Flourless Chocolate Cake

In this recipe

Boost the chocolate
Easiest ganache
Tips for the best
make it look beautiful
refresh something

This is a single layer, flourless chocolate cake that’s chewy, silky, and practically melts in your mouth. The cake comes together quickly in one bowl, and the ganache can be made in minutes, although it will look and taste like you spent hours baking the cake. It’s easy enough to make the moment a chocolate craving strikes. Plus, it tastes even better warm out of the oven without the ganache if you just can’t wait a minute longer.

Ways to make the chocolate shine

A little bit of espresso powder and vanilla extract enhance the chocolate flavor without overpowering it.
A combination of light brown sugar and granulated sugar gives the cake an airy texture and a round taste with that certain something.
Dutch Process cocoa powder is less acidic than natural cocoa powder and offers a smoother and more intense chocolate flavor.
Add a pinch of salt to the ganache – I learned that from a lovely chef in cooking school. It brings out the flavor of the chocolate.

The easiest chocolate ganache

For the ganache, heat the cream in a saucepan and pour over finely chopped chocolate – I recommend 60% dark chocolate. Stir to melt the chocolate and create a silky smooth ganache. Then pour over the cake and let it set. That’s it!

Although I recommend chopped candy bars, you can use chocolate chips. However, they contain stabilizers that prevent them from completely melting – you’ll see tiny specks of chocolate in the ganache. That’s why chocolate chip ganache is just a tad thicker and less runny. You may need to add more cream to thin it out.

As the ganache cools, it will thicken, sometimes too much. You might be tempted to reheat it in the microwave. Avoid the temptation! Microwaves are often too direct and powerful, causing the ganache to overheat and break. Instead, heat it slowly over a double boiler—a bowl set over a pot of simmering water.

Dip in chocolate ganache

CONTINUE READING:

Tips for baking the best chocolate cake without flour

Do not overbake the cake. You want some moist crumbs, but not wet dough that will cling to a toothpick inserted in the center. If the toothpick comes out clean, it’s scalloped.

Be careful when removing the cake from the pan. To avoid breaking the cake, run a small offset spatula or paring knife around it to loosen it from the pan. Turn a large plate over the cake pan. Put one hand under the cake pan and the other on the plate. In one quick motion, flip it over so the plate is now on the bottom. You will feel the cake coming off the plate. Remove the pan to reveal it. Peel off the parchment and discard. Place a serving platter upside down on top of the cake and turn again so the cake is now the right way up.

make it look beautiful

The cake will puff up as it bakes and settle as it cools, creating valleys and indentations. It can also have a super thin, papery crust on top. This is completely normal! The ganache softens the crust. for a silky, fudgy cake. If you want the ganache to look smooth on top, turn the cake over so the flat bottom is facing up.

For a super clean slice of cake, slice with a hot, dry knife. Fill a tall container with hot water. Dip a sharp knife in the water until warm to the touch, then gently wipe the blade dry with a clean towel. Be sure to wipe the knife between each slice and dip in the water to reheat as needed.

Spice up your flourless chocolate cake

When I was in college, I worked at a bakery in Providence, Rhode Island. My favorite dessert was the flourless chocolate cake served with whipped cream and raspberry sauce. With this recipe, I stay true to that spirit. Both cut the richness of the fudgy cake and make for a wonderful textural contrast.

Raspberries not your thing? Top the cake with whatever suits you. Here are a few ideas:

Fold the orange zest into the whipped cream and serve with orange cream.
Serve with fresh or macerated strawberries.
Garnish the ganache with toasted nuts such as slivered almonds, chopped hazelnuts or crushed peanuts.
Try a passion fruit coulis! The acidity of passion fruit pairs beautifully with chocolate. This is a pairing I’ve loved since my chocolate class in pastry school.
Serve with a dollop of whipped cream and sprinkle with cacao nibs for a bitter, earthy, crunchy contrast.
Fold the crème fraîche or yoghurt into the whipped cream to create a flavorful whipped cream.

