Flourless Chocolate Cake | Movement Meals

As we conclude this Christmas season and move into the new year, we want to share a sweet treat with you: our flourless chocolate cake. This fudgy chocolate cake is absolutely delicious! Your whole family will love and enjoy it, especially those who are gluten-sensitive.

YIELDS: 10 SERVINGS
PREP TIME: 0 HOURS 10 MINS
TOTAL TIME: 1 HOUR 30 MINS

INGREDIENTS:
FOR THE CAKE:
Cooking spray, for pan
6 oz. bittersweet chocolate, roughly chopped
1/2 c. (1 stick) butter, cut into large chunks
1 tsp. instant espresso powder
1/4 c. hot water
1 c. sugar
4 large eggs
3/4 c. unsweetened cocoa powder (preferably Dutch process)

FOR THE GANACHE:
1/2 c. heavy cream
1 c. semisweet chocolate chips
Raspberries, for serving

DIRECTIONS:
Preheat oven to 350° and grease an 8" springform pan with cooking spray.

Make cake: Place a small saucepan filled halfway with water over medium heat and bring to a simmer.
Place bittersweet chocolate and butter in a heatproof bowl and set over the simmering pot.
Stir until chocolate and butter are completely melted. Turn off heat and remove bowl from saucepan.
Dissolve espresso powder in hot water.
Add sugar and espresso to melted chocolate and whisk until completely combined then add eggs and whisk to combine.
Stir in cocoa powder.  
Pour batter into prepared springform pan and bake until just set in the middle and a thin crust forms, about 35 minutes.  
Let cake cool for 15 minutes, then remove sides of springform pan.
Let cake cool completely.

Meanwhile, make ganache: Place heavy cream in a small saucepan and bring to a simmer. Place chocolate chips in a heatproof bowl then pour hot cream over chocolate chips.
Let sit 1 minute, then whisk to combine.
Pour ganache over cake and smooth with an offset spatula. Place in refrigerator until set, 10 minutes.
Serve with raspberries.

If you bake this tasty cake, post a picture on Instagram or Facebook and tag us @movementchurch.tv using #MovementNation so we can share it!