>> source: https://www.kingarthurbaking.com/recipes/flourless-chocolate-cake-recipe
>> servings: 8
>> prep time: 15 minutes
>> cook time: 25 minutes
>> total time: 1 hour 40 minutes

Preheat your #oven{} to 375°F. Lightly grease an 8-inch round metal #cake pan{}, and line the bottom with a circle of parchment paper, then grease the parchment.

Combine @chocolate chips{1%cup} and @unsalted butter{8%tablespoons} in a microwave-safe #bowl (or saucepan) and melt on low heat, stirring until completely smooth.

Transfer the melted mixture to a mixing #bowl. Stir in @granulated sugar{3/4%cup}, @table salt{1/4%teaspoon}, @espresso powder{1%teaspoon}, and @vanilla extract{1%teaspoon}.

Whisk in @large eggs{3} one at a time, followed by @Dutch-process cocoa powder{1/2%cup}. Mix until the batter is smooth and shiny.

Pour the batter into the prepared #cake pan{}. Bake for 23 to 27 minutes, until the edges are firm and a thin crust has formed on top. Let it cool completely.

To make the glaze, heat @heavy cream{1/2%cup} until simmering, then pour it over @chocolate chips{1%cup} in a #bowl. Let sit for 3 minutes, then stir until glossy and smooth. Pour the glaze over the cooled cake, spreading it evenly. Chill for at least 1 hour before serving.