Flourless Chocolate Cake

Alright, folks! So, let me spill the beans: chocolate isn't exactly my top pick when it comes to flavors. Now, don't get me wrong—I won't say no to a gooey fudge or a chunk of milk chocolate every now and then. But if I had to choose, I'd go for something fruity or vanilla any day. But hold onto your hats, because we're about to take a wild turn with this incredible flourless chocolate cake. Brace yourselves—it's rich, it's dense, and it's bursting with chocolatey goodness. And let's not forget that luscious ganache on top, adding that final touch of perfection. Trust me, chocolate lovers, you're in for a treat!

So, what's in this decadent delight? We're talking melted butter, semisweet chocolate, a hint of espresso powder (totally optional but totally worth it), and a sprinkle of cocoa powder—all the makings of a heavenly flourless chocolate cake.

For the flourless cake:

1 cup salted butter

1 ⅓ cups semisweet mini chocolate chips

¾ cup unsweetened cocoa powder

1 ½ cups granulated sugar

1 teaspoon espresso powder (optional, but highly recommended)

1 tablespoon pure vanilla extract

¼ teaspoon salt

4 large eggs, at room temperature

For the ganache:

1 cup semisweet mini chocolate chips

½ cup heavy cream

Now, let's get baking!

To make the cake:

Preheat your oven to 350°F and line your 8-inch springform pan with parchment paper. If you don't have a springform pan, no worries—a regular 8-inch cake pan works just fine. Just make sure to leave some parchment paper hanging over the edges for easy removal later.

Melt the butter and semisweet chocolate chips in the microwave or using a double boiler until smooth and creamy.

Stir in the cocoa powder until smooth, then add the sugar, espresso powder (if using), vanilla extract, and salt. Mix until everything is well combined.

Add the eggs, one at a time, mixing thoroughly after each addition.

Pour the batter into your prepared pan and smooth out the top.

Bake for 40 to 50 minutes, or until the top is slightly crackly and a toothpick inserted into the center comes out with a few crumbs attached.

Let the cake cool in the pan for 15 minutes, then remove the sides of the springform pan and transfer the cake to a wire rack to cool completely.

Now, onto that heavenly ganache!

To make the ganache:

Heat the heavy cream until it's just about to boil, then pour it over the chocolate chips. Let it sit for 5 minutes, then whisk until smooth and glossy.

Pour the ganache over the cooled cake, spreading it out evenly with a spatula.

Let the ganache set for about 15 minutes, then slice, serve, and enjoy! Any leftovers can be stored in an airtight container at room temperature for up to three days.

Get ready to indulge in the ultimate chocolatey goodness—let's dig in!

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