Flourless Chocolate Cake

Ingredients

• 170 g (6 ounces) high quality semisweet or bittersweet chocolate
• 115 g (8 tabelspoons) unsalted butter, room temperature
• 100 g (1/2 cup) granulated suger
• 1 tsp pure vanilla extract
• 1 to 2 tsp espresso powder
• 4 large eggs (room temperature)
• 25 g (1/3 cup) unsweetened natural or dutch-process cocoa powder

Instructions

1. 1

   Preheat oven to 350°F (177°C). Lightly grease a metal 8" round cake pan; cut a piece of parchment to fit, grease it, and lay it in the bottom of the pan.

2. 2

   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 chocolate melt, reheating briefly if necessary. You can also do this over a double boiler.

3. 3

   Transfer the melted chocolate/butter to a mixing bowl. Stir in the sugar, salt, espresso powder, and vanilla. Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.

4. 4

   Pour the batter into the prepared pan and bake the cake for 25 minutes or until the cake has a thin crust on the top and the center.

5. 5

   Let the cake cool on a wire cooling rack for 10 minutes, dust with cocoa powder, serve and enjoy!