Flourless Chocolate Cake 10 Steps
Preheat the oven to 375°F. Lightly grease a metal 8"-inch round cake pan; cut a piece of parchment to fit, grease it, and lay it in the bottom of the pan.
To make the cake, using a bain-marie, place 1 cup chocolate chips and 8 tablespoons butter in a metal bowl and rest over a pot of simmering water (the bottom of the bowl should not be touching the water). Stir until melted and smooth.
Stir in the sugar, salt, espresso powder and vanilla. You can add an additional teaspoon of espresso powder if you want a mocha flavor.
Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.
Spoon the batter into the prepared pan.
Bake the cake for 25 minutes; the top will have formed a thin crust, and it should register at at least 200°F on an instant-read thermometer inserted into its centre.
Remove it from the oven, and cool it in the pan for 5 minutes.
Loosen the edges of the pan with a table knife and turn it out onto a serving plate. The top will now be on the bottom; that's fine. Also, the edges will crumble a bit, which is also fine. Allow the cake to cool completely before glazing.
To make the glaze, place 1 cup chocolate chips in a heatproof bowl. In a small pot, heat the cream until it's not quite at a simmer. Pour the cream over the chocolate, stir very briefly to combine, and let rest for 5 minutes until the chocolate is completely melted and the glaze is smooth.
Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake. Slice and enjoy on its own or with ice cream!