Flourless Chocolate Cake
User Reviews
4.5
Flourless Chocolate Cake
Description
The Flourless Chocolate Cake recipe centers on melting bittersweet chocolate with butter and folding it into whipped eggs and sugar, generating a cake with a dense, moist texture. The absence of flour allows the chocolate flavor to dominate, and the baking process produces a slightly cracked surface characteristic of this style of cake. The cake is baked in a springform pan to aid removal and presentability.
The ganache topping blends whipping cream, corn syrup, and bittersweet chocolate for a glossy finish, complemented by toasted sliced almonds that add crunch and balance. The combination results in rich flavor layers, smooth and creamy ganache contrasting with the firm cake base and nutty garnish.
This cake is best served at room temperature to fully enjoy its texture and depth of flavor. It can hold well covered at room temperature for a couple of days or refrigerated to extend freshness. Freezing is also recommended to preserve it for months, making it convenient for advance preparation.
Ingredients
Cake
- 1 ¾ cups bittersweet chocolate coarsely chopped
- ¾ cup butter unsalted
- 1 tablespoon vanilla extract
- 5 large egg
- 1 cup granulated sugar
Ganache
- 6 tablespoon whipping cream
- 6 tablespoon corn syrup
- 1 ¼ cups bittersweet chocolate coarsely chopped
- 2 cups almonds toasted, sliced
Instructions
Cake
- Grease a 9-inch springform pan with butter and line the bottom of it with parchment paper. Set aside. Preheat the oven to 350℉.
- In a heavy-bottomed saucepan, melt the 1 3/4 cups of chocolate with the butter over medium-low heat, stirring occasionally. Stir in the vanilla, then let cool completely.
- Add the eggs and sugar to the bowl of your mixer and beat until light and fluffy. Gradually stir in the chocolate, ⅓ at a time, until well blended. Pour into the prepared pan.
- Transfer the pan to the oven and bake until the cake is lightly cracked, about 45 minutes. Run a knife around the edge of the pan to loosen the cake from the pan. Let cool.
- Once the cake has cooled, remove it from the pan. Invert the cake onto a serving plate. Set aside.
Ganache
- In a heavy-bottomed saucepan, stir the whipping cream with the corn syrup over medium heat until almost simmering. Reduce the heat to low and add in the remaining chocolate. Continue stirring until smooth. Remove from heat and let cool for 10 minutes.
- Pour ganache over cooled cake and spread it to cover the cake completely. Press almonds around the edge of the cake.
- Refrigerate for 1 hour before slicing and serving.
Notes
- Store the cake in an airtight container at room temperature for 1-2 days to maintain its texture.
- Refrigerate for up to 4 days; bring to room temperature for 1-2 hours before serving to soften.
- The cake freezes well for 4-6 months when properly wrapped, allowing make-ahead convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14Serving
Amount Per Serving
Calories 529 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 529kcal | 26% |
| Carbohydrates | 45g | 15% |
| Protein | 8g | 16% |
| Fat | 36g | 55% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 113mg | 38% |
| Sodium | 43mg | 2% |
| Potassium | 357mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 36g | 72% |
| Vitamin A | 526IU | 11% |
| Calcium | 84mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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