FLOURLESS CHOCOLATE CAKE  RECIPE

Start exploring

INGREDIENTS

1. FOR THE CAKE

Cooking spray
6 oz. bittersweet chocolate
1/2 c. butter
1 tsp. espresso powder

1/4 c. hot water
1 c. granulated sugar
4 large eggs
3/4 c. unsweetened cocoa
powder
(preferably Dutch process)

1/2 c. heavy cream
1 c. semisweet chocolate chips
Raspberries, for serving

2. FOR THE GANACHE

1. Preheat oven to 350° and grease an 8" springform pan with cooking spray. 

DIRECTIONS

2. Bring a small saucepan half-filled with water to a simmer over medium heat.

3. In a cup of boiling water, dissolve the espresso powder. Mix together the sugar and espresso in the melted chocolate, then add the eggs and whisk to blend.

4. Pour batter into prepared springform pan and bake for 35 minutes, or until just set in the centre and a thin crust develops.

5. Allow 15 minutes for the cake to cool before removing the sides of the springform pan. Allow the cake to cool fully before serving.