Flourless Chocolate Cake

15 mins Prep Time

27 mins Cook Time

Written By

Nadia Boachie

If you are a chocolate lover, this recipe is for you! This cake has a fudgy bottom with a silky smooth, rich ganache on top. The result of this cake is actually a single round layered cake but in the photo here, you can see two slices laid side by side, giving the illusion of a double layer cake. The best part about flourless cakes is that they are also gluten-free (that makes them healthy right?)! This cake really does not have many ingredients and is very easy to make! You can enjoy it on its own or with a big scoop of ice cream. This is a King Arthur Baking recipe and has not been altered because it is immaculate as is. Bookmark for the next time that chocolate craving strikes.

Ingredients

Cake

1 cup (170 grams) semisweet or bittersweet chocolate chips
8 tablespoons (113 grams) unsalted butter, room temperature
3/4 cup (149 grams) granulated sugar
1/4 teaspoon salt
1 teaspoon espresso powder (optional)
1 teaspoon vanilla extract (optional)
3 large eggs
1/2 cup (43 grams) Dutch-process cocoa

Glaze

1 cup (170 grams) semisweet or bittersweet chocolate chips
1/2 cup (113 grams) heavy cream

Directions

Flourless Chocolate Cake

10 Steps

Step 1

Preheat the oven to 375°F. Lightly grease a metal 8"-inch round cake pan; cut a piece of parchment to fit, grease it, and lay it in the bottom of the pan.
Step 2

To make the cake, using a bain-marie, place 1 cup chocolate chips and 8 tablespoons butter in a metal bowl and rest over a pot of simmering water (the bottom of the bowl should not be touching the water). Stir until melted and smooth.
Step 3

Stir in the sugar, salt, espresso powder and vanilla. You can add an additional teaspoon of espresso powder if you want a mocha flavor.
Step 4

Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.
Step 5

Spoon the batter into the prepared pan.
Step 6

Bake the cake for 25 minutes; the top will have formed a thin crust, and it should register at at least 200°F on an instant-read thermometer inserted into its centre.
Step 7

Remove it from the oven, and cool it in the pan for 5 minutes.
Step 8

Loosen the edges of the pan with a table knife and turn it out onto a serving plate. The top will now be on the bottom; that's fine. Also, the edges will crumble a bit, which is also fine. Allow the cake to cool completely before glazing.
Step 9

To make the glaze, place 1 cup chocolate chips in a heatproof bowl. In a small pot, heat the cream until it's not quite at a simmer. Pour the cream over the chocolate, stir very briefly to combine, and let rest for 5 minutes until the chocolate is completely melted and the glaze is smooth.
Step 10

Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake. Slice and enjoy on its own or with ice cream!