Dessert: United States – Flourless Chocolate Cake

Serving Size: 8

Approximate Time

Prep 15 min

Cook 25 min

Additional 10 min

Total 50 min

Ingredients

8 oz / 225 g bittersweet or semisweet chocolate, chopped
1 / 2 cup (1 stick; 113 g) unsalted butter, cut into pieces
3 / 4 cup (150 g) granulated sugar
1 / 4 cup (20 g) unsweetened cocoa powder
1 tsp pure vanilla extract
1 / 4 tsp kosher salt
3 large eggs, at room temperature
Optional for serving: powdered sugar, lightly sweetened whipped cream, fresh raspberries or strawberries

Instructions

Preheat oven to 375°F (190°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Melt the chopped chocolate and butter together in a heatproof bowl set over a pot of gently simmering water (or microwave in 20–30 second bursts), stirring until smooth.
Remove from heat. Whisk in the sugar until glossy and slightly cooled, 30–60 seconds. Whisk in the cocoa powder, vanilla, and salt.
Add the eggs one at a time, whisking well after each addition until the batter is thick and shiny.
Pour batter into the prepared pan and smooth the top.
Bake 20–25 minutes, until the top is set with a thin crust and the center still looks slightly soft. A toothpick inserted near the edge should come out with moist crumbs.
Cool in the pan on a rack for 10 minutes, then release the springform ring. Cool completely.
Dust with powdered sugar and serve with whipped cream and fresh berries. Store leftovers covered at room temperature for 1 day or refrigerate up to 4 days.