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Flourless chocolate cake with ganache is a gluten-free and very decadent dessert that's surprisingly easy to make!
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Over the years, we've received many rave reviews on this flourless chocolate torte with a silky dark chocolate ganache topping. It does not disappoint.
This reader comment just about sums it up:
"My husband has been describing an extremely dense and super chocolatey cake for years. I have probably bought dozens of them and made dozens as well. This is the only cake that is exactly what he was looking for! I am so thankful for your post! It’s going to be my new holiday bring!" -Jeana
More recently, I've experimented with different flavored chocolate bars to make variations like flourless orange chocolate cake. It's hard to pick which one to make for special occasions and holidays, like Valentine's Day or Mother's Day.
And I owe it all to Whole Foods' flourless cake recipe, which inspired this one. It's straightforward, simple and delicious.
If you're a chocolate lover, it's a rich and satisfying dessert. But if you prefer something lighter for spring and summer, flourless lemon almond cake is another favorite.
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Ingredient Notes
These are the simple ingredients you need to make both the flourless chocolate cake and the decadent chocolate ganache frosting:
Of special note:
- Dark or bittersweet chocolate (bars or chips) - Look for 70% cacao content or higher. Semi-sweet chocolate with about 60% cacao can be used instead for a slightly sweeter version.
- Note: Ghiradelli and Lindt Chocolate Bars are 3.5 ounces each. So, you'll need 2 full bars plus 2 squares for the cake. The ganache requires 1 bar plus 1 square. I often add a few chocolate chips to get the total amount needed. You'll need 3 bars plus 3 squares in total.
- Sugar - Or use my sugar compromise, half refined sugar and half of a dry stevia sweetener blend, to lower sugar content and carbs.
- Unsweetened cocoa powder - Use Dutch-processed cocoa for a deep chocolate flavor.
- Heavy cream, half and half, or any milk - The higher the milkfat, the creamier the ganache!
- Honey is used to sweeten the ganache. Sugar can be used instead, and the sweetener can be omitted if semi-sweet or milk chocolate is used.
The recipe card below includes ingredient amounts, step-by-step instructions, and nutritional information.
Equipment
No electric mixer is needed to make this easy recipe! However, a springform pan makes the cake release quickly and easily.
A standard cake pan can be used instead. Use a silicone spatula to gently ensure that the cake does not stick to the side before inverting.
Directions with Pictures
Follow these steps to make the best flourless chocolate cake recipe and the chocolate ganache.
To make the flourless chocolate cake:
Line the bottom of a springform cake pan with parchment paper. Spray the sides of the pan and the parchment paper with cooking spray. Sprinkle cocoa powder on the bottom of the pan if desired.
Break the chocolate into pieces and slice the butter into segments. Melt chocolate and butter in a medium saucepan over medium-low heat, stirring to thoroughly combine.
Note for step 2: The chocolate and butter may also be melted in the microwave. Add to a microwave-safe bowl and heat at short 30-second intervals until blended and smooth.
Transfer the melted chocolate and butter mixture to a large bowl. Add sugar and mix to combine.
Add eggs one at a time, whisking thoroughly into the mixture before adding the next egg. The mixture will become increasingly thicker. I find it easier to whisk all of the eggs together in a large measuring cup and slowly stream them into the batter.
Add cocoa powder in quarter cup increments until combined.
Pour the chocolate mixture into the prepared pan and smooth it out with a knife.
Bake at 375°F for 35-40 minutes for a 9-inch round pan or 25-30 minutes for a 10-inch round pan or until the cake is firm in the center and a toothpick comes out clean.
Cool for about 10 minutes, and then remove the sides of the pan and invert onto a plate. Remove the parchment paper. The bottom is now the top of the cake.
To make the ganache:
Melt butter and chocolate in a saucepan and stir to thoroughly combine. Mix in cream, vanilla extract, and honey. Set aside to cool slightly.
Once the cake has completely cooled, spread the chocolate ganache glaze over the flourless chocolate cake, using a spatula to cover the top and allowing it to drip down the sides. It will firm to a fudge-like consistency when fully set, which can take several hours.
Optional garnishes for the top of the cake: Fresh raspberries, strawberries, or other fresh fruit, powdered sugar, or whipped cream. It's also lovely with a scoop of ice cream!
Top Tips
Use a sharp knife dipped in hot water and wiped dry to cut perfect, clean slices. Repeat between slices.
Storage
Below are guidelines and tips for storing flourless chocolate cake with a ganache topping so it's as tasty as the day you made it.
- Room temperature: Store for about 24 hours, covered with a dome to prevent the ganache frosting from drying out.
- Refrigerator: Store covered for 4-5 days.
- Freezer: Chill in the refrigerator first, then cover with plastic wrap and aluminum foil. Store for about 2 months. Consider cutting first and storing individual slices!
