Flourless Chocolate Cake

This easy flourless chocolate cake is rich, dense, and fudgy with a silky chocolate ganache top. Naturally gluten free and totally decadent.

Course Dessert

Cuisine American

Keyword Flourless Chocolate Cake

Prep Time 15

Cook Time 30

Rest Time 2

Servings servings

Calories 454kcal

Author Jason Decker

Ingredients

For the cake:

12 ounces semi-sweet baking bars finely chopped
3/4 cup salted butter cut into tablespoons
1 cup granulated sugar
6 large eggs
2 teaspoons vanilla extract
1/2 cup unsweetened cocoa powder

For the ganache:

4 ounce semi-sweet baking bar finely chopped
1/2 cup heavy cream
1 teaspoon vanilla extract

Instructions

Preheat the oven to 375°F. Spray a 9-inch round cake pan with nonstick spray (the kind with flour in it). Add a piece of parchment paper to the bottom of the pan, and spray with baking spray again, set aside.
In a microwave-safe large bowl add the chopped chocolate and butter—microwave in 20-second intervals, stirring in between until melted.
Whisk the sugar into the melted chocolate mixture.
Add the eggs one at a time and whisk them in fully before adding the next one. Whisk in the vanilla, followed by the cocoa powder until a smooth cake batter forms.
Pour batter into the prepared pan and smooth out the top.
Bake for 26-30 minutes until a toothpick inserted into the center comes out mostly clean. A few crumbs are okay.
Let the cake cool in the pan for 10 minutes, take it out, and discard the parchment paper. Set on a wire rack over a sheet tray to cool completely.
Once the cake is cool, make the chocolate ganache topping. Add the chopped chocolate to a heat-proof bowl and set aside.
Place the heavy cream in a microwave-safe bowl and heat at 30-second intervals until it reaches 180-190°F. Pour the hot cream over the chopped chocolate and let it sit for 5 minutes.
Add the vanilla and whisk it until smooth, it may take a minute or two.
Pour the ganache on top of the cake that is on the wire rack over the sheet tray to catch any drips. Use an offset spatula to smooth the ganache over the top of the cake. If you don’t do this, the ganache will pool in the center of the cake.
Let it sit for 1-2 hours until the ganache is set. Place the cake on a serving plate, serve immediately with fresh berries if desired.

Notes

This makes a large batch, but you can easily double it to feed more and make 2 cakes.
Great for a make-ahead dessert since the cake needs to cool and the ganache set on the cake.
This freezes well, see my tips above on how to store.
Use good quality ingredients. This will make a big difference in the flavor of your cake.
A little slice goes a long way, do not over-serve your guests!
This cake will dip in the center, which is normal.

Nutrition