Flourless Chocolate Cake

Ingredients:

• 1 ¼ cup bittersweet chocolate chips
• 1 stick (8 Tbsp) unsalted butter
• ¾ cup sugar
• 1 tsp espresso powder
• ¼ tsp sea salt
• 1 tsp vanilla
• 3 large eggs
• 1 egg yolk
• ½ cup Dutch-process cocoa
• 1 to 2 tbsp citrus zest (lemon, orange, lime)
• ½ cup whole milk plain Greek yogurt

Directions:

Preheat oven to 350 degrees.

Grease 8 inch pan (cheesecake pan is preferable).

Place parchment paper on bottom and spray paper.

On the stove in a double broiler, heat chocolate chips and butter until melted and smooth.

Take off heat, add sugar, espresso powder, salt and vanilla.

Once combined add eggs and the yolk one at a time until mixture is smooth.

Whisk is cocoa powder and citrus zest.

Mix in the yogurt.

Pour into pan.

Bake 25 to 30 minutes, until edges are set but the middle is still wobbly

Let the cake sit on counter till cool the place in fridge for at least 6 hours before serving.

For an added sweetness:

On Double Boiler combine 1 cup bittersweet chocolate chips and ¼ Greek yogurt (make sure is room temperate, not straight from fridge).

Stir until melted and combined.

Spoon over cake after it is done baking but before placing in the fridge.

Enjoy!