- Covering tip: Allow the ganache topping to fully set if covering the cake in plastic wrap.
- Serving tip: Allow flourless cake to sit at room temperature for at least 30 minutes before serving.
Would you like more easy, healthy, carb-conscious recipes?
More Celebration-Worthy Desserts
📋 Recipe
Flourless Chocolate Cake with Ganache
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Ingredients
Flourless Chocolate Cake
- 8 ounces bittersweet dark chocolate
- 1 cup butter, unsalted (2 sticks)
- 1 ¼ cups sugar
- 6 eggs
- 1 cup cocoa powder unsweetened
- Optional toppings: powdered sugar berries or ganache
Ganache
- 4 ounces bittersweet dark chocolate
- 3 Tablespoons butter
- 1 Tablespoon milk or any type of cream
- 1 Tablespoon honey
- ¼ teaspoon vanilla extract
Instructions
Flourless Chocolate Cake
- Preheat oven to 375°F.
- Line the bottom of a springform cake pan with parchment paper. Spray the sides of the pan and the parchment paper with cooking spray.
- Break the chocolate into pieces and slice the butter into segments. Melt chocolate and butter in a medium saucepan over medium-low heat, stirring to thoroughly combine.Alternative method: The chocolate and butter may also be melted in the microwave. Add to a microwave-safe bowl and heat at short 30-second intervals until blended and smooth.
- Add eggs one at a time, whisking thoroughly into the mixture before adding the next egg. The mixture will become increasingly thicker. I find it easier to whisk all of the eggs together in a large measuring cup and slowly stream them into the batter.
- Add cocoa powder in quarter cup increments until combined.
- Pour the chocolate mixture into the prepared pan and smooth it out with a knife.
- Bake at 375°F for 35-40 minutes for a 9-inch round pan or 25-30 minutes for a 10-inch round pan or until the cake is firm in the center and a toothpick comes out clean.
- Cool for about 10 minutes, and then remove the sides of the pan and invert onto a plate. Remove the parchment paper. The bottom is now the top of the cake. Discard parchment paper.
Ganache
- Melt butter and chocolate in a saucepan and stir to thoroughly combine. Mix in cream, vanilla extract, and honey. Set aside to cool slightly.
- Once the cake has completely cooled, spread the chocolate ganache glaze over the flourless chocolate cake, using a spatula to cover the top and allowing it to drip down the sides. It will firm to a fudge-like consistency when fully set, which can take several hours.
Notes
- Room temperature: Store for about 24 hours, covered with a dome to prevent the ganache frosting from drying out.
- Refrigerator: Store covered for 4-5 days.
- Freezer: Chill in the refrigerator first, then cover with plastic wrap and aluminum foil. Store for about 2 months. Consider cutting first and storing individual slices!
- Covering tip: Allow the ganache topping to fully set if covering the cake in plastic wrap.
- Serving tip: Allow flourless cake to sit at room temperature for at least 30 minutes before serving.
Nutrition
This post was originally published on March 7, 2014, and has been updated to improve the reader experience.
Desiree Bermani says
Excellent! Thank you!
Shelley says
10/10 Excellent!! Was looking for something special for Valentine's Day, this was IT!
Simple recipe, easy to follow, pictures and tips were so helpful.
I used Ghirardelli chocolate bars and cocoa powder. I also browned the butter for the cake, cooled it a bit and the chocolate melted perfectly. I also used half brown sugar and half turbinado sugar. Ridiculously smooth and rich and the flavor depth was incredible.
Thank you for such a fantastic recipe!
Marjory Pilley says
I’m so happy you enjoyed it and sharing your experience. It sounds absolutely decadent.😍
Theresa says
Is all the butter in this recipe unsalted?
Marjory Pilley says
Yes! It’s best to use unsalted butter.
Ally says
I searched the page several times and for some reason I am not seeing the cream measurement for the ganache. Can someone share the proper amount of cream to use in addition to the milk listed? TIA
Marjory Pilley says
Hi! 1 Tablespoon of milk (or any type of cream such as heavy cream or half and half) is used in the ganache. Thanks for your comment!!! I updated the instructions to make it clear.
Tesa says
Best gf chocolate cake EVER!
Carol Young says
Wonderful cake. I always make this for my granddaughter for her birthday. She loves it because it’s sooooooo rich. I’ve made it about 20 times over the past 6 or 7 years and always perfect. The ganache is the perfect touch! Thanks for a great recipe.
Marjory Pilley says
I’m so glad you and your family enjoy it! And thanks so much for sharing your experience.
Mary Byrne says
Made this and delicious !!! Just an fyi I used super fine sugar made it very smooth I took it for a family weekend they thought I bought it. Has become a family favorite 😍 will be making it again and again. Thanks
Marjory Pilley says
I'm so happy you enjoyed it! Thanks for sharing your comment.