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
- 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!
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
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Flourless Chocolate Cake
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.
The amount of sugar seems to be missing from the ingredients list
Sorry about that! I just fixed it, thank you.