Flourless Chocolate Cake (With Mocha Whipped Cream)

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½ cup (115g; 1 stick) unsalted butter

6 ounces (170g) high quality semi-sweet chocolate, finely chopped*

⅔ cup (135g) granulated sugar

2 teaspoons espresso powder

1 and ½ teaspoons pure vanilla extract

4 large eggs, at room temperature

⅓ cup (28g) unsweetened natural or dutch-process cocoa powder

⅛ teaspoon salt

optional: ½ teaspoon baking powder*

subheading: Mocha Whipped Cream:

1 teaspoon espresso powder

1 teaspoon warm water

1 cup (240ml) cold heavy cream or heavy whipping cream

3 Tablespoons (22g) confectioners’ sugar (see note)

1 Tablespoon (6g) unsweetened natural or dutch-process cocoa powder

optional: raspberries and a dusting of confectioners’ sugar

Directions at sallysbakingaddiction.com

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