I am loving this sweet recipe perfect for your Valentine from Shannon, the Learning Center Instructor at Healthy Living Market and Café, Flourless Chocolate Cake
2 sticks unsalted butter
8 ounces semisweet chocolate
1 tsp vanilla extract
1 1/4 cups granulated sugar
1 cup unsweetened cocoa powder
1 tsp espresso powder
1/2 tsp salt
6 large eggs
Preheat oven to 350 degrees F. Grease a 10 inch round springform pan, and line bottom with parchment paper. Grease parchment too. If you want to make individual cakes, you can use 8-10 small ramekins (no need to grease them).
In a small saucepan, melt the butter over medium heat. Once melted, remove from the heat and stir in the semisweet chocolate, continue to stir until the chocolate is smooth and fully melted. Add the vanilla and stir to combine.
In a large bowl, whisk together the sugar, cocoa powder, espresso powder and salt. Add the eggs and whisk thoroughly until smooth. Add the chocolate/butter mixture to the sugar mixture and whisk until well incorporated. Pour the batter into the prepared pan, or divide among the ramekins (like these adorable ones here), filling each 3/4 full, and bake until a tester comes out with just a few moist crumbs, 40-45 minutes. Check sooner if using the ramekins, they should be done after 30-35 minutes. Allow the cake to cook in the pan on rack. The cake will fall a bit in the center. Once cool run a knife around the edge of the pan and release cake from springform. If using the ramekins, they can be eaten directly out of the dish.