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    Posted In: Desserts
    July 8, 2022 — Updated September 25, 2022 — by Julie — 2 Comments

    Home » Delish » Desserts » Flourless Chocolate Cake

    Flourless Chocolate Cake

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    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.

    whole flourless chocolate cake with blueberries and raspberries on top.
    Jump to: hide
    1 Ingredient Notes
    2 How To Make
    3 Top Tips For The Perfect Flourless Chocolate Cake
    4 Can I Serve It Warm?
    5 Storage
    6 More Recipes You Might Enjoy
    7 Flourless Chocolate Cake
    7.1 Chocolate Ganache

    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!
    labeled ingredients for flourless chocolate cake.

    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!
    cracked flourless chocolate cake without ganache.

    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.
    slice of flourless chocolate cake with berries on top.

    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.

    fork digging into slice of cake.

    More Recipes You Might Enjoy

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

    Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook, Instagram, or Pinterest!

    whole flourless chocolate cake with blueberries and raspberries on top.

    Flourless Chocolate Cake

    Print Recipe Pin Recipe
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 32 minutes
    Total Time: 52 minutes
    Servings: 8
    Calories: 525kcal
    Author: Julie Maestre
    This flourless chocolate cake is topped with ganache, fruit, and cocoa powder. It's fudgy, decadent, chocolaty, and the ultimate treat!

    Ingredients

    • 1 1/2 cups semi-sweet chocolate chips
    • 1 cup sugar
    • 3/4 cup unsalted butter cut into 12 pieces
    • 1/4 tsp salt
    • 1 tsp vanilla extract
    • 6 eggs medium
    • 1/2 cup unsweetened cocoa powder

    Chocolate Ganache

    • 1/2 cup heavy cream
    • 1/2 cup semi-sweet chocolate chips

    Instructions

    • Preheat your oven to 375 degrees F and line the bottom of a 9-inch cake pan with parchment paper. 
    • 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. 
    • Allow the chocolate-butter mixture to cool for 4-5 minutes then whisk in the sugar. 
    • Add the eggs one at a time, and whisk each egg fully before adding the next. 
    • Add the vanilla extract, salt, and unsweetened cocoa powder, and mix until well combined. 
    • Pour the mixture into the prepared cake pan and smooth out the top with a rubber spatula. Bake for 30-32 minutes. 
    • Allow the cake to cool completely. 
    • To make the chocolate ganache, add 1/2 cup of semi-sweet chocolate chips to a medium heat-proof bowl. 
    • 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. 
    • 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. 
    • 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. 
    • Once the chocolate ganache sets, garnish with fresh raspberries and blueberries. Top lightly with cocoa powder, if desired, and enjoy! 

    Notes

    • 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.

    Nutrition

    Calories: 525kcal | Carbohydrates: 27g | Protein: 9g | Fat: 44g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 188mg | Sodium: 132mg | Potassium: 402mg | Fiber: 6g | Sugar: 17g | Vitamin A: 951IU | Vitamin C: 0.1mg | Calcium: 68mg | Iron: 4mg
    Tried this recipe?Mention @cookedbyjulie or tag #cookedbyjulie!

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    Filed Under: Desserts

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    Comments

    1. A Lewycky says

      July 8, 2022 at 9:58 pm

      The amount of sugar seems to be missing from the ingredients list

      Reply
      • Julie says

        July 8, 2022 at 10:37 pm

        Sorry about that! I just fixed it, thank you.

        Reply

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    Hi, I'm Julie! I’m extremely fortunate to make a living doing what I truly love – creating and sharing my favorite “can’t live without” recipes with readers from all over the world.

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