Gooey Flourless Chocolate Cake

Ingredients

• 1 cup semi-sweet chocolate chips
• 1/2 cup unsalted butter, diced
• 3/4 cup granulated sugar
• 1 1/2 teaspoons espresso powder
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract
• 3 large eggs
• 1/2 cup Dutch Process cocoa powder
• Berries (for serving)
• Powdered sugar (for serving)
• Whipped cream (for serving)

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Instructions

1. Preheat your oven to 375°F. Lightly spray an 8-inch round cake pan with non-stick or oil spray, then line the pan with a parchment round.
2. In a small saucepan, melt the chocolate chips and diced butter over low to medium-low heat. Stir until completely smooth, then transfer the melted chocolate to a mixing bowl.
3. Add the sugar, espresso powder, salt, vanilla extract, and eggs to the melted chocolate. Whisk everything together until well combined and smooth.
4. Sift in the cocoa powder and gently mix until just combined. Be careful not to over-mix.
5. Bake the cake at 375°F for about 25 minutes. Check the temperature with an instant-read thermometer — it should read 200°F when inserted into the center.
6. Let the cake cool in the pan on a wire rack for 10 minutes. After that, loosen the edges with a butter knife or offset spatula.
7. Flip the cake out onto a serving dish so that the top of the cake becomes the bottom. Discard the parchment round and let the cake cool completely.
8. Before serving, dust the cake with powdered sugar, then slice it with a sharp knife. Serve with whipped cream and fresh berries.