Flourless Chocolate Cake

By Sally's Baking Recipes · 90 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C). Line the bottom of an 8-inch round cake pan with parchment rounds, then grease the pan and the parchment well.
2. Melt the butter and chocolate together in a heatproof bowl in the microwave in 20-second bursts, stirring each time, until smooth. Let cool for 2 to 3 minutes.
3. Whisk in the sugar, espresso powder and vanilla, then the eggs until smooth. Whisk in the cocoa powder, salt and baking powder.
4. Spread the batter into the prepared pan.
5. Set a large metal roasting pan on the bottom oven rack and pour in boiling water to about 2 inches up its sides. Place the cake on the middle rack and close the door quickly.
6. Bake for about 30 minutes until the edges are set and a toothpick in the centre comes out clean or with a few moist crumbs. Start checking at 25 minutes; do not overbake.
7. Cool in the pan for 10 minutes, run a knife around the edges, then invert onto a plate and cool completely.
8. For the topping, whisk the espresso powder with the warm water and let it cool. Whip the cream, confectioners' sugar, cocoa powder and espresso mixture on medium-high until medium peaks form, about 3 to 4 minutes.
9. Spread or pipe the cream on the cooled cake and decorate with raspberries and a dusting of confectioners' sugar if you like.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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