Flourless Chocolate Oat Egg Cake

1.Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper for easy removal.

2.In a food processor, blend the rolled oats until they reach a fine flour-like consistency. This should take about 30 seconds.

3.In a large mixing bowl, combine the oat flour, cocoa powder, baking powder, salt, granulated sugar, and brown sugar. Whisk together until well combined.

4.In a separate bowl, whisk together the melted butter, eggs, vanilla extract, and espresso powder until smooth.

5.Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the chocolate chips, reserving a few for topping the cake.

6.Pour the batter into the prepared cake pan, smoothing the top with a spatula. Sprinkle the reserved chocolate chips evenly over the top.

7.Bake in the preheated oven for 25-30 minutes, or until the cake has set and a toothpick inserted into the center comes out clean. The top should be slightly cracked and the edges will pull away from the pan.

8.Remove the cake from the oven and let it cool in the pan for 10 minutes. Carefully invert it onto a wire rack to cool completely.

9.Once cooled, dust the top with powdered sugar if desired, and slice into wedges for serving.