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Flourless Chocolate Cake

Melted butter, semisweet chocolate, all-natural cocoa powder, and pure espresso powder are a handful of ingredients that helped create this decadent flourless chocolate cake. 
Course: Dessert, Snack
Cuisine: American
Keyword: cake, chocolate, flourless, gluten free
Servings: 10

Ingredients

For the flourless cake:

  • 1 Cup Salted Butter
  • 1 ⅓ Cups Semisweet Mini Chocolate Chips
  • ¾ Cup Unsweetened Cocoa Powder
  • 1 ½ Cups Granulated Sugar
  • 1 Teaspoon Espresso Powder, optional but encouraged to enhance chocolate flavor
  • 1 Tablespoon Pure Vanilla Extract
  • ¼ Teaspoon Salt
  • 4 Large Eggs, room temperature

For the ganache:

  • 1 Cup Semisweet Mini Chocolate Chips
  • ½ Cup Heavy Cream

Instructions

  • To make the cake: 
    Preheat the oven to 350°F. 
    Prepare your 8-inch springform pan by lining it with parchment paper. If you do not have a springform pan, use an 8-inch cake pan and make sure that the parchment paper hangs over the edge a good bit for gripping (this is how you will remove your cake).
  • Melt the butter and semi-sweet chocolate chips in the microwave on high for one minute. Stir until smooth, heating for additional 30-second increments if needed. Do not overheat. Alternatively, you can use the double boiler method and melt the butter and chocolate chips in a pan over another pan of boiling water. Be cautious of the steam from the boiling water as it can be very hot. Stir until smooth, and no lumps remain.
    Add the cocoa powder and stir until smooth, about 20 seconds. Add the granulated sugar, espresso powder, vanilla, and salt. Mix well, about 20 seconds.
    Add the eggs, one at a time, and incorporate entirely before adding the next egg.
    Spoon the batter into the prepared pan and smooth the top to an even finish. 
  • Bake at 350°F until the top becomes slightly crackly, 40 to 50 minutes. A toothpick inserted in the center should come out with some crumbs attached, while toward the edges, the toothpick should be dry.
    Cool the cake in the pan on the counter for 15 minutes, then remove the sides of the springform pan and remove the cake from the pan.
  • To make the ganache:
    Begin by heating the heavy cream on high in the microwave for one minute or warming it on the stovetop in a saucepan on medium to high heat until bubbles just begin to form. Carefully remove the cream. Add the chocolate chips and let it sit for 5 minutes untouched. Whisk well until it is smooth.
  • Pour the ganache over the cooled flourless cake, and with a spatula, gently spread it evenly over the top. Allow the ganache to harden for about 15 minutes, then slice and serve. Store any leftovers in an airtight container at room temperature for up to three days.

Notes

See blog for dietary substitutions for dairy.