Flourless Chocolate Cake
Ingredients:
1 cup semisweet chocolate chips
1/2 cup unsalted butter
3/4 cup granulated sugar
1/4 teaspoon salt
1 teaspoon instant coffee granules (optional)
1 teaspoon pure vanilla extract
3 large eggs
1/2 cup unsweetened cocoa powder
1 tablespoon confectioners’ sugar, for dusting (optional)
Fresh berries and whipped cream, for garnish (optional)
Directions:
Preheat your oven to 300°F (150°C). Grease and flour an 8-inch (20cm) round cake pan.
In a microwave-safe bowl, combine semisweet chocolate chips and unsalted butter. Microwave in 30-second intervals, stirring until the mixture is smooth.
Stir in granulated sugar, salt, instant coffee granules (if using), and vanilla extract.
Add eggs, one at a time, beating well after each addition.
Sift cocoa powder over the chocolate mixture and fold until just combined.
Pour the batter into the prepared cake pan.
Bake in the preheated oven for 30 to 35 minutes, or until the cake has set and a toothpick inserted into the center comes out with a few moist crumbs.
Let the cake cool in the pan for 10 minutes, then run a knife around the edge to loosen it.
Invert the cake onto a serving plate and let it cool completely.
Dust with confectioners’ sugar if desired and serve with fresh berries and whipped cream
