Flourless Chocolate Cake | Intense & Moist

Chop the dark chocolate into small pieces. Preheat the oven to 185 °C top/bottom heat. Line a round springform pan (Ø 25 cm) with baking paper.

Fill a larger pot with approx. 250 ml of water. Place a heatproof bowl on top of the pot so that it does not touch the bottom. Add the chocolate and butter to the bowl and slowly melt over the hot water bath, stirring constantly, until the mixture is smooth and liquid (approx. 5–6 minutes). Then remove from the heat.

Dissolve the instant coffee in 80 ml of warm water and stir into the melted chocolate. Stir in the 5 eggs one by one, then add the honey (80 g for the dough) and cocoa powder (50 g for the dough). Whisk everything together until smooth. Pour the batter into the prepared pan.