Flourless Chocolate Cake
This flourless chocolate cake, featuring both chocolate and cocoa, is extra rich and decadent with a thick icing of chocolate ganache and topped with fresh raspberries.
I surprised my chocolate-loving family with this beautiful and delicious flourless chocolate cake with raspberries for Valentine’s Day this year. I saw the recipe for this decadent cake on Two Peas and Their Pod a few years ago and I’m so happy I finally made it. My entire family loved this rich chocolatey cake and it paired so nicely with tart fresh raspberries.
How to Make a Flourless Chocolate Cake
Preheat oven to 375 degrees. Coat a 9-Inch round cake pan with nonstick cooking spray. Cut a piece of parchment to fit the bottom of the pan. Place it in the bottom of the pan and spray it very well with nonstick cooking spray.
Make the cake by putting the chocolate and butter in a large microwave-safe bowl, and heat until the butter is melted and the chips are soft, in 30 second increments, stir until the chocolate is melted and very smooth.
Add the sugar, salt, and vanilla extract and stir to well combined.
Add the beaten eggs and stir until smooth. Add the cocoa powder and stir until combined. Pour the batter into the prepared pan.
Bake the cake for 20-25 minutes or until the cake has a thin crust on the top and the center registers 200 degrees on a thermometer.
Let the cake cool on a wire cooling rack for 10 minutes. Loosen the edges of the pan with a butter knife and carefully turn it upside down onto a cake plate or serving plate. The bottom of the cake is now the top of the cake. Let the cake cool completely.
Make the ganache, once the cake has completely cooled by combining the chocolate and cream in a medium microwave-safe bowl, and heat until the cream is very hot so it will melt the chocolate. Start with 30 seconds and check it, and continue in 15 second increments, as needed depending on your microwave. Stir until the the chocolate melts and the mixture is smooth and shiny.
Pour the chocolate ganache evenly over the cooled cake. Let the glaze set up for a few hours before cutting and serving the cake. Place into the refrigerator to speed op the process.
Top with fresh raspberries and powdered sugar, if desired. Cut the cake into slices and serve. Enjoy. Side Note: Store any leftovers in a sealed container in the refrigerator.
Equipment
Ingredients
Flourless Chocolate Cake:
- 1⅓ cup semi-sweet chocolate chips
- 10 tbsp unsalted butter
- 1 cup white sugar
- 1½ tsp vanilla extract
- ⅓ tsp salt
- 4 large eggs, well beaten
- ⅔ cup cocoa powder
Ganache:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
For Serving:
- Fresh Raspberries
- Powdered Sugar
Instructions
- Preheat oven to 375 degrees. Coat a 9-Inch round cake pan with nonstick cooking spray. Cut a piece of parchment to fit the bottom of the pan. Place it in the bottom of the pan and spray it very well with nonstick cooking spray.
- Make the cake by putting the chocolate and butter in a large microwave-safe bowl, and heat until the butter is melted and the chips are soft, in 30 second increments, stir until the chocolate is melted and very smooth.
- Add the sugar, vanilla, and salt and stir to well combined.
- Add the beaten eggs and stir until smooth. Add the cocoa powder and stir until combined.
- Pour the batter into the prepared pan and bake the cake for 20-25 minutes or until the cake has a thin crust on the top and the center registers 200 degrees on a thermometer.
- Let the cake cool on a wire cooling rack for 10 minutes. Loosen the edges of the pan with a butter knife and carefully turn it upside down onto a cake plate or serving plate. The bottom of the cake is now the top of the cake. Let the cake cool completely.
- Make the ganache once the cake has cooled completely, by combining the chocolate and cream in a medium microwave-safe bowl, and heat until the cream is very hot so it will melt the chocolate. Start with 30 seconds and check it & stir, then continue in 15 second increments, as needed depending on your microwave. Stir until the the chocolate melts and the mixture is smooth and shiny.
- Pour the chocolate ganache evenly over the cooled cake. Let the glaze set up for a few hours before cutting and serving the cake. Place into the refrigerator to speed op the process.
- Top with fresh raspberries and powdered sugar, if desired. Cut the cake into slices and serve. Enjoy. Side Note: Store any leftovers in a sealed container in the refrigerator.
That looks beyond delicious and so beautiful too, Pam.
I have made so many cakes but never a flourless chocolate cake…shocking since that is a classic. This one looks so rich and delicious!