Dark Chocolate Espresso Cake

I should call this cake death by chocolate it’s so rich. The first time I had this recipe was 2 years ago, when I was gluten free. It was love at first bite. I like that this flourless cake doesn’t have a lot of butter in it. A lot of flourless chocolate cake recipes call for 2 sticks of butter–no thank you, my stomach would be in knots for days.

This recipe is perfect. The cake is so dense,moist, and delicious. It’s wonderful served with whipped cream and raspberries. A note about the cake; it rises when it bakes and falls when it cools, resulting in a crackled top. But don’t worry, the cake will be gone before anyone notices a cracked top.

Dark Chocolate Espresso Cake
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6 tablespoons butter, plus more for pan
8 ounces chopped bittersweet chocolate or (1 ½ cups semisweet chocolate chips)
1 Tbl instant espresso powder
1 Tbl vanilla (I used TJ’s bourbon vanilla)
6 large eggs, separated into whites and yolks
½ cup sugar
Confectioners’ sugar, for dusting
Whipped cream, for garnish

Preheat oven to 275 degrees; with rack in center. Butter a 9-inch springform pan. Place butter and chocolate in a large bowl. Microwave in 30-second increments, stirring each time, until melted; cool slightly. Stir in vanilla and espresso powder Whisk in yolks.

In another bowl, beat egg whites to soft peaks. Gradually add sugar; beat until stiff and glossy. Whisk 1/4 of whites into chocolate mixture; gently fold mixture into remaining whites.

Pour into prepared pan; smooth top. Bake until cake pulls away from sides of pan and is just set in center, 45 to 50 minutes. Cool completely on a wire rack. Serve dusted with confectioners’ sugar or whipped cream.

source: slightly adapted from Martha Stewart

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