Easy Flourless Chocolate Cake

By Ellie

12 Person

50 Minutes

0 Calories

Easy Flourless Chocolate Cake is an elegant, simple dessert! Rich and decadent, yet light and smooth. A chocolate lover's dream! 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 Ganache:

1/4 cup heavy cream
1 cup Ghirardelli semi sweet chocolate chips from above

1 to 2 tsp. almond extract
1 cup butter
24 oz. Ghirardelli semi sweet chocolate chips (reserve 1 cup for the ganache)
8 eggs

Method

01

Pre-heat oven to 325℉.
02

For the Ganache: Once the flourless chocolate cake has cooled you can make the ganache. In a microwave-safe bowl add the 1/4 c. heavy cream and microwave on high for about 1 minute, or until the cream just begin to boil on the edges of the bowl. Remove and immediately add the chocolate chips. Stir until the chocolate chips completely melt (microwaving again in small increments if necessary) leaving creamy chocolate.
03

Beat the eggs with a stand or electric mixer until they are thick and fluffy and a light yellow color. This step is really important! You need to beat for several minutes on high for the eggs to get fluffy enough.
04

For the Ganache: Spread evenly over the top of the cake, leaving a small rim around the outer crust.
05

Melt butter in a separate, covered, microwave-safe bowl in the microwave then immediately add the chocolate chips. Stir until the chocolate chips completely melt (microwaving again in small increments if necessary) leaving smooth chocolate.
06

While still mixing, slowly add the chocolate to the whipped eggs until completely combined. Then use a rubber spatula to scrape the sides and finish mixing in.
07

Stir in the almond extract.
08

Prepare an 8 inch round cake pan by thoroughly buttering the bottom and sides. I like to take this one more step and cut out a round piece of parchment paper for the bottom and a long strip to line the inner side of the pan and butter those also.
09

Pour the batter into the 8 inch round cake pan.
10

Bake at 325℉ for 30 to 35 minutes or until a light touch to the center doesn't feel like liquid underneath.
11

Remove cake from the oven and let it stand at room temperature for at least 30 minutes before adding the ganache topping. (see below).
12

After you have added the ganache, chill the cake in the fridge for at least 3 hours (the longer the better) before serving.
13

Optional: sprinkle on some powdered sugar, fresh raspberries, or drizzle on some chocolate or raspberry syrup.

Related Tags

Healthy Recipes

Dessert Recipes

Chocolate Cake Recipes

Easy Dinner Recipes

Lunch Recipes

Birthday Cake

Easy Flourless Chocolate Cake

3.6

( By Ellie )

01 Information

Grade easy
Serving 12 servings
Prep Time 15 Mins
Cook Time 35 Mins
Total Time 50 Mins

02 Ingredients

For the Ganache:

1/4 cup heavy cream

1 cup Ghirardelli semi sweet chocolate chips from above

1 to 2 tsp. almond extract

1 cup butter

24 oz. Ghirardelli semi sweet chocolate chips (reserve 1 cup for the ganache)

8 eggs

03 Method

Step 1

Pre-heat oven to 325℉.

Step 2

For the Ganache: Once the flourless chocolate cake has cooled you can make the ganache. In a microwave-safe bowl add the 1/4 c. heavy cream and microwave on high for about 1 minute, or until the cream just begin to boil on the edges of the bowl. Remove and immediately add the chocolate chips. Stir until the chocolate chips completely melt (microwaving again in small increments if necessary) leaving creamy chocolate.

Step 3

Beat the eggs with a stand or electric mixer until they are thick and fluffy and a light yellow color. This step is really important! You need to beat for several minutes on high for the eggs to get fluffy enough.

Step 4

For the Ganache: Spread evenly over the top of the cake, leaving a small rim around the outer crust.

Step 5

Melt butter in a separate, covered, microwave-safe bowl in the microwave then immediately add the chocolate chips. Stir until the chocolate chips completely melt (microwaving again in small increments if necessary) leaving smooth chocolate.

Step 6

While still mixing, slowly add the chocolate to the whipped eggs until completely combined. Then use a rubber spatula to scrape the sides and finish mixing in.

Step 7

Stir in the almond extract.

Step 8

Prepare an 8 inch round cake pan by thoroughly buttering the bottom and sides. I like to take this one more step and cut out a round piece of parchment paper for the bottom and a long strip to line the inner side of the pan and butter those also.

Step 9

Pour the batter into the 8 inch round cake pan.

Step 10

Bake at 325℉ for 30 to 35 minutes or until a light touch to the center doesn't feel like liquid underneath.

Step 11

Remove cake from the oven and let it stand at room temperature for at least 30 minutes before adding the ganache topping. (see below).

Step 12

After you have added the ganache, chill the cake in the fridge for at least 3 hours (the longer the better) before serving.

Step 13

Optional: sprinkle on some powdered sugar, fresh raspberries, or drizzle on some chocolate or raspberry syrup.

04 Author