Ingredients for Death By Chocolate Flourless Cake
- Bittersweet Chocolate
- Unsalted Butter
- 6 large eggs
- 1 ½ cups granulated sugar
- 1 teaspoon vanilla extract
- Whipping Cream
- Dark Corn Syrup
- Semisweet Chocolate
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How to Make Death By Chocolate Flourless Cake
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch springform pan.
- Melt the butter and chocolate together in a double boiler or microwave until smooth. Set aside to cool slightly.
- In a separate bowl, whisk together the eggs and sugar until pale and thick. Slowly whisk in the melted chocolate mixture until combined.
- Gently fold in the cocoa powder, espresso powder, and vanilla extract.
- Pour the batter into the prepared pan and bake for 45-55 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the cake cool completely in the pan before removing the sides of the springform pan.
- For the glaze: Combine corn syrup, heavy cream, and chocolate in a microwave-safe bowl. Microwave in 30 second intervals, stirring after each, until melted and smooth. Whisk until glossy.
- Pour glaze over the cooled cake and let it set before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
66g
Fat
86g
Carbs
10g
