PREP TIME: 15 mins | COOK TIME: 25 mins | TOTAL TIME: 1 hr 40 mins | SERVINGS: 16
This is unquestionably the most decadent, gluten-free Flourless Chocolate Cake I’ve ever tasted! So pretty and perfectly sweet, making this the perfect cake for any occasion. Moist and rich Flourless Chocolate Cake with a lusciously silky chocolate ganache glaze. A real treat for all chocolate lovers. Every bite is simply priceless!
Ingredients
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Cake:
1 c. semisweet chocolate chips or chopped chocolate
1/2 c. unsalted butter
3/4 c. granulated sugar
1/4 tsp salt
1 tsp vanilla extract
3 large eggs slightly beaten
1/2 c. Dutch-process cocoa powder
Chocolate Ganache:
1 c. semisweet chocolate chips or chopped chocolate
1/2 c. heavy cream
How to make Flourless Chocolate Cake
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: Using nonstick cooking spray, grease an 8-inch round cake pan.
Step 3: To fit the bottom of the pan, cut a piece of parchment, then put it in the bottom of the pan and grease it with nonstick cooking spray. Set aside.
Step 4: In a large microwave-safe bowl, place the chocolate and butter. For about a minute, heat the bowl until the butter has melted and the chips have softened. Then, stir until the chocolate has melted and the mixture is smooth. In 10 seconds intervals, reheat if needed.
Step 5: To the bowl, stir in the sugar, salt, and vanilla extract.
Step 6: Add in the eggs, then whisk until smooth. Stir in the cocoa powder until just combined.
Step 7: Into the prepared pan, pour the batter. Place in the preheated oven and bake for about 25 minutes until the cake formed a thin crust and the internal temperature of the middle of the cake reached 200 degrees F.
Step 8: Remove from the oven and allow the cake to cool for at least 10 minutes on a wire cooling rack. After 10 minutes, use a butter knife to loosen the edges of the pan. Onto a cake plate or serving plate, carefully turn the pan upside down. Allow the cake to cool completely.
Step 9: In the meantime, combine the chocolate and cream in a medium microwave-safe bowl to make the chocolate ganache. Heat for 30 seconds or so in the microwave until the cream is very hot. Stir until the chocolates have melted and the mixture is smooth.
Step 10: Evenly over the cooled cake, spread the chocolate ganache. Allow the glaze to set for a couple of hours. To speed up the process, you can place the cake in the fridge.
Step 11: Slice the cake, sprinkle with powdered sugar and serve with some raspberries, a dollop of whipped cream, or a scoop of ice cream if desired. Enjoy!
Nutrition Facts:
Serving: 16g, Calories: 292kcal, Carbohydrates: 27g, Protein: 4g, Fat: 20g, Saturated Fat: 11g, Cholesterol: 57mg, Sodium: 55mg, Potassium: 277mg, Fiber: 4g, Sugar: 19g, Vitamin A: 345IU, Calcium: 37mg, Iron: 2.8mg
Ingredients
- Cake:
- 1 c. semisweet chocolate chips or chopped chocolate
- 1/2 c. unsalted butter
- 3/4 c. granulated sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 3 large eggs slightly beaten
- 1/2 c. Dutch-process cocoa powder
- Chocolate Ganache:
- 1 c. semisweet chocolate chips or chopped chocolate
- 1/2 c. heavy cream
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: Using nonstick cooking spray, grease an 8-inch round cake pan.
Step 3: To fit the bottom of the pan, cut a piece of parchment, then put it in the bottom of the pan and grease it with nonstick cooking spray. Set aside.
Step 4: In a large microwave-safe bowl, place the chocolate and butter. For about a minute, heat the bowl until the butter has melted and the chips have softened. Then, stir until the chocolate has melted and the mixture is smooth. In 10 seconds intervals, reheat if needed.
Step 5: To the bowl, stir in the sugar, salt, and vanilla extract.
Step 6: Add in the eggs, then whisk until smooth. Stir in the cocoa powder until just combined.
Step 7: Into the prepared pan, pour the batter. Place in the preheated oven and bake for about 25 minutes until the cake formed a thin crust and the internal temperature of the middle of the cake reached 200 degrees F.
Step 8: Remove from the oven and allow the cake to cool for at least 10 minutes on a wire cooling rack. After 10 minutes, use a butter knife to loosen the edges of the pan. Onto a cake plate or serving plate, carefully turn the pan upside down. Allow the cake to cool completely.
Step 9: In the meantime, combine the chocolate and cream in a medium microwave-safe bowl to make the chocolate ganache. Heat for 30 seconds or so in the microwave until the cream is very hot. Stir until the chocolates have melted and the mixture is smooth.
Step 10: Evenly over the cooled cake, spread the chocolate ganache. Allow the glaze to set for a couple of hours. To speed up the process, you can place the cake in the fridge.
Step 11: Slice the cake, sprinkle with powdered sugar and serve with some raspberries, a dollop of whipped cream, or a scoop of ice cream if desired. Enjoy!
