Flourless Chocolate Cake
User Reviews
5
Flourless Chocolate Cake
Description
The Flourless Chocolate Cake uses high-quality semisweet chocolate combined with butter and sugar to produce a smooth, rich batter enhanced by vanilla and a pinch of salt. Eggs provide structure while cocoa powder deepens the chocolate flavor and contributes to texture. The batter bakes into an 8-inch round cake with a tender crumb and fudgy consistency due to the absence of flour.
The topping is a classic ganache, where heated heavy cream is poured over semisweet chocolate and whisked until glossy and smooth. This is poured over the cooled cake and allowed to set, providing a silky contrast to the dense cake below. Decoration with chocolate curls adds texture and visual appeal.
This cake suits special occasions or dessert servings where a rich chocolate experience is desired. It pairs well with whipped cream or fresh berries if a refreshed flavor contrast is preferred.
Using Dutch-processed cocoa powder is recommended for richer color and flavor, but natural cocoa works as well. Semi-sweet chocolate with brands like Ghirardelli or Valrhona is suggested for balanced sweetness. The cooled cake should be allowed several hours for the ganache to set fully before serving for best texture.
Ingredients
- 1 cup semisweet chocolate 170 grams, chips or bar form
- 8 Tablespoons butter unsalted
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 large egg
- 1/2 cup cocoa powder unsweetened
Chocolate Ganache:
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
- chocolate curls or shavings
Instructions
- Preheat oven to 375 degrees. Start by lightly greasing an 8" round cake pan or springform pan. Cut a piece of parchment paper to fit inside the pan and grease it.
- In a microwave-safe bowl, melt chocolate and butter in the microwave in 30-second intervals until melted and smooth. See above for suggestions on the types of chocolate and cocoa powder to use. Transfer to a mixing bowl.
- Stir in sugar, vanilla, and salt. Add the eggs and cocoa powder. Spread the batter into the cake pan. Bake for about 25 minutes. Let it cool in the pan for 5 minutes before removing.
- Take a knife along the edges of the pan to loosen the cake. Flip it onto a serving plate. Allow the cake to cool before topping it with chocolate ganache.
Chocolate Ganache:
- Make the ganache by heating the heavy cream and pouring over the chocolate and whisking until perfectly smooth. Drizzle over the cake and allow the ganache to set for several hours before serving. Decorate with chocolate curls or shavings.
Notes
- Use high-quality semisweet chocolate for best flavor and texture in the cake and ganache.
- Dutch-processed cocoa powder gives a richer color and smoother flavor but natural cocoa is acceptable.
- Allow several hours for the ganache to set before serving.
- Decorate ganache with chocolate curls or shavings for added texture.
User Reviews
Overall Rating
5
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