This BEST Flourless Chocolate Cake recipe is rich, delicious and simply the ultimate chocolate treat! Plus, it’s a gluten-free recipe because it uses no flour! It’s a WIN, WIN! This flourless chocolate cake is actually very similar to a fancy version of a brownie. It has a texture that is denser than a traditional brownie and the flavor is very rich, it’s almost like fudge!
If you’re not a fan of chocolate, this recipe may not be for you. This beautiful, ultra-rich dessert is packed with chocolaty goodness!
Over the last few months, we’ve been on a clean eating diet. Which means no gluten so this flourless chocolate cake is a perfect dessert to make! It’s a rich and utterly delicious, that any chocolate fan will fall in love with this recipe!
Just a few weeks ago, I was on a Disney Cruise with my Sister, son, and nephew. My Sister and I were able to dine at Palo (the adult only restaurant) one evening and enjoy the delicious food they served. I’ll be honest, I wasn’t sure if the food was going to be THAT much better than the rest of the restaurants (it’s really amazing) but I was surprised by a few things from the meal.
The big one was the dessert!!! We had an amazing souffle that was served to us hot from the oven with two different sauces poured on top. It was AMAZING, now I’m not going to say this flourless chocolate cake is exactly the same thing but if you like chocolate desserts like that, it’s going to come close to that amazing dessert! I think I need to head back on a cruise JUST to have that amazing dessert! YUM!!
Best Flourless Chocolate Cake
Ingredients
For the Cake
- 1 cup semisweet chocolate chips
- ½ cup butter, unsalted
- ¾ cup sugar
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- 3 eggs
- ½ cup unsweetened dark cocoa powder
For the Ganache
- 1 ½ cups dark chocolate chips
- ¾ cup heavy cream
Instructions
- Preheat the oven to 375F. Spray or lightly grease an 8 inch round cake pan or springform pan.
- Combine butter and chocolate in a saucepan and melt over low heat, stirring often. Pour mixture into a mixing bowl.
- Add sugar, salt, and vanilla, mixing well. Next, add in eggs and beat well to a smooth consistency and then fold in the cocoa powder.
- Pour the batter into the prepared cake pan, scraping the bowl to get all the batter.
- Bake for 25 minutes or until an instant-read thermometer inserted into the middle of the cake reads 200F.
- Let the cake cool in the pan for 10-20 minutes and then loosen and tip out onto a cake plate to finish cooling.
- To make the glaze, melt chocolate together with heavy whipping cream in a saucepan over low heat. Stir until chocolate ganache is smooth. Set aside and allow the chocolate ganache to come to room temperature, and/or thicken to the desired consistency for pouring over the cake. You don’t want it to pour over the sides, which it will do if it is too thin.
- Add a mixture of berries and slivered almonds to the top of the cake.
Important Cake Baking Tips
Plan ahead – read the entire recipe before you start baking. Make sure you have all ingredients on hand as well as the equipment you need! There’s nothing worse than being in the middle of a recipe and realizing you’re out of eggs!
Preheat the Oven – this is important! You never want to put your batter in a cold oven! Make sure to preheat!
Prep the Pans – make sure you use a nonstick spray, parchment paper, butter or whatever the recipe suggests using to ensure the cake comes out of the pan easily! I like to use butter and parchment paper a lot of times!
Bake Gently – try to position the wire shelf in the center of the oven. Make sure that the pans are not touching each other or the sides of the oven, you want to have even heat distribution. Try not to jiggle the pans too much, leave the oven door shut as much as possible!
Cool Thoroughly – place the cake on a cooling rack and let it cool completely before trying to remove it from the pan. They are still developing their final structure as they are cooling, and are very delicate straight from the oven.
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PinIngredients
- For the Cake
- 1 cup semisweet chocolate chips
- ½ cup butter, unsalted
- ¾ cup sugar
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- 3 eggs
- ½ cup unsweetened dark cocoa powder
- For the Ganache
- 1 ½ cups dark chocolate chips
- ¾ cup heavy cream
Instructions
- Instructions
- Preheat the oven to 375F. Spray or lightly grease an 8 inch round cake pan or springform pan.
- Combine butter and chocolate in a saucepan and melt over low heat, stirring often. Pour mixture into a mixing bowl.
- Add sugar, salt, and vanilla, mixing well. Next, add in eggs and beat well to a smooth consistency and then fold in the cocoa powder.
- Pour the batter into the prepared cake pan, scraping the bowl to get all the batter.
- Bake for 25 minutes or until an instant-read thermometer inserted into the middle of the cake reads 200F.
- Let the cake cool in the pan for 10-20 minutes and then loosen and tip out onto a cake plate to finish cooling.
- To make the glaze, melt chocolate together with heavy whipping cream in a saucepan over low heat. Stir until chocolate ganache is smooth. Set aside and allow the chocolate ganache to come to room temperature, and/or thicken to the desired consistency for pouring over the cake. You don’t want it to pour over the sides, which it will do if it is too thin.
- Add a mixture of berries and slivered almonds to the top of the cake.
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