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Flourless Chocolate Cake
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Flourless Chocolate Cake

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 1 hour
Total Time 1 hour 40 minutes
Servings 16 slices
Author Adapted by Pam - For the Love of Cooking / Original by Two Peas & Their Pod

Equipment

  • 9-inch cake pan
  • Thermometer
  • Wire Cooling Rack

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, 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

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 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.