5 from 40 votes
Easy Flourless Chocolate Cake
Easy Flourless Chocolate Cake is a rich, dense dessert made with eggs, semi-sweet chocolate, butter, and almond extract, topped with a smooth chocolate ganache. It has a fudge-like texture with intense chocolate flavor and requires chilling to set. The ganache adds a silky finish that enhances the cake's moistness and appearance.
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings:
12
Calories:
611 kcal
Course:
Dessert
Cuisine:
French
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 611
% 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.