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 nicely with tart, fresh raspberries.

Flourless Chocolate Cake

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, room temperature, well beaten
• ⅔ cup cocoa powder

Ganache:

• 1 cup semi-sweet chocolate chips
• ½ cup heavy cream

For Serving:

• Fresh Raspberries
• Powdered Sugar

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 at the bottom of the pan and spray it very well with nonstick cooking spray.

Prepare the cake by placing the chocolate and butter in a large microwave-safe bowl. Heat until the butter is melted and the chips are soft, in 30-second increments, stirring until the chocolate is melted and very smooth.

Add the sugar, salt, and vanilla extract and stir well to combine. Allow it to cool slightly for a few minutes before adding the well-beaten, room-temperature eggs.

Add the beaten eggs and stir until they are 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 it 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. Heat until the cream is very hot, to melt the chocolate. Start with 30 seconds and check it. Continue in 15-second increments, as needed, depending on your microwave.

Stir until 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 it into the refrigerator to speed up 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.