This is one of the easiest Small Flourless Chocolat Cake recipes you will ever make! It is incredibly fudgy, dense, and rich with each bite giving you all the chocolate flavor you can handle! Enjoy this 6 inch chocolate cake with either a simple sprinkling of cocoa powder or powdered sugar topped with fresh berries.
5 from 1 vote
(prevent your screen from going dark while making this recipe)
6ozDark Chocolate 60%(chopped or broken into small pieces)
3Large Eggs(room temperature)
½cupGranulated Sugar(or organic cane sugar)
¼cupDutch Process Cocoa Powder
Adjust the oven rack to the 2nd level position (just above center) and preheat the oven to 350ºF. Generously coat the inside of a 6 inch cake pan with a flour-based baking spray. Add a parchment paper liner to the bottom of the pan, then lightly respray the top. Set to the side.
Melt the unsalted butter and chopped dark chocolate in a heavy bottom medium saucepan over low heat, stirring frequently until blended and smooth. Remove from the heat, then add in the espresso powder, vanilla extract and salt. Let cool for a few minutes while you whisk the eggs and sugar.
½ cup Unsalted Butter, 6 oz Dark Chocolate 60%, 1 teaspoon Espresso Powder, 1 teaspoon Vanilla Extract, ¼ teaspoon Salt
Using your hand mixer or stand mixer fitted with the whisk attachment, whisk the eggs on medium-high speed. As you whisk them, gradually add in the granulated sugar until the mixture is pale yellow in color and has doubled in size to a frothy and fluffy texture, about 5-6 minutes. The mixture will almost start to look like a meringue and will have a ribbon effect from the whisk.
3 Large Eggs, ½ cup Granulated Sugar
Fold in half of the melted chocolate mixture until only a few streaks of the egg mixture is visible. Then fold in the rest along with the dutch process cocoa powder. Stir gently until the batter is well combined. The batter should be shiny in appearance and on the thicker side. It should be light and easy to pour into the prepared cake pan. The consistency reminds me of a mix between a brownie batter and chocolate frosting.
¼ cup Dutch Process Cocoa Powder
Pour into the prepared cake pan and bake for 30-35 minutes at 350ºF until the top of the chocolate cake has a slightly crusty top, like a brownie, and the center no longer jiggles.
Let the cake cool in the cake pan for about 10-15 minutes, then carefully invert it onto a plate. Then invert back onto a wire cooling rack (so the top of the cake is facing back up again). Let it cool completely.
Before serving, add a dusting of either cocoa powder or powdered sugar then top with fresh berries (I used raspberries).
Keep the cake stored at room temperature in a tightly sealed container for up to 5 days.