Flourless Chocolate Cake
A rich and decadent dessert that celebrates chocolate, perfect for special occasions or indulgent treats.
Ingredients
For the cake
- 1 cup semisweet chocolate chips or chopped chocolate High-quality chocolate recommended
- 1/2 cup unsalted butter Room temperature for easier mixing
- 3/4 cup granulated sugar Adjust based on chocolate sweetness
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3 large eggs, slightly beaten
- 1/2 cup Dutch process cocoa powder Sifted to avoid lumps
For the ganache
- 1 cup semisweet chocolate chips or chopped chocolate Use the same chocolate as for the cake
- 1/2 cup heavy cream
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Grease an 8-inch round cake pan with nonstick cooking spray and line the bottom with parchment paper.
Making the Cake
- In a large microwave-safe bowl, combine the semisweet chocolate and unsalted butter. Heat in the microwave for about 1 minute, stirring halfway through until smooth and glossy.
- Stir in the granulated sugar, salt, and vanilla extract until well blended.
- Gently mix in the slightly beaten eggs until smooth and glossy.
- Sift in the Dutch process cocoa powder and gently fold until just combined.
- Pour the batter into the prepared cake pan and spread it out evenly.
- Bake for approximately 25 minutes, or until a thin crust forms and an instant-read thermometer reads 200°F in the center.
Cooling and Ganache
- Allow the cake to cool in the pan on a wire rack for about 10 minutes before flipping it onto a serving plate.
- For the ganache, in a separate bowl, heat the remaining semisweet chocolate and heavy cream until hot. Stir until the chocolate melts and the ganache is smooth.
- Spread the ganache evenly over the cool cake and refrigerate for a few hours to set.
Serving
- Slice the cake and dust with powdered sugar and fresh raspberries if desired.
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Notes
Quality ingredients are essential for the best flavor. Do not overmix the batter to avoid a tough texture.