4.5 from 54 votes
Flourless Chocolate Cake
The Flourless Chocolate Cake uses high-quality bittersweet chocolate, butter, eggs, and sugar to create a dense, rich cake without flour. The cake is baked in a springform pan to retain its shape and topped with a smooth ganache of cream, corn syrup, and chocolate. This dessert offers an intense chocolate experience with a tender yet firm texture, suitable for occasions where a gluten-free or decadent chocolate option is desired.
Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
Servings:
14
Calories:
529 kcal
Course:
Dessert, Cake
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 14 Serving
Amount Per Serving
Calories 529
% 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.