Flourless Chocolate Cake by King Arthur Flour- With Chocolate Gl

Recipe by Bonnie G 2
READY IN: 45mins
YIELD: 1 pie


  • 1
    cup semisweet chocolate, chopped (or use chips)
  • 12
  • 18
    teaspoon salt
  • 2
    teaspoons espresso powder (but oh so good) (optional)
  • 3
    large eggs
  • 12
    cup unsweetened cocoa powder
  • glaze
  • 1
    cup semisweet chocolate (or chips) (optional)
  • 12
  • 14
    cup sliced almonds, toasted (optional)


  • Preheat oven to 375°F.
  • Lightly grease an 8" round cake pan; cut a piece of parchment or waxed paper to fit, grease it, and lay it in the bottom of pan (I sprayed the whole pan with flour Pam).
  • To make cake; heat the chocolate and butter in microwave, stirring until mixture is melted and smooth.
  • Add the sugar, salt and espresso powder.
  • Add eggs, beating briefly until smooth.
  • Add cocoa powder and mix just to combine.
  • Spoon batter into prepared pan.
  • Bake cake for 25 minutes; the top will have formed a thn crust.
  • Remove from oven and cool in the pan for 5 minutes.
  • Loosen the edges of the cake from the pan, and turn it out onto a serving plate.
  • Allow cake to cool completely before glazing.
  • GLAZE.
  • Heat chocolate and cream in microwave, stirring until chocolate melst and mixture is completely smooth.
  • Spoon glaze over the cake, spreading it to drip over the sides a bit.
  • Garnish with toasted almonds if desired.
  • Allow glaze to set for several hours before serving cake.