Flourless Chocolate Cake
User Reviews
4.6
Flourless Chocolate Cake
Description
The Flourless Chocolate Cake combines melted semisweet chocolate and butter with sugar, salt, vanilla extract, eggs, and Dutch process cocoa powder to create a dense, rich batter. Baking at 375 degrees Fahrenheit yields a cake with a delicate crust and moist interior, reaching an internal temperature of 200°F to ensure doneness. A ganache made from melting chocolate with heavy cream is spread atop the cooled cake, adding a glossy and creamy finish that complements the intense chocolate taste. The absence of flour results in a dense texture that still holds a tender crumb.
The cake pairs well as a dessert served sliced on its own or with accompaniments like fresh berries or lightly whipped cream if desired. Its dense texture and rich flavor make it a fitting choice for special occasions or when a flour-free option is needed.
This recipe is adapted from King Arthur Flour, and to ensure smooth melting of the chocolate and butter, microwave in short intervals while stirring. Allowing the cake to cool briefly before turning out aids in maintaining its shape.
Ingredients
- For the cake:
- 1 cup semisweet chocolate chips or chopped chocolate
- 1/2 cup butter unsalted
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3 egg slightly beaten, large
- 1/2 cup Dutch process cocoa powder
- For the Chocolate Ganache:
- 1 cup semisweet chocolate chips or chopped chocolate
- 1/2 cup heavy cream
Instructions
- Preheat oven to 375 degrees F. Grease an 8-Inch round cake pan with nonstick cooking spray. Cut a piece of parchment to fit the bottom of the pan. Place it in the bottom of the pan and spray it with nonstick cooking spray. Set aside.
- To make the cake, put the chocolate and butter in a large microwave-safe bowl, and heat until the butter is melted and the chips are soft, about one minute. Stir until the chocolate is melted and the mixture is smooth. If you need to reheat, do for 10 seconds at a time and stir.
- Add the sugar, salt, and vanilla extract and stir to combine.
- Add the eggs and stir until smooth. Add the cocoa powder and stir until just combined. Don't over mix.
- Pour the batter into the prepared pan and bake the cake for 25 minutes or until the cake has a thin crust on the top and the center registers 200°F on an instant-read thermometer.
- Let the cake cool on a wire cooling rack for 10 minutes. Loosen the edges of the pan with a butter knife and carefully turn it upside down onto a cake plate or serving plate. The bottom of the cake will now be the top of the cake. Let the cake cool completely.
- While the cake is cooling, make the chocolate ganache. Combine the chocolate and cream in a medium microwave-safe bowl, and heat until the cream is very hot so it will melt the chocolate. I always start with 30 seconds and check it. It might take longer, it just depends on your microwave. Remove from the microwave, and stir until the the chocolate melts and the mixture is smooth.
- Spread the chocolate ganache glaze evenly over the cooled cake. Let the glaze set up for a few hours before cutting and serving the cake. I always put it in the refrigerator to speed up the process.
- Cut the cake into slices and serve with powdered sugar and raspberries, if desired. This cake is also great with whipped cream or ice cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 292 kcal
% Daily Value*
| Serving | 16g | |
| Calories | 292kcal | 15% |
| Carbohydrates | 27g | 9% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 57mg | 19% |
| Sodium | 55mg | 2% |
| Potassium | 277mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 19g | 38% |
| Vitamin A | 345IU | 7% |
| Calcium | 37mg | 4% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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