FLOURLESS CHOCOLATE CAKE RECIPE

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INGREDIENTS 1. FOR THE CAKE Cooking spray 6 oz. bittersweet chocolate 1/2 c. butter 1 tsp. espresso powder [{ "selector": ".ebcnj-a", "duration": "500ms", "fill": "forwards", "delay": "0ms", "keyframes": [ {"offset": 0, "opacity": 0}, {"offset": 1, "opacity": 1} ] }, { "selector": ".adsiz-a", "duration": "500ms", "fill": "forwards", "delay": "0ms", "keyframes": [ {"offset": 0, "opacity": 0}, {"offset": 1, "opacity": 1} ] }, { "selector": ".hxvng-a", "duration": "500ms", "fill": "forwards", "delay": "0ms", "keyframes": [ {"offset": 0, "opacity": 0}, {"offset": 1, "opacity": 1} ] }]

1/4 c. hot water
1 c. granulated sugar
4 large eggs
3/4 c. unsweetened cocoa
powder
(preferably Dutch process)

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2. FOR THE GANACHE

1/2 c. heavy cream 1 c. semisweet chocolate chips Raspberries, for serving [{ "selector": ".tfmxi-a", "duration": "500ms", "fill": "forwards", "delay": "0ms", "keyframes": [ {"offset": 0, "opacity": 0}, {"offset": 1, "opacity": 1} ] }, { "selector": ".wkwzx-a", "duration": "500ms", "fill": "forwards", "delay": "500ms", "keyframes": [ {"offset": 0, "opacity": 0}, {"offset": 1, "opacity": 1} ] }, { "selector": ".vlxcm-a", "duration": "500ms", "fill": "forwards", "delay": "0ms", "keyframes": [ {"offset": 0, "opacity": 0}, {"offset": 1, "opacity": 1} ] }]

DIRECTIONS

1. Preheat oven to 350° and grease an 8" springform pan with cooking spray. [{ "selector": ".xauoj-a", "duration": "500ms", "fill": "forwards", "delay": "0ms", "keyframes": [ {"offset": 0, "opacity": 0}, {"offset": 1, "opacity": 1} ] }, { "selector": ".iumze-a", "duration": "500ms", "fill": "forwards", "delay": "500ms", "keyframes": [ {"offset": 0, "opacity": 0}, {"offset": 1, "opacity": 1} ] }, { "selector": ".jzwrd-a", "duration": "500ms", "fill": "forwards", "delay": "0ms", "keyframes": [ {"offset": 0, "opacity": 0}, {"offset": 1, "opacity": 1} ] }]

2. Bring a small saucepan half-filled with water to a simmer over medium heat.

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3. In a cup of boiling water, dissolve the espresso powder. Mix together the sugar and espresso in the melted chocolate, then add the eggs and whisk to blend.

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4. Pour batter into prepared springform pan and bake for 35 minutes, or until just set in the centre and a thin crust develops. [{ "selector": ".ngdma-a", "duration": "500ms", "fill": "forwards", "delay": "0ms", "keyframes": [ {"offset": 0, "opacity": 0}, {"offset": 1, "opacity": 1} ] }]

5. Allow 15 minutes for the cake to cool before removing the sides of the springform pan. Allow the cake to cool fully before serving.

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