Description

A rich and decadent flourless chocolate cake that boasts an intensely chocolaty and fudgy texture. This easy-to-make dessert features melted semi-sweet chocolate blended seamlessly with butter and espresso powder for depth, eggs and sugar for structure, and Dutch-process cocoa powder for extra richness. Topped with lightly sweetened whipped cream, cocoa powder, and optional chocolate curls, this cake is perfect for special occasions or an indulgent treat.

Ingredients

Cake:

1½ sticks (12 tablespoons) unsalted butter
6 ounces semi-sweet chocolate, chopped
1 teaspoon espresso powder/instant espresso (optional, for a more intense chocolate flavor)
1¼ cups granulated sugar
5 large eggs
1 teaspoon vanilla extract
½ cup Dutch-process cocoa powder, sifted

Topping:

1½ cups heavy whipping cream, cold
3 tablespoons confectioners’ sugar
Cocoa powder and/or chocolate curls, for decorating

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Instructions

Prepare the oven and pan: Preheat your oven to 350°F and position a rack in the middle. Grease a 9-inch springform pan with nonstick cooking spray to prevent sticking.
Melt butter and chocolate: In a large microwave-safe bowl, melt the butter until hot and foamy, taking care not to boil it to avoid splatter. Add chopped chocolate and espresso powder (if using), then whisk steadily until the chocolate is completely melted and smooth. Reheat briefly if needed to melt any remaining chocolate pieces.
Mix sugar and eggs: Stir granulated sugar into the melted chocolate mixture and beat on low speed with an electric mixer until combined, about 30 seconds. Incorporate eggs one at a time, beating briefly between each addition for about 20 seconds. Quickly beat in vanilla extract.
Add cocoa powder and bake: Mix in the sifted Dutch-process cocoa powder at low speed until uniformly blended. Pour the batter into the prepared springform pan. Bake for 32 to 35 minutes, until the cake is puffed and set. Expect some cracking on top—this is characteristic. Test doneness by inserting a toothpick into a crack; it should come out with wet crumbs.
Cool the cake: Let the cake cool on a wire rack for 15 minutes, then carefully remove the springform ring. Allow the cake to cool completely before topped.
Prepare whipped cream topping: Up to three hours before serving, whip the cold heavy cream with an electric mixer fitted with a whisk until slightly thickened. Sprinkle confectioners’ sugar over the cream and beat until soft, pillowy peaks form. Be careful not to overbeat.
Decorate and serve: Dollop and swirl the whipped cream over the cooled cake. Dust lightly with sifted cocoa powder, and garnish with chocolate curls if desired.

Notes

The easiest way to sift cocoa powder is through a fine mesh sieve when adding it to the batter to avoid clumps.
The cake base can be made up to one day ahead and stored covered in the refrigerator. Bring to room temperature before topping and serving.
Store leftover cake in a covered container in the refrigerator for up to 3 days. Always bring to room temperature before serving for best texture and flavor.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American