Tracey Ceurvels' Flourless Chocolate Cake
Recipe by @traceyceurvels
Ingredients
| 9 oz | SCHARFFEN BERGER Bittersweet 70% Bittersweet Dark Chocolate Baking Bar, broken up into pieces |
| 3/4 cup | unsalted butter |
| 2/3 cup | granulated sugar |
| 1 ½ teaspoon | vanilla |
| 1/4 teaspoon | salt |
| 4 | eggs, room temperature |
| 2 tablespoons | espresso or coffee (optional) |
| 1/2 cup | SCHARFFEN BERGER Unsweetened Dark Chocolate Cocoa Powder |
Directions
- Preheat oven to 375 degrees Fahrenheit. Butter a 8-inch springform pan and line with parchment paper.
- In a medium saucepan, melt chocolate and butter until both are melted, stirring frequently. If you have a double boiler you can use this but it’s not necessary as long as you watch it closely.
- Once it’s melted, remove from heat. Whisk in sugar, vanilla, and salt. Add eggs, one at a time and whisk until just combined.
- Stir in the espresso or coffee (optional) then stir in the cocoa powder just until it’s all combined.
- Pour the batter into the pan and bake for about 20 minutes. I use a skewer to determine if it needs to cook longer.
- Remove from oven then let the cake cool for 5-10 minutes.
- Dust with powdered sugar. Slice and serve with berries and/or whipped cream—or with ice cream.
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