Is it healthy? Well, not entirely. Is it still a good step in the right direction? Well, not entirely. But there are worse things.

Flourless Chocolate Espresso Cake

INGREDIENTS

• 4 1/2 tablespoons unsalted butter, plus more for cake pan
• 6 ounces dark chocolate, minimum 70 percent cocoa, chopped
• 6 large eggs, separated, room temperature
• 1 1/3 cup sugar, divided
• 4 tablespoons instant espresso powder
• 1/4 teaspoon coarse salt
• 1 tablespoon pure vanilla extract
• 3 ounces bittersweet chocolate, preferably 70 percent cacao, chopped
• 2 teaspoons pure vanilla extract
• 1/3 cup heavy cream
• 1/4 teaspoon coarse salt

METHOD

Cake

1. Preheat oven to 350 degrees F
2. Invert bottom of a 9-inch springform pan (so cake will slide easily onto serving plate) and line with a parchment round; butter parchment
3. Melt butter and chocolate, stirring until smooth, in a bowl set over a saucepan of simmering water
4. Beat together egg yolks and 1/2 cup sugar with a mixer on medium-high speed until thick and pale, about 3 minutes
5. Add espresso powder and salt; beat until combined, about 1 minute
6. Add vanilla and melted-chocolate mixture; beat about 1 minute more
7. In another bowl, beat egg whites on medium-high speed until foamy
8. Increase speed to high; gradually add remaining 1/2 cup sugar, beating until stiff peaks form, about 5 minutes
9. Fold into chocolate mixture in 3 batches. Transfer batter to pan and bake until set, 40 to 45 minutes
10. Let cake cool completely in pan on a wire rack
11. Remove side of pan; transfer cake to a serving plate
12. Serve glaze alongside cake

Glaze

1. Combine chocolate, butter, and vanilla in a bowl
2. Bring cream, sugar, espresso powder, and salt to a boil in a small saucepan, stirring until sugar and espresso powder are dissolved
3. Pour over chocolate mixture and whisk until smooth

Enjoy!