Flourless Chocolate Cake

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If you love chocolate, you will love this Flourless Chocolate Cake. It's a decadent dessert that fees fancy, but is secretly so easy to make. It is ultra fudgy, deeply chocolatey, and has a tender melt in your mouth center, almost like chocolate mousse. The best part is it only takes a few ingredients and mixes in just one bowl.

Prep Time15

Cook Time25

Cooling Time4

Total Time35

Course: Dessert

Cuisine: American

Keyword: Chocolate, Chocolate Cake, Flourless, Flourless chocolate cake

Servings: Slices

Calories: 419kcal

Ingredients

For the Chocolate Cake:

8 oz Semi Sweet Chocolate Bar (Chopped)
1/2 cup Unsalted Butter
3/4 cup + 2 TBS Granulated Sugar
1 tsp Vanilla Extract
1/4 tsp Salt
4 Large Eggs (if eggs are small use 5)
2/3 cup Unsweetened Cocoa Powder (sifted)

For the Chocolate Ganache Topping:

1/2 cup Heavy Cream
4 oz Semi Sweet Chocolate Bar (chopped)

For Serving:

Powdered Sugar
Whipped Cream
Fresh Berries

Instructions

For the Chocolate Cake:

Preheat the oven to 350 degrees Fahrenheit. Line an 8inch cake pan with parchment paper on the bottom, then lightly grease with non stick spray. Lightly dust the pan with unsweetened cocoa powder.
Add the chocolate and butter to a large microwave safe bowl. Microwave in 30 second increments, stirring after each until you can stir it smooth. 8 oz Semi Sweet Chocolate Bar, 1/2 cup Unsalted Butter
Stir in the sugar, vanilla, and salt until just combined. 3/4 cup + 2 TBS Granulated Sugar , 1 tsp Vanilla Extract, 1/4 tsp Salt
Add in the eggs, one at a time, stirring after each until just combined. 4 Large Eggs
Add in the sifted cocoa powder and fold it into the mixture until just combined. 2/3 cup Unsweetened Cocoa Powder
Pour the batter into the prepared pan and smooth out the top with a rubber spatula.
Bake the cake in the oven for about 20 to 25 minutes, or until the top is set, and the edges, but the middle couple of inches are still soft and a little jiggly.
Let the cake cool in the pan for 10 minutes, then invert the cake onto a plate or platter to cool completely.

For the Chocolate Ganache Topping:

Add the Heavy Cream to a small microwave safe bowl and microwave for about 1 minute until hot. 1/2 cup Heavy Cream
Pour the hot cream over the chopped chocolate in another bowl and let it sit for 2 minutes. 4 oz Semi Sweet Chocolate Bar
Gently stir the chocolate and cream together until the chocolate is totally melted and the mixture is smooth. Let the ganache sit for about 10 minutes to slightly cool.
Spoon the chocolate ganache over the top of the cake and spread it to the edge of the cake. Let it set for a couple of hours until the ganache is set.

For Serving:

Top the cake with powdered sugar. Top it, or individual slices with fresh whipped cream and berries, and slice into pieces and enjoy. Powdered Sugar, Whipped Cream, Fresh Berries

Notes

Prevent Sticking: Line the bottom of the pan with parchment paper (you can buy parchment paper rounds or cut it out of regular parchment paper.) Then grease the pan with non stick spray, then lightly dust the pan with unsweetened cocoa powder.
Do not Overbake: The center of the cake should still be a little jiggly (the inner couple inches) when you remove it from the oven.
Toppings: I love adding a little powdered sugar, whipped cream and fresh berries on top of the cake. It adds a little extra sweetness, and balances the richness of the cake.
Storage Instructions: The flourless chocolate cake should be covered with a lid, or plastic wrap and can sit at room temperature for up to 3 days, or in the fridge for up to 5 days.
Freezer Instructions: You can also freeze the cake by wrapping it fully in plastic wrap (or individual slices) and then in foil. Freeze it for up to 2 months. Thaw it in the fridge overnight then enjoy.

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