One-Bowl Flourless Chocolate Cake
Beautiful souls, what an adventure I’ve been on with this cake. If all my recipes were children, then this flourless chocolate cake would undoubtedly be the troublesome (but much loved) one. In the course of developing this delicious + indulgent recipe, I’ve dropped an entire cake down my oven. Bad case of the butterfingers, no pun intended. I’ve made the cake having forgotten a key ingredient (sugar) . . . which I remembered only AFTER I took the finished cake out of the oven. I’ve also gotten a ridiculous amount of chocolate on my clothes over the past week.
But the best part? Even after every mishap and sugar-less cake (never forgetting sugar ever again!), I’ve had so many laughs and fun memories baking this past week. I love being in my kitchen. And I absolutely love creating new recipes, no matter how long it takes me to nail them. However easy it may look, it’s not all effortless recipe development and dashes of rainbow sprinkles on this blog. It’s a LOT of trial and error, a never ending messy kitchen and infinite trips to the grocery store because I run through butter like no one’s business (eat your heart out Paula Deen, the butter queen). And you know what? I love it that way and I wouldn’t change anything for the world.
Law school is great (most of the time). But confession: it’s not exactly the most creative endeavor for someone who is an artsy, right-brained type of gal. Having started back classes this week, it’s been such a release to log off a Zoom class (law school during a pandemic) and work on perfecting my next recipe. No matter what you have going on in life, make sure to make time to explore your passions. Especially if that passion involves chocolate.
In need of a chocolate-fix? Look no further than this one-bowl flourless chocolate cake. It’s dense. With a deep, indulgent chocolate flavor. As a bonus, this recipe is gluten-free and hassle-free.
One-Bowl Flourless Chocolate Cake
Ingredients:
- ½ cup unsalted butter
- 1 cup semi-sweet chocolate chips
- ¾ cup granulated sugar
- 3 large eggs, room temperature
- ½ cup Dutch-process cocoa powder
- 1 tsp espresso powder
- ½ tsp salt
- 1 tsp pure vanilla extract
- Nonstick baking spray for greasing the pan
- OPTIONAL: Powdered sugar, fruit or whipped cream for topping
Instructions:
- Preheat the oven to 375 degrees Fahrenheit. Line a 9-inch round pan with parchment paper. Generously grease the top of the parchment paper and the sides of the baking pan. Seriously, don’t skimp on the grease nor on the parchment paper, this cake will stick if you don't (and it will stick BAD).
- Place a large, heat-proof bowl over a pot with simmering water. Be careful not to let the simmering water touch the bottom of the bowl. In the bowl, melt the butter and chocolate chips (stirring occasionally) until smooth.
- Remove the bowl from the heat and let it cool slightly. Whisk in the sugar. Next incorporate the eggs, adding them one at a time. Then add the cocoa powder, espresso powder, salt and vanilla to the mixture. Mix until just incorporated, making sure to scrape down the sides of the bowl after each addition.
- Pour the batter into the prepared pan. Bake on the middle rack of the preheated oven for 25 minutes. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Top with powdered sugar, fruit, whipped cream or anything of your choosing.
