Flourless Chocolate Cake with Chocolate Ganache
User Reviews
4.6
Flourless Chocolate Cake with Chocolate Ganache
Description
The Flourless Chocolate Cake with Chocolate Ganache starts by melting butter and semisweet chocolate before mixing with sugar, salt, instant coffee, and vanilla. Eggs and cocoa powder create a smooth, thick batter baked until it forms a thin crust while remaining moist inside. The absence of flour results in a dense and fudge-like cake.
The accompanying ganache is prepared by melting additional chocolate chips with heavy cream, creating a glossy, creamy topping that enhances the chocolate richness. The cake is inverted after baking to present its slightly crackled top.
This cake suits special occasions or dessert lovers seeking a gluten-free chocolate option. It pairs well with coffee or fresh berries to balance its richness.
Use a full teaspoon of instant coffee to subtly deepen the chocolate flavor without bitterness. When preparing ganache in the microwave, heat in short intervals to avoid burning. Once made, the cake can be stored at room temperature for up to three days.
Ingredients
- 2 cups semisweet chocolate chips divided
- ½ cup butter
- ¾ cup sugar
- Pinch salt
- 1 teaspoon instant coffee
- 1 teaspoon vanilla
- 3 egg room temperature
- ½ cup cocoa powder
- ½ cup heavy whipping cream
Instructions
Make the Cake:
- Preheat the oven to 375 degrees.
- Grease an 8” round cake pan. Cut a circle of wax paper to fit bottom of the pan. Insert the wax paper and grease it as well.
- Place 1 cup of the chocolate chips and the butter in a medium sized microwave-safe bowl. Microwave in 30 second increments, stirring after every 30 seconds, until the butter is melted. Stir until the chocolate chips melt and combine with the butter.
- Stir in the sugar, salt, coffee, and vanilla.
- Switch to a whisk and whisk in the eggs until the mixture is smooth.
- Add the cocoa powder and whisk just until combined.
- Spoon the batter into the pan. Bake for 25 minutes. The top will form a thin crust.
- Remove from the oven and cool in the pan for 5 minutes. Loosen the edges of the cake from the pan with a sharp, thin knife. Invert onto a serving plate (note: the edges may crackle a bit). Allow the cake to cool completely before proceeding.
Make the ganache:
- Combine the remaining 1 cup chocolate chips and heavy whipping cream in a microwave-safe bowl.
- Heat until the cream is hot but not bubbling.
- Stir until the chocolate chips melt and the mixture is very smooth.
- Pour the ganache over the top of the cake, spreading just to the edges.
- Allow the ganache to set for several hours (refrigerated or not) until ready to serve.
Notes
- Use one teaspoon of instant coffee crystals to enhance the chocolate flavor without overpowering it.
- When melting chocolate for ganache, microwave in 20 to 30 second increments to prevent burning.
- The cake keeps well at room temperature for up to three days, maintaining its texture and taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 349kcal | 17% |
| Carbohydrates | 31g | 10% |
| Protein | 4g | 8% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 77mg | 26% |
| Sodium | 91mg | 4% |
| Potassium | 253mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 24g | 48% |
| Vitamin A | 457IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 38mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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