173g bittersweet or semisweet chocolate chips
168g butter
50g cocoa powder

  • melt chocolate in a double boiler, then stir in butter until melted
  • stir in cocoa and remove from heat

150g sugar
4 eggs
1 tsp. vanilla
3 tbsp. (1 shot) espresso
1/4 tsp. salt

  • stir in sugar, then eggs one at a time
  • stir in vanilla, espresso, and salt
  • scrape batter into a buttered or parchment-lined 8” pan
  • bake at 350°F until a toothpick inserted 2” from edge comes out clean, 40-50 minutes
  • serve with whipped cream or ice cream and/or dust with powdered sugar

source: https://cooking.nytimes.com/recipes/1022963-flourless-chocolate-cake

5/5/25: made this and it’s more of a brownie than a cake (not a bad thing, but they are very dense).there was a comment saying there is a very similar recipe but with the egg whites beaten and then folded in, and i can see how that would produce a lighter, more cake-like consistency.