Flourless Chocolate Cake (Print Version)

# Ingredients:

→ For the Cake

01 - 1 cup semisweet chocolate chips or chopped chocolate
02 - 1/2 cup unsalted butter
03 - 3/4 cup granulated sugar
04 - 1/4 teaspoon salt
05 - 1 teaspoon vanilla extract
06 - 3 large eggs, slightly beaten
07 - 1/2 cup Dutch process cocoa powder

→ For the Chocolate Ganache

08 - 1 cup semisweet chocolate chips or chopped chocolate
09 - 1/2 cup heavy cream

→ Optional Toppings

10 - Powdered sugar for dusting
11 - Fresh raspberries
12 - Whipped cream
13 - Ice cream

# Instructions:

01 - Preheat your oven to 375°F. Grab an 8-inch round cake pan and spray it with nonstick cooking spray. Cut a circle of parchment paper to fit the bottom, place it in, and give that a spray too. This double insurance will help your cake release perfectly later.
02 - In a large microwave-safe bowl, combine the chocolate chips and butter. Heat them in the microwave until the butter is melted and the chocolate is soft, about 1 minute. Stir until completely smooth and the chocolate is fully melted. If needed, heat in additional 10-second bursts, stirring between each.
03 - Add the sugar, salt, and vanilla extract to your chocolate mixture and stir until everything is well combined. The mixture might look a bit grainy at this point, but don't worry - that's normal.
04 - Stir in the beaten eggs until the batter becomes smooth and glossy. Then gently fold in the cocoa powder just until combined - be careful not to overmix at this stage or you'll lose some of that beautiful fudgy texture.
05 - Pour your batter into the prepared pan and smooth the top with a spatula. Bake for about 25 minutes - you'll know it's done when the top has formed a thin crust and an instant-read thermometer inserted in the center reads 200°F. The center might still look slightly soft, but that's what gives this cake its incredible texture.
06 - Let the cake cool on a wire rack for 10 minutes. Then run a butter knife around the edge to loosen it, and carefully flip it onto your serving plate. What was the bottom is now the top, which gives you a nice flat surface for the ganache. Let the cake cool completely before glazing.
07 - While the cake is cooling, prepare your chocolate ganache. Put the chocolate and heavy cream in a microwave-safe bowl and heat until the cream is very hot (start with 30 seconds and check). Remove from the microwave and stir until the chocolate is completely melted and the mixture is smooth and shiny.
08 - Pour the warm ganache over the cooled cake, using a spatula to guide it over the edges if needed. Let the ganache set for a few hours before slicing. If you're in a hurry, pop it in the refrigerator to speed things up. Once set, dust with powdered sugar if desired and serve with fresh raspberries, whipped cream, or ice cream.

# Notes:

01 - This cake is naturally gluten-free, making it perfect for those with gluten sensitivities.
02 - For the best texture, don't overbake this cake - it should be set at the edges but still slightly soft in the center.
03 - The cake actually tastes better the day after baking, so it's perfect for making ahead!
04 - Store covered at room temperature for up to 3 days, or refrigerate for up to a week. Let come to room temperature before serving for the best flavor and texture.

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