Flourless Chocolate Cake

Adapted from Cinnamon Spice and Everything Nice

Ingredients

1 cup semisweet or bittersweet chocolate chips (I used Nestle Semisweet)

1/2 cup (8 tablespoons) unsalted butter

3/4 cup granulated sugar

1/4 teaspoon salt

1 teaspoon vanilla extract

3 large eggs

1/2 cup unsweetened cocoa powder

 

Ganache:

1 cup semisweet or bittersweet chocolate chips

1/2 cup heavy cream

Notes / Directions

Preheat oven to 375°F and lightly grease an 8" round cake pan.  Line bottom of pan with round parchment paper.  Grease parchment paper.  In a microwave-safe bowl melt, chocolate and butter together until butter is completely melted and chips are partially melted. Stir until chips are completely melted and smooth (reheat briefly if needed).  Stir in sugar, salt, and vanilla. Add eggs and beat briefly until smooth. Add cocoa powder and mix just until combined.  Spoon batter into the prepared pan and bake for 25 minutes. The top should have a thin crust and a thermometer in the center should read at least 200°F.  Cool in pan 5 minutes then loosen the sides with a thin knife or spreader. Turn it out onto a serving plate and allow to cool completely.

 

To make the ganache add the chocolate to a small heat-proof bowl. Heat the cream until it just starts to simmer. Pour over the chocolate and allow to sit 3 minutes. Stir until smooth and chocolate is completely melted. Spoon over the cake and allow to set. 

 

~ Julie