Flourless Chocolate Cake with Ganache

Sprinkle powdered sugar on this flourless chocolate cake, add a few berries or top it with dark chocolate ganache. It's a gluten-free and very decadent dessert!

Course Dessert

Cuisine American

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings servings

Calories 672kcal

Author Marjory Pilley

Ingredients

Flourless Chocolate Cake

8 ounces bittersweet dark chocolate
1 cup butter (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
1 Tablespoon honey
¼ teaspoon vanilla extract

Instructions

Flourless Chocolate Cake

Preheat oven to 375 degrees F.
Line the bottom of a spring form pan with parchment paper.
Spray the sides of the pan and the parchment paper with cooking spray.
Melt the chocolate and butter in saucepan over medium-low heat, stirring to fully combine.
Transfer chocolate butter mixture to a large bowl.
Add sugar and mix to combine.
Add eggs one at a time whisking thoroughly into mixture before adding the next egg. The mixture will become increasingly thicker.
Add cocoa powder in quarter cup increments until combined.
Pour mixture into prepared pan.
Bake for 35-40 minutes for a 9 inch round pan or 25-30 minutes for a 10 inch round pan or until cake is firm in the center.
Cool for about 10 minutes and then invert and turn onto a plate, removing the sides of the pan.
Discard parchment paper.
Top with powdered sugar, berries or ganache

Ganache

Melt butter and chocolate in a saucepan and stir to thoroughly combine.
Stir in remaining ingredients.
Set aside to cool slightly.
Pour glaze over cake, using a spatula to spread over top and sides.

Notes

For "clean" cut pieces, refrigerate first. Cake topped with ganache can be made a day ahead of time and stored in the refrigerator for easy entertaining. Adapted from Whole Foods

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