Surprise your Valentine with this dense, rich, and decadent Flourless Chocolate Cake. Every bite is packed with intense bittersweet chocolate flavor.
Ingredients for Flourless Chocolate Cake
While this Flourless Chocolate Cake looks amazingly impressive, it really is pretty simple to make. For the cake, I used the following ingredients: Bittersweet chocolate chips, unsalted butter, granulated sugar, espresso powder, salt, vanilla extract, eggs, and dutch processed cocoa.
Making the Flourless Chocolate Cake
Before I started making the batter for the Flourless Chocolate Cake, I prepared the cake pan by spraying it with non-stick spray. Then, I placed a piece of parchment paper that I had cut to fit into in the bottom of the cake pan and set the pan aside.
For the batter, I started by placing the chocolate chips and butter in a microwave-safe bowl. I heated them on 60% power for about 2 minutes. After 2 minutes, the butter was melted and the chocolate had started to melt. Using a silicon spatula, I stirred the mixture until the butter and chocolate were well combined. Then I added the sugar, espresso powder, salt, and vanilla to the chocolate/butter mixture.
I stirred the ingredients until everything was well combined. Next, I added the eggs and beat the mixture on medium speed until it was smooth. Finally, I added the cocoa powder and beat the mixture on low just until the cocoa was incorporated.
Once the batter was finished, I poured it into the prepared cake pan. I used a silicon spatula to spread it evenly in the pan. Then, I tapped the pan several times on the counter to release any air bubbles. After that, I popped the pan into a preheated 375° F oven for 23 minutes.
After 23 minutes, the cake temperature registered 202° F, so it was time to take it out of the oven. I let the cake cool in the pan for about 5 minutes before turning it onto a wire rack to cool completely.
Making the Ganache
After the cake had cooled completely, Susan took over for the ganache. The ganache had two simple ingredients: Bittersweet chocolate chips and heavy cream. However, we made two separate ganaches – one to spread on the cake and the other to whip and use for piping on the cake.
First, we made the mixture for the whipped ganache. We heated the chocolate chips and cream in a microwave safe bowl in the microwave on high for 30 seconds. We gave the mixture a stir and heated it for another 30 seconds. Using a whisk, we combined the now melted chocolate with the cream until it was smooth. Then, we set it aside to come to room temperature before we whipped it.
While the first ganache was coming to room temperature, we heated the rest of the chocolate chips and cream in the microwave for 30 seconds. After giving the mixture a stir, we heated it for another 30 seconds. Then, we whisked the mixture together until it was totally smooth.
Once the whipped ganache mixture was at room temperature, we beat it with an electric mixer on medium speed until it had lightened to the color of milk chocolate, and was of a piping consistency.
Finishing the Flourless Chocolate Cake
To finish the Flourless Chocolate Cake, we started by spooning the ganache into the center of the cake and spreading it to cover the sides. We did this with the cake on the wire rack set inside a rimmed baking sheet that we had lined with wax paper. The reason for the wax paper was so that we could easily scoop up any excess ganache that had dripped down.
Once the Flourless Chocolate Cake had been covered in the ganache, it was time to add some decoration. Susan transferred the whipped ganache to a pastry bag fitted with a #21 star tip. Then she piped stars around the perimeter of the cake top. For an added touch, she piped stars in the center of the cake to form a heart. I finished this by piping a border around the bottom of the cake.
Susan finished decorating the Flourless Chocolate Cake by adding fresh raspberries on the inside of the piped stars.
The result? An incredibly beautiful and delicious Flourless Chocolate Cake. It was dense, rich, and decadent. The chocolate ganache that covered the cake was out-of-this-world good. Every bite was packed with intense bittersweet chocolate flavor. Yum!
- 1 cup (6 ounces, 170 grams) bittersweet chocolate chips (See Note 1)
- 1/2 cup (1 stick, 4 ounces, 113 grams) unsalted butter
- 3/4 cup (5.25 ounces, 149 grams) granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon espresso powder, optional (See Note 2)
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- 1/2 cup (1.5 ounces, 43 grams) Dutch-process cocoa (See Note 3)
- 3/4 cup (4 ounces, 113 grams) bittersweet chocolate chips
- 1/4 cup plus 2 Tablespoons (3 ounces, 85 ml) heavy cream
- 1 cup (6 ounces, 170 grams) bittersweet chocolate chips
- 1/2 cup (4 ounces, 113 ml) heavy cream
Preheat the oven to 375°F. Lightly grease an 8" heart-shaped cake pan; cut a piece of parchment or wax paper to fit, grease it, and lay it in the bottom of the pan.
Put the chocolate and butter in a microwave-safe bowl and heat in microwave on 60% power until the butter is melted and the chips are soft, about 2 minutes. Stir until the chips are melted, reheating briefly if necessary.
- Stir in the sugar, salt, espresso powder, and vanilla. Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.
Spoon the batter into the prepared pan. Bake the cake for 20 to 25 minutes; until it register at least 200°F on an instant-read thermometer inserted into the center of the cake.
Remove cake from the oven and cool it in the pan for 5 minutes.
Loosen the edges of the pan with a thin knife; turn onto a wire rack to cool completely before adding the ganache.
Combine the chocolate and cream in a microwave-safe bowl, and heat on full power in microwave for 30 seconds. Stir mixture; heat for additional 30 seconds or until the cream is very hot, but not simmering. Remove from the microwave, and stir until the chocolate melts and the mixture is completely smooth. Allow to cool to room temperature. Beat until thick and piping consistency.
Combine the chocolate and cream in a microwave-safe bowl, and heat in microwave on full power for 30 seconds.Stir mixture; heat for additional 30 seconds or until the cream is very hot, but not simmering. Remove from the microwave, and stir until the chocolate melts and the mixture is completely smooth. Spoon the ganache over the cake, spreading it to drip over the sides.
Transfer the whipped ganache to a pastry bag fitted with a #21 star tip. Pipe the whipped ganache to provide a decorative touch. If desired, add fresh raspberries.
- Allow the ganache to set for several hours before serving the cake. Yield: 8-inch cake, 8 to 12 servings.
- I used Ghirardelli 60% cocoa bittersweet chocolate chips.
- As a substitute for espresso powder, grind regular coffee very finely in coffee grinder.
- Dutch process cocoa is treated with alkaline to neutralize its pH. If you don't have Dutch process cocoa, you can use regular unsweetened cocoa mixed with 1/4 teaspoon of baking soda.