Description
This decadent Flourless Chocolate Cake is rich, fudgy, and exceptionally easy to make. Perfect for chocolate lovers looking for a gluten-free treat, this cake combines melted semi-sweet chocolate and butter with cocoa powder, eggs, and sugar, baked to a moist, brownie-like texture. Finished with a luscious chocolate ganache topping, it’s a show-stopping dessert that’s sure to impress at any occasion.
Ingredients
Scale
Flourless Cake
- 1 cup + 2 tablespoons semi-sweet chocolate chips
- 1 cup salted butter (2 sticks)
- 1/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 3 large eggs
- 1/2 cup + 1 tablespoon unsweetened cocoa powder, sifted
Ganache
- 1/3 cup heavy cream
- 2/3 cup semi-sweet chocolate chips
- 2 tablespoons butter
Instructions
- Prepare the Pan: Preheat the oven to 325°F (163°C). Spray an 8-inch springform pan thoroughly with nonstick spray, covering the bottom and sides. Set aside.
- Melt Chocolate and Butter: In a large microwave-safe bowl, combine 1 cup + 2 tablespoons semi-sweet chocolate chips and 1 cup salted butter. Microwave in 30-second increments, stirring after each, until mostly melted. Stir until completely smooth, being cautious not to scorch the chocolate.
- Add Sugars, Salt, and Vanilla: Stir in 1/4 cup packed brown sugar, 1/2 cup granulated sugar, 1/4 teaspoon salt, and 1 1/2 teaspoons vanilla extract until fully combined.
- Incorporate Eggs: Add 3 large eggs and beat with a spoon or whisk until the mixture is uniform and slightly thickened.
- Add Cocoa Powder: Sift 1/2 cup + 1 tablespoon unsweetened cocoa powder into the bowl. Mix just until all cocoa streaks disappear; avoid overmixing to maintain fudgy texture.
- Pour and Bake: Transfer batter to the prepared pan. Bake at 325°F for 30-32 minutes. The cake should be slightly underbaked with the center still wiggly but not liquidy. Test doneness by gently shaking the pan; the center should jiggle with the edges. A toothpick should come out with moist crumbs, not clean.
- Cool Cake Slowly: Remove the cake from the oven and place near or on top of the warm oven to cool slowly, which helps prevent cracking. Allow it to cool completely in the pan, during which it will continue to set.
- Make Ganache: Heat 1/3 cup heavy cream in a small bowl in 30-second increments until bubbles appear around the edges, but do not boil. Add 2/3 cup semi-sweet chocolate chips and let sit for one minute without stirring. Whisk together until smooth. Stir in 2 tablespoons butter until fully incorporated.
- Top Cake: Pour the ganache evenly over the cooled cake.
- Chill Ganache: Cover the cake and refrigerate for about 1 hour to set the ganache. Alternatively, let it set at room temperature for a couple of hours.
- Release Cake from Pan: Run a knife along the edges to loosen the cake, then remove the springform ring.
- Serve and Garnish: Dust with cocoa powder or powdered sugar or serve with whipped cream. Optional toppings include fresh berries, melted peanut butter drizzle, flaky sea salt, caramel sauce, or toasted sliced almonds for a creative flair.
Notes
- If you don’t have an 8-inch springform pan, use an 8-inch cake pan lined generously with parchment paper sprayed with nonstick spray. After baking, you can serve directly from the pan or carefully flip the cake onto a plate following cooling and loosening edges. Be gentle as this cake is fragile.
- Using a 9-inch pan will create a flatter cake that bakes faster; monitor closely to avoid overbaking.
- For intensified chocolate flavor, add up to 1 teaspoon espresso powder with the brown sugar during mixing.
- This cake freezes well in an airtight ziplock bag; thaw at room temperature while sealed.
- Store the cake covered at room temperature for up to 24 hours, then refrigerate.
