Cookin' With Carissa - Chocolate Decadence Cake

I have made this 4 times since the last week of December! It has been LOVED by all that have had it and it is FLOUR free!

I do not consider myself a baker, and am happy to share this is EASY!

I hope you enjoy it! I included a link for the pan I used too.

Chocolate Torte

This is the 9 inch springform pan I used and it makes all the difference.

Ingredients

10 oz good quality dark chocolate – I used Ghirardelli 60% Cacao Bittersweet Chocolate
9 oz butter I used Kerrygold salted
1 1/2 cups granulated sugar
7 large eggs at room temperature
1 1/4 teaspoons vanilla extract
2 tablespoons brewed coffee
1/4 teaspoon salt
Confectionary sugar to use on top of cake after baking
fresh berries to serve with – optional
whip cream or ice cream as a side- optional

Instructions

Preheat oven to 350 degrees
line the bottom of the spring form pan with parchment paper and grease or spray the sides
melt the chocolate and butter together on stove on medium heat until all combined
remove from heat and add in sugar , stir until all blended and let sit for about 2 minutes
add the eggs, one at a time and until each one is blended in. With each egg being added, you will find the batter getting thicker, richer and darker
stir in the vanilla and salt, mix all together
Pour the batter into the pan and bake for 35 minutes. The torte may crack a little and will still be jiggly in the center. That is ok
Let it sit in pan for about 15 minutes and then take out of pan.
Once cool, sprinkle with powdered sugar and enjoy

You will not need a lot of this, it is rich and delicious!

*this post may contain affiliate links- I will only share what I love though