Description
Indulge in this rich and fudgy Flourless Chocolate Cake, made without any flour for a naturally gluten-free treat. Deep chocolate flavor, a silky ganache topping, and optional fresh raspberries make this dessert elegant yet easy. Perfect for entertaining or a special treat, it comes together in just over half an hour and delivers an irresistibly dense and satisfying chocolate experience.
Ingredients
Units
Scale
For the Chocolate Cake:
- 1 cup semi-sweet chocolate chips
- 8 tablespoons (1 stick) unsalted butter, cut into pats
- 1/2 cup granulated sugar
- 1/4 cup packed dark brown sugar
- 1 teaspoon instant espresso powder
- 1/2 teaspoon kosher salt
- 2 teaspoons vanilla extract
- 4 large eggs
- 1/2 cup dutch-process cocoa powder
- Fresh raspberries, for garnishing/serving (optional)
For the Ganache:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy whipping cream
Instructions
- Prepare the Springform Pan: Preheat your oven to 375°F. Generously spray an 8-inch round springform pan with baking spray or grease with butter. For extra precaution, line the pan with parchment paper and grease again—this helps prevent sticking. Set the pan aside.
- Melt Chocolate & Butter: In a medium microwave-safe bowl, combine the chocolate chips and butter. Microwave in 30-second intervals, stirring in between, until the mixture is fully melted and smooth.
- Make the Batter: To the melted chocolate mixture, add granulated sugar, brown sugar, instant espresso powder, kosher salt, vanilla extract, and eggs. Whisk well to incorporate everything thoroughly. Gently fold in cocoa powder with a rubber spatula, mixing until just combined—do not overmix.
- Bake the Cake: Pour the batter into the prepared pan and gently tap it on the counter to eliminate air pockets. Bake for 25 minutes or until the cake is mostly set but still has a slight jiggle in the center when nudged. Allow the cake to cool completely in the pan placed on a wire rack.
- Make the Ganache: In a clean microwave-safe bowl, add chocolate chips and heavy cream. Microwave in 30-second intervals, stirring between each, until the mixture is completely smooth.
- Top the Cake with Ganache: Pour the warm ganache over the cooled cake while still in the pan. Use an offset spatula to spread it evenly to the cake edges, covering the entire top. Let the ganache set for about 30 minutes.
- Remove & Serve: Unbuckle the springform pan and carefully transfer the cake to a cake stand or large plate. Garnish with fresh raspberries if desired. Slice into wedges and serve immediately. Enjoy!
Notes
- To make dairy-free: substitute with dairy-free chocolate chips, vegan butter, and use coconut cream in place of heavy cream for the ganache.
- For a vegan version, try the above swaps and replace eggs with flax eggs; however, this has not been tested.
- Store the cake covered at room temperature for 1–2 days, or refrigerate for longer storage. Allow refrigerated cake to come to room temperature before serving as it hardens when cold.
- To freeze, wrap the cake well in plastic wrap and then foil or a freezer-safe bag. Thaw overnight in the refrigerator before serving.
- For easier removal, a springform pan is recommended, but a standard cake pan can be used with thorough greasing and parchment lining.
Nutrition
- Serving Size: 1 slice (1/8 cake)
- Calories: 390
- Sugar: 29g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 115mg
