Easy Flourless Chocolate Cake

Sharon and I have been baking flourless chocolate cake for many years. Sometimes, I hesitate to make one because the recipe calls for separating the eggs. For some reason, it annoys me to dirty two bowls. One day, I decided I was just going to throw everything into a bowl and take a chance. Sure enough, it was wonderful. This cake is dense, chocolatey and dreamy.

8oz best quality semisweet chocolate
½ cup butter or coconut oil, melted
¾ cup sugar
¼ tsp salt
4 eggs
1 Tbsp vanilla extract
¼ cup cocoa powder

Preheat the oven to 375°F.

Line the bottom of an 8-inch spring form cake pan with parchment paper and grease the sides.

Place chocolate and coconut oil in a microwave-safe bowl and heat for 1 minute. Stir, then heat for an additional 30 seconds, until chocolate chips are completely melted.

Add the sugar and salt and beat to combine.

Add the eggs, one at a time, and whisk to combine.

Add vanilla and whisk, then add cocoa powder Pour into the cake pan and bake for 20 to 25 minutes. Cake should be slightly soft in the middle.

Allow the cake to cool for 15 minutes, then run a knife around the edges. Remove the springform pan and carefully remove the cake.

Invert the cake onto a plate. Decorate with ganache or powdered sugar and berries.

Ganache:

1 cup chocolate chips
1 Tbsp coconut oil
1 tsp vanilla extract

Melt the chocolate chips and coconut oil in a microwave safe bowl for one minute and stir. If chocolate is not completely smooth, heat for another 30 seconds.

Remove from the microwave and add vanilla, then stir until smooth.

When cake has completely cooled, pour the warm ganache over the cake.

Place in refrigerator for 30 minutes for ganache to harden.