Easy Flourless Chocolate Cake with Ganache
User Reviews
4.8
93 reviews
Excellent
Easy Flourless Chocolate Cake with Ganache
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This Flourless Chocolate Cake is a rich and dense dessert made without flour, relying on chocolate, butter, and eggs for structure. The batter combines melted semi-sweet chocolate and butter with sugars and cocoa powder for deep chocolate flavor. After baking in a springform pan, the cake is topped with a smooth ganache made from chocolate, butter, and cream, creating a luscious, glossy finish. This cake is suitable for those who want an indulgent chocolate dessert without flour, offering a tender but firm texture.
Description
The Easy Flourless Chocolate Cake with Ganache uses a smooth blend of melted butter and semi-sweet chocolate as its base, mixed with brown and granulated sugar, eggs, and cocoa powder. The absence of flour makes the cake dense and fudgy rather than airy. The batter is baked in a springform or a similarly prepared pan at a moderate temperature until set but still moist.
The ganache topping is a rich sauce made by heating cream and mixing it with chocolate chips and butter until smooth, then spreading over the cooled cake. This adds a creamy, glossy layer contrasting the dense cake beneath.
This cake is best served sliced carefully due to its delicate texture and can be a decadent option for celebrations or as a treat for chocolate lovers. It freezes well, maintaining flavor and texture when thawed.
Use parchment paper and ample nonstick spray when not using a springform pan to prevent sticking. If using a slightly larger pan, expect a flatter cake and reduced baking time. Adding espresso powder to the batter heightens the chocolate notes if desired.
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Ingredients
For the flourless cake
- 1 cup + 2 tablespoons semi sweet chocolate chips
- 1 cup butter 2 sticks, salted
- 1/4 cup brown sugar packed
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 & 1/2 teaspoons vanilla extract
- 3 large egg
- 1/2 cup + 1 tablespoon unsweetened cocoa powder sifted
For the ganache
- 1/3 cup heavy cream
- 2/3 cup semi sweet chocolate chips
- 2 tablespoons butter
Instructions
- Preheat your oven to 325 degrees F. Spray an 8-inch springform pan with nonstick spray, along the bottom and up the sides.* Set aside.
- In a large microwaveable bowl, add 1 cup + 2 tablespoons semi sweet chocolate chips and 1 cup salted butter. Microwave on high in 30 second increments, stirring each time, until it is mostly melted. Then stir it together until it is completely smooth. Be careful, chocolate scorches easily, so keep an eye on it.
- Add 1/4 cup packed brown sugar, 1/2 cup sugar, 1/4 teaspoon salt, and 1 and 1/2 teaspoons vanilla. Stir until well combined.
- Add 3 large eggs to the bowl and beat with a spoon or whisk until combined.
- Use a strainer to sift 1/2 cup + 1 tablespoon cocoa powder into the bowl. Mix just until combined and no further. Once all the cocoa streaks are gone, stop stirring, just like you would do for brownies.
- When the batter is all mixed together, pour it into the prepared springform pan (or see notes for how to make this in an 8-inch cake pan.)
- Bake at 325 for 30-32 minutes. This cake is best slightly under baked, just like brownies. The edges of this cake will rise a bit more than the center. The best way to test for doneness is to shake the pan. When the center of the cake wiggles the same amount as the edges, then you will know it's done. If the center of the cake looks liquidy or sloshy, leave it in a few more minutes. You can do a toothpick test; look for wet crumbs, not a clean toothpick. The cake may still be just a little shiny in the center when you take it out, and that's okay.
- Take the cake out of the oven. Place the cake near your warm oven, on top of it if possible. Just like cheesecake, the slower your cake cools down, the less likely it is to crack on top. The cake will continue setting up for a little while in the pan. Let the cake cool completely. (If you are using a cake pan and need to flip your cake, flip it onto your serving platter before adding the ganache. See note.)
- Make the ganache. In a small bowl, add 1/3 cup cream. Microwave the cream in 30 second increments, checking it frequently until you see small bubbles along the edge of the bowl. Do no let it boil.
- Add 2/3 cup chocolate chips but do not stir. Let it sit for about a minute to let the chocolate melt.
- Whisk the chocolate and cream together until completely smooth.
- Add in 2 tablespoons butter and stir until smooth.
- Pour the ganache over the cooled flourless cake.
- Cover the cake and chill in the fridge for about an hour to help the ganache set up. Or you can let it set up at room temperature for a couple hours.
- Loosen the sides of the cake with a knife and release the spring on the pan.
- Dust with cocoa powder or powdered sugar before serving. Or serve with whipped cream! Other topping ideas: Fresh raspberries or strawberries. Fresh whipped cream. Drizzle with melted peanut butter. Sprinkle with flaky sea salt. Drizzle with caramel sauce. Top with toasted sliced almonds. Sky is the limit here!
- You can store this cake covered on the counter for the first 24 hours. After that I would store well-covered in the fridge.
Notes
- If lacking a springform pan, use an 8-inch cake pan lined with parchment and spray the sides well; carefully flip after cooling to remove.
- A 9-inch pan can be used, resulting in a thinner cake with a shorter bake time; monitor closely.
- Adding up to 1 teaspoon espresso powder with the sugars enhances the chocolate flavor.
- The cake freezes well in a sealed bag and should be thawed at room temperature.
Nutrition Information
Show Details
Serving
1slice
Calories
529kcal
(26%)
Carbohydrates
39g
(13%)
Protein
6g
(12%)
Fat
41g
(63%)
Saturated Fat
24g
(120%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
11g
(55%)
Trans Fat
1g
(50%)
Cholesterol
124mg
(41%)
Potassium
331mg
(7%)
Fiber
5g
(20%)
Sugar
30g
(60%)
Vitamin A
854IU
(17%)
Vitamin C
1mg
(1%)
Calcium
54mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 529 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 529kcal | 26% |
| Carbohydrates | 39g | 13% |
| Protein | 6g | 12% |
| Fat | 41g | 63% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 124mg | 41% |
| Potassium | 331mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 30g | 60% |
| Vitamin A | 854IU | 17% |
| Vitamin C | 1mg | 1% |
| Calcium | 54mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
93 reviews
Excellent
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