More decadent chocolate cakes

Bittersweet chocolate cake
Chocolate ganache cake
Chocolate Layer Cake
Chocolate Lava Cake
Flourless Chipotle Chocolate Cake

preparation time
20 minutes

cooking time
35 minutes

total time
55 minutes

portions
8th
up to 10 servings

yield
1 (8 inch) round cake

Use a dark chocolate with around 60% cocoa for a cake that is neither too sweet nor too bitter.

For the cake

Nonstick Cooking Spray
10 tablespoons (143G) unsalted buttercut into 1 tablespoon pieces
6 ounces (171G) 60% bittersweet chocolatechopped
3/4 teaspoon espresso powder
1/3 cup (72G) light brown sugartightly packed
1/2 cup (113G) granulated sugar
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
3 Big Eggsat room temperature
1/3 cup (37G) Dutch Process Cocoa Powder

For the ganache

2 ounces (56G) 60% bittersweet chocolatefinely chopped (see recipe note)
prize kosher salt
1/4 Cup heavy cream

To serve

whipped cream
Fresh raspberries

Preheat oven to 350°F.

Place the grate in the center of the oven.

Lightly spray the bottom of an 8-inch round cake pan with nonstick cooking spray. Line the bottom of the pan with parchment paper. Then spray it again, making sure to grease the parchment and pages. put it aside
Melting butter and chocolate:

In a medium saucepan, add 2 inches of water and bring to a simmer over medium-high heat. Place the butter and chopped chocolate in a medium-heatproof bowl and place the bowl over the saucepan of simmering water. The water should not touch the bottom of the bowl. Stir until butter and chocolate are completely melted.
Add espresso powder:

Remove the bowl from the heat and stir in the espresso powder. Allow the chocolate mixture to cool slightly, about 5 minutes.
Add sugar and vanilla:

Stir in the sugar and salt until no lumps of sugar are visible. Add the vanilla and stir to combine.
Add eggs and cocoa powder:

Add the eggs one at a time, beating well after each addition, about 30 seconds at a time. Do not add the next egg until the previous one is fully incorporated. The mixture may look broken – keep beating until smooth.

Add the cocoa powder and beat until no dry bits remain.
Bake the cake:

Pour the batter into the prepared cake pan, using a small offset spatula or rubber spatula to spread evenly. Bake the cake for 25 to 30 minutes, until set and puffy and a toothpick inserted in the center comes out with moist crumbs.
Cool the cake:

Set pan on wire rack until slightly cool, 10 to 15 minutes. Run a small offset spatula or paring knife around the cake. Turn the cake onto a serving platter or cake stand. Peel off parchment paper and discard. Let the cake cool down completely.
Prepare ganache:

In a heatproof bowl, add the chocolate and a pinch of salt. You can wash, dry, and use the same bowl you used to bake the cake.

In a small saucepan over medium-high heat, add the heavy cream and heat until just simmering, bubbling a bit around the edges and steam coming from the surface, 1 to 2 minutes. Don’t let it boil.

Immediately pour the hot cream over the chocolate. Leave on for a minute, then stir until smooth, silky, and runny.

Simple tip!

Do you still see pieces of unmelted chocolate? Has the ganache cooled down too much and can no longer be poured? Place the bowl over a double boiler (similar to step 2 above) to gently reheat and melt the ganache. If the ganache is still too thick after heating, add more heavy cream, 1/2 teaspoon at a time. Do not add too much or the cake will not set.
Pour the ganache over the cooled cake:

Pour the warm ganache over the cooled cake. Don’t worry if it drips down the sides. Let the ganache set on the cake at room temperature for 30 minutes to 1 hour. You can put it in the fridge for about 10 minutes instead.
Surcharge:

Serve the cake at room temperature for the best texture. Use a hot, dry knife to cut clean slices, wiping the knife clean between each cut. Serve with whipped cream and fresh raspberries.

Store cake tightly covered with plastic wrap or in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If the cake is topped with fresh fruit, remove the fruit before placing it on the counter or store the cake in the refrigerator.

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nutritional information (per serving)
379	calories
28g	Fat
27g	carbohydrates
6g	protein