Flourless Whipped Coffee Chocolate

RECIPE BY EMILY CHAVEZ | PHOTOS BY LUIS CHAVEZ

Featuring chocolate chips and cacao powder, this flourless cake is extremely rich in the best way possible. The addition of fluffy whipped coffee, also sometimes called dalgona coffee, lifts an otherwise dense cake to new levels of luxury. Whipped coffee is made simply by whisking together instant coffee, hot water and some sugar. The airy texture is maintained by gently folding it into the batter right before baking. Coffee notes naturally enhance the chocolate flavo, so enjoying a slice with a cup of coffee for an after-dinner dessert is a perfect match.

Active time: 25 minutes | Total time: 1 hour, 45 minutes Yields one 8-inch cake

1 cup semisweet chocolate chips 1/2 cup unsalted butter, room temperature 3/4 cup granulated sugar 1/4 teaspoon salt 2 teaspoons instant coffee 2 teaspoons hot water 3 large eggs Half-cup cacao powder

1. Preheat the oven to 375 degrees F. Prepare the cake pan by lightly greasing it and lining with a parchment circle cut to size. 2. With an electric mixer, whisk together the instant coffee, hot water and 2 teaspoons of the sugar until it is fluffy and holds its shape. Set aside. 3. Use a double-boiler method or microwave to melt the butter and soften the chocolate chips together in one bowl. Stir mixture until fully incorporated. 4. Stir the remaining sugar and salt into the butter chocolate mixture. 5. Add eggs, beating until just incorporated. 6. Add cocoa powder, stirring until just combined. 7. Gently fold in the fluffy instant coffee mixture. 8. Spoon batter into the pan and bake for about 25 minutes, until a thin crust has formed and the internal center temperature reaches 200 degrees. 9. Remove from the oven and let cool for 5 minutes before removing from the pan.