Ingredients

• 4 ounces (1 bar / 113g) bittersweet chocolate, coarsely chopped

• ½ cup unsalted butter, cubed 

• ½ cup unsweetened natural cocoa powder

• ¾ cup granulated sugar

• 1 teaspoon espresso powder (optional)

• ¼ teaspoon salt

• 4 large eggs

• Optional toppings: cocoa powder, fresh berries, powdered sugar, ganache

Direction

1. Preheat & Prep the Pan Preheat oven to 350ºF. Grease an 8‑inch round pan and line the bottom with parchment.

2. Melt Chocolate & Butter Place chocolate and butter in a double boiler (or heatproof bowl over simmering water). Stir until fully melted and smooth. Remove from heat.

3. Add Dry Ingredients Sift in cocoa powder. Add sugar, salt, and espresso powder. Whisk until combined.

4. Add Eggs Whisk in the eggs one at a time, mixing well after each addition.

5. Bake the Cake

Pour batter into the prepared pan. Bake 18–22 minutes until the top forms a light crust, edges are set, and the center is shiny and slightly gooey.

6. Cool & Finish Cool in the pan for a few minutes. Run a knife around the edge, then invert onto a wire rack to cool completely. Dust with cocoa powder, powdered sugar, berries, or ganache.

Notes

A springform pan works well; line the bottom with parchment either way. This cake is rich — slice into small servings (10 slices from an 8‑inch cake). If you want, I can add prep time, nutrition, or turn this into a full recipe card layout.

Nutrition -

(Per Serving)

Calories: 244 kcal Carbohydrates: 24 g Protein: 4 g Fat: 16 g Saturated Fat: 9 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 5 g Trans Fat: 0.4 g Cholesterol: 99 mg Sodium: 90 mg Potassium: 164 mg Fiber: 2 g Sugar: 19 g Vitamin A: 397 IU Calcium: 27 mg Iron: 2mg