Flourless Chocolate Cake

By Ellie

16 Person

100 Minutes

0 Calories

This is the best Flourless Chocolate Cake recipe. It is easy to make, gluten-free, and oh so decadent! It is the perfect dessert for any occasion. Sweet cake with chocolate icing or chocolate sauce, and then enjoy the chocolate cake alone or share with family and friends, regardless of the taste of the chocolate cake is irresistible. Here you will see a variety of ways to make chocolate, I believe there is always the one you like, of course, each flavor will not let you down!

Ingredients

For the chocolate ganache:

1/2 cup heavy cream
1 cup semisweet chocolate chips or chopped chocolate

For the cake:

1/2 cup Dutch process cocoa powder
3 large eggs slightly beaten
1 tsp. vanilla extract
1/4 tsp. salt
tsp. 3/4 cup granulated sugar
1/2 cup unsalted butter
1 cup semisweet chocolate chips or chopped chocolate

Method

01

Preheat oven to 375℉. Grease an 8-inch round cake pan with nonstick cooking spray. Cut a piece of parchment to fit the bottom of the pan. Place it in the bottom of the pan and spray it with nonstick cooking spray. Set aside.
02

To make the cake, put the chocolate and butter in a large microwave-safe bowl, and heat until the butter is melted and the chips are soft, about one minute. Stir until the chocolate is melted and the mixture is smooth. If you need to reheat, do for 10 seconds at a time and stir.
03

Add the sugar, salt, and vanilla extract and stir to combine.
04

Add the eggs and stir until smooth. Add the cocoa powder and stir until just combined. Don't over mix.
05

Pour the batter into the prepared pan and bake the cake for 25 minutes or until the cake has a thin crust on the top and the center registers 200°F on an instant-read thermometer.
06

Let the cake cool on a wire cooling rack for 10 minutes. Loosen the edges of the pan with a butter knife and carefully turn it upside down onto a cake plate or serving plate. The bottom of the cake will now be the top of the cake. Let the cake cool completely.
07

While the cake is cooling, make the chocolate ganache. Combine the chocolate and cream in a medium microwave-safe bowl, and heat until the cream is very hot so it will melt the chocolate. I always start with 30 seconds and check it. It might take longer, it just depends on your microwave. Remove from the microwave, and stir until the chocolate melts and the mixture is smooth.
08

Spread the chocolate ganache glaze evenly over the cooled cake. Let the glaze set up for a few hours before cutting and serving the cake. I always put it in the refrigerator to speed up the process.
09

Cut the cake into slices and serve with powdered sugar and raspberries, if desired. This cake is also great with whipped cream or ice cream.

Related Tags

Healthy Recipes

Dessert Recipes

Chocolate Cake Recipes

Birthday Cake

Flourless Chocolate Cake

4.6

( By Ellie )

01 Information

Grade easy
Serving 16 servings
Prep Time 20 Mins
Cook Time 80 Mins
Total Time 100 Mins

02 Ingredients

For the chocolate ganache:

1/2 cup heavy cream

1 cup semisweet chocolate chips or chopped chocolate

For the cake:

1/2 cup Dutch process cocoa powder

3 large eggs slightly beaten

1 tsp. vanilla extract

1/4 tsp. salt

tsp. 3/4 cup granulated sugar

1/2 cup unsalted butter

1 cup semisweet chocolate chips or chopped chocolate

03 Method

Step 1

Preheat oven to 375℉. Grease an 8-inch round cake pan with nonstick cooking spray. Cut a piece of parchment to fit the bottom of the pan. Place it in the bottom of the pan and spray it with nonstick cooking spray. Set aside.

Step 2

To make the cake, put the chocolate and butter in a large microwave-safe bowl, and heat until the butter is melted and the chips are soft, about one minute. Stir until the chocolate is melted and the mixture is smooth. If you need to reheat, do for 10 seconds at a time and stir.

Step 3

Add the sugar, salt, and vanilla extract and stir to combine.

Step 4

Add the eggs and stir until smooth. Add the cocoa powder and stir until just combined. Don't over mix.

Step 5

Pour the batter into the prepared pan and bake the cake for 25 minutes or until the cake has a thin crust on the top and the center registers 200°F on an instant-read thermometer.

Step 6

Let the cake cool on a wire cooling rack for 10 minutes. Loosen the edges of the pan with a butter knife and carefully turn it upside down onto a cake plate or serving plate. The bottom of the cake will now be the top of the cake. Let the cake cool completely.

Step 7

While the cake is cooling, make the chocolate ganache. Combine the chocolate and cream in a medium microwave-safe bowl, and heat until the cream is very hot so it will melt the chocolate. I always start with 30 seconds and check it. It might take longer, it just depends on your microwave. Remove from the microwave, and stir until the chocolate melts and the mixture is smooth.

Step 8

Spread the chocolate ganache glaze evenly over the cooled cake. Let the glaze set up for a few hours before cutting and serving the cake. I always put it in the refrigerator to speed up the process.

Step 9

Cut the cake into slices and serve with powdered sugar and raspberries, if desired. This cake is also great with whipped cream or ice cream.

04 Author