Flourless Chocolate Cake is a rich, decadent dessert that delivers intense chocolate flavor in every bite. With a smooth, fudgy texture and a silky ganache topping, this naturally gluten-free cake is pure indulgence—perfect for special occasions or whenever you’re craving something deeply chocolatey.
Flourless Chocolate Cake
Why This Flourless Chocolate Cake Is the Best
- Incredibly Rich and Fudgy: The absence of flour creates a dense, truffle-like texture that melts in your mouth.
- Deep Chocolate Flavor: Made with real chocolate and cocoa for a bold, bittersweet taste.
- Elegant Ganache Topping: A glossy layer of chocolate ganache adds a luxurious finish.
- Naturally Gluten-Free: No flour needed—just rich ingredients and simple technique.
Perfect for Any Occasion
Whether it’s a birthday, anniversary, or dinner party, Flourless Chocolate Cake is a show-stopping dessert that’s always a hit. It’s rich enough for chocolate lovers and sophisticated enough to impress any guest.
Ingredient Notes
For the Flourless Cake:
- Semi-Sweet Chocolate Chips: Melted into the base for rich chocolate flavor and smooth texture.
- Salted Butter: Adds moisture, richness, and depth, balancing the sweetness.
- Brown Sugar & Granulated Sugar: A blend of moist caramel notes and clean sweetness to round out the flavor.
- Salt: Just a pinch enhances all the chocolatey notes.
- Vanilla Extract: Adds warmth and complements the chocolate.
- Eggs: Essential for structure and creating that signature fudgy center.
- Unsweetened Cocoa Powder (sifted): Intensifies the chocolate flavor and keeps the texture silky.
For the Ganache:
- Heavy Cream: Heated and combined with chocolate to make a luxurious topping.
- Semi-Sweet Chocolate Chips: Melt into the cream for a glossy ganache finish.
- Butter: Adds shine and helps the ganache set with a smooth, creamy finish.
Tips for Making the Best Flourless Chocolate Cake
- Use High-Quality Chocolate: The flavor of the cake depends entirely on the chocolate you choose—go for dark and rich.
- Don’t Overbake: Bake just until set; the center should still be slightly soft to keep the cake fudgy.
- Cool Before Ganache: Let the cake cool completely before adding the ganache so it sets nicely on top.
- Chill to Set: After ganache is added, chill the cake to firm it up for clean slicing.
- Serve at Room Temp: Let slices sit out a few minutes before serving for the smoothest texture.
Serving Suggestions
- With Fresh Berries: Add raspberries or strawberries for a tart contrast.
- With Whipped Cream: A dollop of unsweetened whipped cream balances the richness.
- With a Dusting of Cocoa Powder: For a simple, elegant presentation.
- With Ice Cream: Pair with vanilla or espresso ice cream for an indulgent dessert.
A Must Try
Each forkful of this Flourless Chocolate Cake with Ganache is rich, dense, and packed with pure chocolate bliss. The ganache adds a glossy, smooth finish that takes it over the top. Whether you’re celebrating or simply treating yourself, this cake is guaranteed to impress. Slice it small—it’s rich—and savor every bite!
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Flourless Chocolate Cake
Flourless Chocolate Cake is a rich, decadent dessert that delivers intense chocolate flavor in every bite. With a smooth, fudgy texture and a silky ganache topping, this naturally gluten-free cake is pure indulgence—perfect for special occasions or whenever you’re craving something deeply chocolatey.
Ingredients
- For the flourless cake
- 1 cup salted butter 2 sticks
- 1/4 cup brown sugar packed
- 1/2 cup granulated sugar
- 1/4 tsp salt
- 3 large eggs
- 1 & 1/2 tsp vanilla extract
- 1 cup + 2 Tbsp semi sweet chocolate chips
- 1/2 cup + 1 Tbsp unsweetened cocoa sifted
For the ganache
- 1/3 cup heavy cream
- 2/3 cup semi sweet chocolate chips
- 2 Tbsp butter
Instructions
- Preheat your oven to 325°F. Lightly spray an 8-inch springform pan with nonstick spray, making sure to coat the bottom and the sides. Set it aside for now.
- In a large microwave-safe bowl, add 1 cup plus 2 tablespoons of semi-sweet chocolate chips along with 1 cup of salted butter. Microwave in 30-second bursts, stirring each time, until the mixture is mostly melted. Then give it a good stir until it's completely smooth. Keep a close eye on it—chocolate can burn quickly!
- Stir in 1/4 cup packed brown sugar, 1/2 cup granulated sugar, 1/4 teaspoon salt, and 1 1/2 teaspoons of vanilla extract until everything is nicely blended.
- Next, add 3 large eggs and whisk (or stir) until fully combined.
- Now, sift in 1/2 cup plus 1 tablespoon of cocoa powder using a strainer. Gently mix it in just until the cocoa is fully incorporated—no need to overmix! Stop stirring as soon as there are no more cocoa streaks, just like when you're making brownies.
- Once the batter is smooth and ready, pour it into your prepared springform pan. (If you're using a regular 8-inch cake pan instead, check the notes for adjustments.)
- Bake for 30–32 minutes. This cake is meant to be a little underbaked—think rich, brownie-like texture. The edges will puff up a bit more than the center. To test if it’s done, gently shake the pan. If the center jiggles the same as the edges, it’s ready! If the middle still looks a little liquidy, give it a few more minutes. A toothpick inserted should come out with moist crumbs—not completely clean. It’s perfectly fine if the center still has a slight shine when you pull it from the oven.
- Take the cake out and place it near your warm oven—on top if you can. Like a cheesecake, letting it cool slowly helps prevent cracks on the surface. Let the cake cool completely in the pan as it finishes setting up.
Let’s make the ganache!
- In a small microwave-safe bowl, pour in 1/3 cup of cream. Heat it in the microwave in 30-second intervals, keeping an eye on it until you see tiny bubbles forming around the edges. Be careful not to let it boil.
- Once it’s hot, add 2/3 cup of chocolate chips right into the cream—but don’t stir yet! Let it sit for about a minute so the chocolate can gently melt.
- Now whisk the mixture until it’s silky smooth and completely blended.
- Finally, stir in 2 tablespoons of butter until the ganache is glossy and smooth.
- Once the ganache is ready, pour it over the cooled flourless cake and spread it gently to cover the top.
- Cover the cake and pop it in the fridge for about an hour to help the ganache set nicely. If you're not in a rush, you can also let it sit at room temperature for a couple of hours instead.
- When you're ready to serve, run a knife around the edges to loosen the cake, then release the springform pan.
- Feel free to dress it up! Dust the top with cocoa powder or powdered sugar for a simple finish—or go all out with toppings like fresh raspberries or strawberries, a swirl of whipped cream, a drizzle of melted peanut butter or caramel, a sprinkle of flaky sea salt, or some toasted sliced almonds. Get creative—the sky's the limit!
- You can keep the cake covered on the counter for the first 24 hours. After that, store it well-covered in the fridge to keep it fresh.
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Flourless Chocolate Cake