Miki's Flourless Chocolate Cake
INGREDIENTS:
Flourless Chocolate Cake
- 1/2 cup unsalted butter (112 grams), cut into cubes
- 6 ounces dark chocolate, 45-70% (170 grams), finely chopped
- 3/4 cup granulated sugar (150 grams)
- 3 large eggs, room temperature
- 1 large egg yolk, discard the egg white
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 teaspoon instant espresso powder, not coffee ground
- 1/3 cup cocoa powder (33 grams)
Chocolate Ganache
- 6 ounces dark chocolate (170 grams)
- 1/3 cup heavy cream (80 ml)
INSTRUCTIONS:
Flourless Chocolate Cake
- Preheat the oven to 375°F. Line the bottom of an 8-inch round cake pan with parchment paper and lightly grease the sides. Add the butter and finely chopped chocolate to a large heatproof bowl. Microwave for 45 seconds on medium power. Remove from the microwave and stir. Repeat the process until melted and smooth. Allow the chocolate to cool slightly, then whisk in the sugar.
- In a separate small bowl or liquid measuring cup, whisk together the 3 large eggs and additional egg yolk. Then whisk the eggs and vanilla into the chocolate mixture.
- Add the cocoa, instant espresso powder, and salt into the chocolate mixture. Whisk together until just combined. Be careful not to overmix.
- Pour the batter into the prepared pan. Place in the middle of the oven and bake for 24-28 minutes, or until the top is set and an inserted toothpick comes out clean or with a few damp crumbs. Cool the cake in the pan. Take a thin knife and trace around the edges of the pan while the cake is still warm.
Chocolate Ganache
- Finely chop the chocolate and place it in a heatproof bowl.
- Heat the cream until almost boiling - either in a double boiler over low heat or in the microwave in 30-second intervals on medium power.
- Pour the hot cream over the chocolate. Let sit for 3-5 minutes, then whisk until smooth. If the chocolate hasn't entirely melted, microwave for 30 seconds on medium power, then whisk until smooth. Repeat the process as needed.
- Ensure the cake is fully cooled. Carefully insert the cake pan and remove the cake. You may need to lightly tap the bottom of the pan to help remove the cake. Peel back the baking paper from the bottom of the cake and place on the serving dish.
- Pour the chocolate ganache on top of the cake and spread with a flat knife.