PREP TIME: 15 mins | COOK TIME: 25 mins | TOTAL TIME: 1 hour 40 mins | SERVINGS: 16
This is the most decadent Flourless Chocolate Cake! Incredibly easy to whip up, gluten-free, and fantabulous for any occasion! I would not recommend skipping the dusting of sugar and the raspberries on top for a more pretty presentation.
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
How to make Flourless Chocolate Cake
Step 1: Prepare the oven. Preheat it to 375 degrees F. And using nonstick cooking spray, grease an 8-inch round cake pan. Place a parchment paper in the bottom of the pan, making sure to cut it first to fit, then grease with nonstick cooking spray and set aside.
Step 2: In a large microwave-safe bowl, place the chocolate and butter. Heat in the microwave for about a minute until the butter has melted and the chocolate chips are soft. Then, stir until the chocolate is completely melted and the mixture is smooth. You can reheat if needed for 10 seconds at a time, stirring right after.
Step 3: To the bowl with the chocolate and butter mixture, add the sugar, salt, and vanilla extract. Mix well until incorporated. Then, add in the eggs and whisk until smooth. Stir in the cocoa powder until just mixed. Keep in mind to not overmix the batter.
Step 4: Into the prepared pan, pour the batter and bake in the preheated oven for about 25 minutes until the cake forms a thin crust on top and the middle temperature of the cake reached 200 degrees F.
Step 5: Remove the cake from the oven and onto a wire cooling rack. Let the cake cool for at least 10 minutes. Then, using a butter knife, carefully loosen the edges of the pan. Onto a cake plate or serving plate, cautiously turn the cake upside down. Allow the cake to cool completely.
Step 6: In the meantime, in a medium microwave-safe bowl, combine the chocolate and cream. Heat until the cream is very hot. I suggest starting heating for just 30 seconds, then check. Once the cream is very hot, remove the bowl from the microwave and stir until the chocolate has melted and the mixture is smooth.
Step 7: Evenly spread the chocolate ganache over the cooled cake. Allow the glaze to set for a couple of hours. You can place the cake in the fridge to speed up the process. Once set, slice the cake and serve dusted with powdered sugar. If desired, garnish with some raspberries or whipped cream/ice cream on top. 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. And using nonstick cooking spray, grease an 8-inch round cake pan. Place a parchment paper in the bottom of the pan, making sure to cut it first to fit, then grease with nonstick cooking spray and set aside.
Step 2: In a large microwave-safe bowl, place the chocolate and butter. Heat in the microwave for about a minute until the butter has melted and the chocolate chips are soft. Then, stir until the chocolate is completely melted and the mixture is smooth. You can reheat if needed for 10 seconds at a time, stirring right after.
Step 3: To the bowl with the chocolate and butter mixture, add the sugar, salt, and vanilla extract. Mix well until incorporated. Then, add in the eggs and whisk until smooth. Stir in the cocoa powder until just mixed. Keep in mind to not overmix the batter.
Step 4: Into the prepared pan, pour the batter and bake in the preheated oven for about 25 minutes until the cake forms a thin crust on top and the middle temperature of the cake reached 200 degrees F.
Step 5: Remove the cake from the oven and onto a wire cooling rack. Let the cake cool for at least 10 minutes. Then, using a butter knife, carefully loosen the edges of the pan. Onto a cake plate or serving plate, cautiously turn the cake upside down. Allow the cake to cool completely.
Step 6: In the meantime, in a medium microwave-safe bowl, combine the chocolate and cream. Heat until the cream is very hot. I suggest starting heating for just 30 seconds, then check. Once the cream is very hot, remove the bowl from the microwave and stir until the chocolate has melted and the mixture is smooth.
Step 7: Evenly spread the chocolate ganache over the cooled cake. Allow the glaze to set for a couple of hours. You can place the cake in the fridge to speed up the process. Once set, slice the cake and serve dusted with powdered sugar. If desired, garnish with some raspberries or whipped cream/ice cream on top. Enjoy!
