Deep, Dark Flourless Chocolate Cake

  • 3 sticks unsalted butter
  • 8 oz. semisweet chocolate chips
  • 3/4 cup espresso
  • 1 cup plus 1 Tbsp. sugar
  • 8 eggs
  • For the Ganache-
  • 8 oz. semisweet chocolate chips
  • 1 1/2 cups heavy cream
  • 3/4 tsp. almond extract

A rich, decadent addition to any occasion!

Preheat your oven to 325 degrees F and prepare a round cake pan by lightly greasing. In a small saucepot, melt butter over low heat. Place chocolate chips in a medium mixing bowl and set aside. Once butter is melted, pour over chocolate and allow it to sit 1-2 minutes undisturbed. Meanwhile, whisk together the espresso and sugar until dissolved. Beat eggs in a separate bowl until frothy, and set aside. Once the chocolate has had time to melt, whisk slowly until the butter completely incorporates into a silky shiny sauce. Whisk in the espresso sugar mixture until combined. Slowly whisk in the eggs and mix until smooth and even. Pour batter into prepared pan and bake until risen and set, but still slightly moist, about 40-50 minutes, depending on the size of your pan. Check after about 35 minutes with a wooden skewer, looking for even moist crumbs, but no sticky batter. Remove from oven and set aside to cool. This cake sets up beautifully if refrigerated overnight before cutting! For the ganache, heat the cream to scalding over medium heat and immediately pour over chocolate chips in a mixing bowl. Leave undisturbed 1-2 minutes before whisking into a smooth and even sauce. Mix in extract. Top cooled cake with ganache frosting and serve, chilled or slightly cooler than room temperature!