Easy Flourless Chocolate Cake
User Reviews
5
Easy Flourless Chocolate Cake
Description
This flourless chocolate cake uses a combination of whipped eggs beaten to a thick, fluffy consistency and melted butter blended with semi-sweet chocolate chips and almond extract. The batter is baked in a well-prepared pan to achieve a dense, rich texture without flour. The resulting cake offers a tender yet fudge-like crumb with intense chocolate flavor thanks to the high-quality chocolate and the almond extract's subtle note.
The cake is finished with a ganache made by melting reserved semi-sweet chocolate chips with heavy cream, creating a glossy, smooth topping that adds richness and moisture to the cake's surface. Chilling the cake for at least three hours, or ideally overnight, allows it to firm up and improves slicing and serving.
Due to its dense nature, the cake pairs well with simple accompaniments like fresh fruit or whipped cream if desired. It suits occasions where a decadent chocolate dessert is desired without flour.
Planning ahead is important because the cake must chill sufficiently after baking and ganache application. The ganache may be prepared on the stovetop or microwave by gently melting chocolate and cream together. Proper pan preparation with butter and optional parchment ensures easy removal.
Ingredients
- 8 egg
- 24 ounces semi-sweet chocolate chips reserve 1 cup for the ganache, Ghirardelli brand
- 1 cup butter
- 1 to 2 teaspoons almond extract
For the Ganache:
- 1 cup semi-sweet chocolate chips from above, Ghirardelli brand
- 1/4 cup heavy cream
Instructions
- Pre-heat oven to 325 degrees. Beat the eggs with a stand or electric mixer until they are thick and fluffy and a light yellow color, about 2 to 3 minutes on high.
- Melt butter in the microwave in a separate, covered, microwave safe bowl. Quickly add the chocolate chips to the hot butter (be sure to reserve 1 cup of the chocolate chips). Stir until the chocolate chips completely melt (microwaving again in small increments if necessary) leaving a smooth chocolate.
- While still mixing, slowly add the chocolate to the whipped eggs until completely combined. Use a rubber spatula to scrape the sides and finish mixing in. Then slowly stir in the almond extract.
- Prepare an 8 inch round cake pan by thoroughly buttering the bottom and sides. I also like to add buttered parchment paper to the bottom and sides. Then pour the batter into the pan.
- Bake at 325 for 30 to 35 minutes or until a light touch to the center doesn't feel like liquid underneath. Remove cake from oven, it will look puffed up but it will sink back down as it cools. Let it stand at room temperature for at least 30 minutes before adding the ganache topping.
For the Ganache:
- In a microwave safe bowl add the 1/4 cup heavy cream and microwave on high for about 1 minute, or until the cream just begins 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 a creamy chocolate.
- Spread evenly over the top of the cake, leaving a small rim around the outer crust.
- Chill the cake, with the ganache on top, in the fridge for at least 3 hours before serving. When ready to serve sprinkle on some powdered sugar, fresh raspberries, or drizzle on some chocolate or raspberry syrup.
Notes
- Chill the finished cake in the refrigerator for at least 3 hours, preferably overnight, before serving to achieve proper texture.
- Prepare the ganache by melting reserved chocolate chips with heavy cream, stirring continuously until smooth.
- Butter the cake pan thoroughly and optionally line with buttered parchment paper for easy cake removal.
- Allow sufficient time for both baking and chilling when planning to serve this cake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 611 kcal
% Daily Value*
| Calories | 611kcal | 31% |
| Carbohydrates | 38g | 13% |
| Protein | 8g | 16% |
| Fat | 47g | 72% |
| Saturated Fat | 28g | 140% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 161mg | 54% |
| Sodium | 186mg | 8% |
| Potassium | 456mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 26g | 52% |
| Vitamin A | 740IU | 15% |
| Vitamin C | 1mg | 1% |
| Calcium | 69mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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