Fudgy Flourless Chocolate Cake

This intensely rich flourless chocolate cake bakes with a delicate top and an unbelievably dense, truffle-like center.

Ingredients

• 8 oz (225 g) dark chocolate, chopped
• 1 cup (225 g) unsalted butter
• 1 cup (200 g) granulated sugar
• 4 large eggs
• 1/4 cup (25 g) unsweetened cocoa powder
• 1 tsp vanilla extract
• 1/4 tsp fine salt
• 2 tbsp hot coffee or espresso
• 1 tbsp powdered sugar, for dusting

Instructions

1. Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
2. Melt the dark chocolate and butter together in a heatproof bowl over barely simmering water, or microwave in short bursts, stirring until smooth.
3. Whisk in the sugar, then add the eggs one at a time until the mixture turns glossy and thick. Stir in the vanilla, salt, and hot coffee.
4. Sift in the cocoa powder and gently whisk until the batter is completely smooth and silky.
5. Pour the batter into the prepared pan and smooth the top. Bake for 23–28 minutes, until the edges are set but the center still has a slight wobble.
6. Cool the cake in the pan for 15 minutes, then carefully remove and let cool completely. It will sink slightly as it cools, creating that fudgy interior.
7. Dust with powdered sugar before slicing. Serve at room temperature for the richest texture.

Tip: For the fudgiest center, don’t overbake—the cake should look just barely set in the middle when it comes out of the oven.