1 tsp. espresso powder, optional (I highly recommend leaving this in, it really enhances the chocolate flavor)
1 tsp vanilla extract
3 large eggs
½ cup good cocoa powder (Valrhona is worth the little extra you pay for it)
Instructions
Grease an 8" round cake pan and line it with parchment paper cut to size to fit into the bottom of the pan. Lay the parchment in the pan and also grease the parchment.
Preheat the oven to 375 degrees Fahrenheit.
Place the chocolate chips and butter into a micro-wave safe bowl. Heat the contents in 30 second increments until the butter is melted and the chips are soft.
Stir until the chips melt completely and the butter is incorporated into the mixture.
Now stir in the ¾ cup sugar, the salt, espresso powder and the vanilla. Stir until mixed.
Now beat in the 3 large eggs, beating just until fully mixed and smooth.
Finally, add the ½ cup cocoa powder and mix just to combine.
Pour/spoon the batter into your prepared pan and place in the oven.
Bake for 20 to 25 minutes, but take care not to over-bake. If you have an instant read thermometer, you do not want to bake the cake to more than 200 degrees. If you don't have the thermometer, the toothpick test will work just fine, but you want to make sure the toothpick has moist crumbs attached when pulled out.
Cool the cake in the pan for 5 minutes, loosen the edges with a table knife if necessary and turn it out onto a serving plate.
Serve and enjoy!
Recipe by NorCal Coupon Gal at http://norcalcoupongal.com/kitchen-mom-mondays-flourless-chocolate-cake/