There is something about chocolate. Something rich and important. Something of substance. Something necessary. Chocolate can be simple, basic or chocolate can be fancy, elegant. This dessert is both. Literally both. All four things at once.
Simple, basic, fancy, elegant.
Chocolate, I have found is also the easiest thing to bake gluten free with. Cocoa powder is gluten free and can act like flour. You also don’t seem to need as much sugar as other flavors. I’m a fan of dark chocolate. I like the bitter finish. This recipe is pretty versatile, you can you top the cake with whatever you want: cocoa powder, powdered sugar, or ganache.
It’s fast, simple, and flawless every time. It’s flourless chocolate cake.
- 4 ounces fine-quality bittersweet chocolate (not unsweetened)
- 1 stick (1/2 cup) unsalted butter
- 3/4 cup sugar
- 3 large eggs
- 1 t vanilla or vanilla bean paste
- 1 T instant coffee powder/ espresso powder
- 1/2 cup unsweetened cocoa powder
- 3 T butter
- 1/2 cup semisweet chocolate chips
- 1 t vanilla
Start by prepping you ingredients. Line a springform pan (8 inch) with a parchment paper round. Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of simmering water melt chocolate with butter, stirring, until smooth and silky. Remove top of double boiler or bowl from heat and whisk sugar, vanilla, and instant coffee into chocolate mixture. Add eggs one at a time and whisk well. If you do not whisk quickly you risk getting scrambled eggs because of the hot chocolate mixture. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into a springform pan and bake in middle of oven at 375 degrees for 25 minutes, or until top has formed a thin crust. You can cool the cake in pan on a rack 5 minutes and invert onto a serving plate, or just serve from the base of your springform, either way.
This time I chose to top with a simple ganache that I make in the microwave. Butter and chocolate chips, 30 seconds, stir, 30 seconds, add vanilla, stir until smooth. Spread on top of the cake.
I have made this cake so many times I can make it by heart without a recipe. The original recipe I started using was a generic one from online. I added the vanilla and instant coffee. 😍 I have never been sorry.
This recipe is written to have cocoa powder sifted on top. But you can also sift powdered sugar or make a very simple chocolate ganache (2 T butter and 4 oz chocolate). Served with with berries or either whipped cream(boozy whipped cream is usually a hit) or ice cream.