

4. 4

   Bake: Pour cake batter into the prepared baking pan and gently tap the pan on the counter to remove any air pockets. Bake the cake for 25 minutes, until the cake is mostly set with the slightest jiggle in the center when nudged. Set the cake on a wire rack and let it cool completely in the pan before topping with ganache.

5. 5

   Heat chocolate chips & cream: Combine the chocolate chips and heavy cream in a microwave-safe bowl and heat mixture in 30 second intervals; stirring in between until well combined and smooth.

6. 6

   Top cake with ganache: Pour the ganache over the cooled chocolate cake while still in the pan. Use an offset spatula to spread the ganache to the cake edges until it covers the whole top of the cake. Let the ganache set on top of the cake, about 30 minutes or so. Then unbuckle the springform mechanism and carefully move the cake to a cake stand or large plate.

7. 7

   Serve: Garnish the flourless chocolate cake with raspberries, if desired. Slice into wedges and serve immediately. Enjoy!