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Ultimate Rich & Fudgy Flourless Chocolate Cake with Silky Ganache

A decadent slice of flourless chocolate cake topped with thick, glossy chocolate ganache dripping down the sides.
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You can make this rich, fudgy flourless chocolate cake quickly. It is naturally gluten free and delivers intense chocolate flavor, perfect for special occasions or when you crave a decadent dessert.

Ingredients

Scale
  • 8 ounces bittersweet chocolate, chopped
  • 1/2 cup unsalted butter
  • 3 large eggs, separated
  • 1/2 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • For the Ganache: 4 ounces semi-sweet chocolate, chopped
  • 1/2 cup heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
  2. Place the 8 ounces of bittersweet chocolate and butter in a heatproof bowl set over a saucepan of simmering water (or use a microwave in short bursts). Stir until completely smooth. Remove from heat and let cool slightly.
  3. In a separate large bowl, beat the egg yolks and granulated sugar with an electric mixer until the mixture is pale and thick, about 3 minutes.
  4. Whisk the cocoa powder and vanilla extract into the cooled chocolate mixture until combined. Stir this chocolate mixture into the egg yolk mixture.
  5. In a clean, dry bowl, beat the egg whites and salt until stiff peaks form.
  6. Gently fold one-third of the beaten egg whites into the chocolate batter to lighten it. Then, fold in the remaining egg whites until just combined. Do not overmix.
  7. Pour the batter into the prepared cake pan. Bake for 30 to 35 minutes. The edges will look set, but the center will still be soft.
  8. Let the cake cool completely in the pan on a wire rack. The cake will sink slightly as it cools; this is normal for a flourless cake.
  9. To make the ganache, place the 4 ounces of semi-sweet chocolate in a small bowl. Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate. Let it sit for 5 minutes, then whisk until smooth.
  10. Pour the ganache over the cooled cake. Let the ganache set before slicing and serving.

Notes

  • For an even richer flavor, use dark chocolate that is 60% to 70% cacao content for the cake base.
  • This cake tastes best when chilled for at least 2 hours after the ganache sets.
  • You can dust the cooled cake with powdered sugar instead of using ganache for a simpler presentation.

Nutrition

Find it online: https://cookingbyjade.com/flourless-chocolate-cake/