Flourless Chocolate Cake

This flourless chocolate cake is rich, dense and fudgy. It's gluten free but requires no specialty ingredients. It's surprisingly easy to make and requires no fancy decorating skills. It has a delicious dark chocolate flavor that's perfect for anyone who loves a decadent chocolate dessert.

Course Dessert

Cuisine American

Keyword Chocolate Fudge Cake, Flourless Chocolate Cake

Prep Time 15

Cook Time 25

Total Time 40

Servings slices

Calories 337kcal

Author Fiona Dowling

Equipment

8-inch round cake pan

Ingredients

Flourless Chocolate Cake

½ cup unsalted butter (112 grams) cut into cubes
6 ounces dark chocolate, 45-70% (170 grams) finely chopped
¾ cup granulated sugar (150 grams)
3 large eggs room temperature
1 large egg yolk discard the egg white
1 teaspoon vanilla extract
¼ teaspoon salt
1 teaspoon instant espresso powder not coffee ground
⅓ cup cocoa powder (33 grams)

Chocolate Ganache

6 ounces dark chocolate (170 grams)
⅓ cup heavy cream (80 ml) or whipping cream, 33-35% MF

Instructions

Flourless Chocolate Cake

Preheat the oven to 375F (190C). Line the bottom of an 8-inch round (20-cm) cake pan with parchment paper and lightly grease the sides. Do not simply grease the pan or the cake can get stuck.
Add the butter and finely chopped chocolate to a large heat proof bowl. Microwave for 45-second on medium power (not high power, which is often the default). Remove from the microwave and stir. Repeat the process until melted and smooth. Alternatively, melt in a double boiler over low heat.
Allow the chocolate to cool slightly, then whisk in the sugar.
In a separate small bowl or liquid measuring cup, whisk together the 3 large eggs and additional egg yolk. Then whisk the eggs and vanilla into the chocolate mixture.
Add the cocoa, instant espresso powder and salt into the chocolate mixture (sift in the cocoa powder if it's lumpy). Whisk together until just combined. Be careful not to over mix.
Pour the batter into the prepared pan. Place in the middle of the oven and bake for about 24-28 minutes, or until the top is set and an inserted toothpick comes out clean or with a few damp crumbs. It should not have gooey cake batter on it.
Cool the cake in the pan. Take a thin knife and trace around the edges of the pan while the cake is still warm.

Chocolate Ganache

Finely chop the chocolate and place in a heatproof bowl.
Heat the cream until almost boiling - either in a double boiler over low heat or in the microwave in 30-second intervals on medium power.
Pour the hot cream over the chocolate. Let sit for 3-5 minutes, then whisk until smooth. If the chocolate hasn't entirely melted, microwave for 30 seconds on medium power (do not use high power) then remove from the microwave and whisk until smooth. Repeat the process as needed.
Ensure the cake is fully cooled. Carefully insert the cake pan and remove the cake. You may need to lightly tap the bottom of the pan to help remove the cake. Peel back the baking paper from the bottom of the cake and place on the plate you plan to serve it on.
Pour the chocolate ganache on top of the cake and spread with a flat knife. Place the cake.

Notes

Dark Chocolate: Use anything from 45% - 70% or alternatively use semi-sweet chocolate. 70% dark chocolate will create a cake with a very rich dark chocolate flavor. I do not recommend using anything stronger than 70% or the cake can become bitter.
Eggs: Make sure that your eggs are room temperature before getting started. To speed up the process, place the eggs in a bowl of warm water for 10-15 minutes before getting started.
Nutrition: Details provided are an estimate only and based on 1 slice with chocolate ganache topping, assuming that the cake is sliced into 12 uniform pieces. Because this cake is so rich, you only need a very small piece. You can likely get 16 pieces from the recipe.
Make Ahead Tips: This cake can easily be made ahead of time. The day before serving, make the cake. Cool fully, then insert the cake. Place on the serving plate and cover. Refrigerate overnight. The day you plan to serve, make the chocolate ganache, top the cake and place back in the fridge until ready to serve.
Storage: Store cake covered in the fridge for up to 4 days.

Nutrition