Salted Chocolate Flourless Cake

Instructions

1. 1

   Preheat your oven to 180°C (350°F). Grease a 20cm (8 inch) round cake pan and line the bottom with parchment paper.

   Tip: Use a non-stick pan to ensure the cake releases easily.

2. 2

   In a double boiler or a heatproof bowl set over a pot of simmering water, melt the chocolate, stirring occasionally.

   Tip: Use a spatula to gently stir the chocolate and prevent burning.

3. 3

   Remove the chocolate from the heat and whisk in the sugar until combined.

   Tip: Make sure the chocolate is cool enough to handle, as it can burn if it's too hot.

4. 4

   Whisk in the eggs one at a time, allowing each egg to fully incorporate before adding the next.

   Tip: Beat the eggs until they're light and fluffy, almost double in volume.

5. 5

   Whisk in the flour, cocoa powder, and espresso powder until just combined.

   Tip: Don't overmix, as this can create a dense cake.

6. 6

   Stir in the melted butter and flaky sea salt until combined.

   Tip: Make sure the butter is fully incorporated to prevent a greasy texture.

7. 7

   Pour the batter into the prepared cake pan and smooth the top.

   Tip: Use a spatula to create a smooth, even surface.

8. 8

   Bake for 35-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

   Tip: Avoid overbaking, as this can cause the cake to dry out.

9. 9

   Remove from the oven and let cool in the pan for 10 minutes.

   Tip: Don't open the oven door during this time, as this can cause the cake to sink.

10. 10

    Transfer the cake to a wire rack to cool completely.

    Tip: Let the cake cool completely before slicing and serving.