Flourless Chocolate Cake

This flourless chocolate cake is topped with ganache, fruit, and cocoa powder. It’s fudgy, decadent, chocolaty, and super easy to make. It’s the ultimate treat after a nice dinner!

If you love chocolate desserts, you may also like these chocolate crinkle cookies and this chocolate banana bread.

Most upscale restaurants offer a flourless chocolate cake on their menu. I think it’s a deliciously elegant dessert. The best part about this cake is how well it pairs with fruit. I personally love to serve it with lots of berries. You can also serve it with whipped cream, powdered sugar, or ice cream.

Ingredient Notes

• Chocolate – You can use semi-sweet chocolate chips, chunks, or chocolate bars. Just make sure it’s semi-sweet.
• Butter – Cut the butter into 16 pieces so it melts evenly.
• Eggs – Use medium-sized eggs.
• Vanilla Extract – If you don’t have vanilla extract on hand, simply omit it.
• Unsweetened Cocoa Powder – Make sure to use unsweetened cocoa powder not sweetened!

How To Make

1. Preheat your oven to 375 degrees F and line the bottom of a 9-inch cake pan with parchment paper.
2. Add 1 1/2 cups of semi-sweet chocolate chips and butter to a heat-proof bowl and microwave in 30-second intervals, stirring in between, until the butter and chocolate are completely smooth.
3. Allow the chocolate-butter mixture to cool for 4-5 minutes then whisk in the sugar.
4. Add the eggs one at a time, and whisk each egg fully before adding the next.
5. Add the vanilla extract, salt, and unsweetened cocoa powder, and mix until well combined.
6. Pour the mixture into the prepared cake pan and smooth out the top with a rubber spatula. Bake for 30-32 minutes.
7. Allow the cake to cool completely.
8. To make the chocolate ganache, add 1/2 cup of semi-sweet chocolate chips to a medium heat-proof bowl.
9. Add heavy cream to a small saucepan and heat until it comes to a simmer. Pour the heavy cream over the chocolate chips and let it sit for 5 minutes.
10. Once the 5 minutes are up, whisk the chocolate chips and heavy cream until it becomes smooth and a bit thick. This should take 1-2 minutes.
11. Pour the chocolate ganache all over the chocolate cake and smooth out the top. Let it sit for 2-3 hours or until the chocolate ganache sets.
12. Once the chocolate ganache sets, garnish with fresh raspberries and blueberries. Top lightly with cocoa powder, if desired, and enjoy!

Top Tips For The Perfect Flourless Chocolate Cake

• Don’t be alarmed if your chocolate cake cracks or looks ugly when it comes out of the oven. Once you pour the chocolate ganache on top it will hide all its imperfections.
• It’s super important that you allow the cake to cool completely before adding the chocolate ganache.
• For best results, use good quality butter and chocolate.

Can I Serve It Warm?

Yes, feel free to pop a slice in the microwave for 15 seconds. However, I personally think this cake tastes best at room temperature.

Storage

This cake will last 2-3 days at room temperature. Make sure to cover it or place it in an air-tight container.

More Recipes You Might Enjoy

• Moist Banana Cake
• Crack Cake
• Southern Red Velvet Cake
• Chocolate Poke Cake

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