Flourless Chocolate Espresso Cake

Ingredients (for a 9-10 inch springform pan):

1 pound (4 sticks / 454g) unsalted butter, softened or melted

1 pound (454g) granulated sugar (or start with 12–14 oz if you want less sweetness and adjust next time)

8–10 oz unsweetened cocoa powder (start here; 16 oz would be extreme — you can test up if desired)

1 cup hot brewed espresso (or very strong coffee)

8 large eggs (room temperature)

1 tsp vanilla extract (optional) ( I get the powdered stuff that lasts forever)

Pinch of salt

Instructions:

1. Preheat oven to 350°F. Grease a springform pan and line the bottom with parchment. Dust sides lightly with cocoa powder.

2. In a large bowl, whisk the hot espresso into the cocoa powder until smooth and glossy (no lumps). This blooms the cocoa.

3. Add the butter (softened or melted) and whisk until fully combined and melted together.

4. Whisk in the sugar until dissolved. Let cool slightly (5–10 minutes).

5. Beat in the eggs one at a time until smooth. Add vanilla and salt.

6. Pour into the prepared pan. Bake 35–50 minutes until the center is just set but still fudgy (it will firm up as it cools). A toothpick may come out with moist crumbs.

7. Cool completely in the pan, then refrigerate for at least 4 hours or overnight. Serve chilled or at room temp with whipped cream or berries to cut the richness.