Ingredients:
- 1 cup (2 sticks) unsalted butter
- 1 cup semisweet or bittersweet chocolate chips or chopped chocolate
- 1 cup granulated sugar
- 1/2 cup cocoa powder (unsweetened)
- 1 teaspoon instant coffee or espresso powder (optional, enhances chocolate flavor)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 5 large eggs, room temperature
For Serving:
- Powdered sugar (optional)
- Whipped cream or vanilla ice cream (optional)
Instructions:
Preheat the Oven:
Preheat your oven to 375°F (190°C).
Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment paper for easy removal.
Melt Butter and Chocolate:
In a heatproof bowl, melt the butter and chocolate together.
You can do this by placing the bowl over a pot of simmering water (double boiler) or by melting in the microwave in short bursts, stirring in between until smooth.
Add Sugar, Cocoa, Coffee, and Salt:
Stir in the granulated sugar, cocoa powder, instant coffee (if using), and salt into the melted chocolate-butter mixture.
Mix until well combined.
Incorporate Eggs:
Add the eggs one at a time, mixing well after each addition.
The batter should become smooth and glossy.
Vanilla Extract:
Stir in the vanilla extract. Mix until the batter is well combined.
Bake:
Pour the batter into the prepared cake pan.
Smooth the top with a spatula.
Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter.
Cool:
Allow the cake to cool in the pan for 10-15 minutes.
Then, run a knife around the edges and invert the cake onto a serving plate.
Peel off the parchment paper.
Serve:
Once the cake has cooled completely, dust it with powdered sugar if desired.
Slice and serve with a dollop of whipped cream or a scoop of vanilla ice cream if you like.
Enjoy your rich and decadent flourless chocolate cake!