5 from 2 votes
Flourless Chocolate Cake
Flourless Chocolate Cake
Prep Time
30 mins
Cook Time
25 mins
Cooling for Whipped Ganache
30 mins
Total Time
55 mins
 
Surprise your Valentine with this dense, rich, and decadent Flourless Chocolate Cake. Every bite is packed with intense bittersweet chocolate flavor.
Course: Cakes
Cuisine: American
Servings: 12 servings
Calories: 405 kcal
Author: Chula King
Ingredients
Cake
  • 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)
Whipped Ganache
  • 3/4 cup (4 ounces, 113 grams) bittersweet chocolate chips
  • 1/4 cup plus 2 Tablespoons (3 ounces, 85 ml) heavy cream
Ganache
  • 1 cup (6 ounces, 170 grams) bittersweet chocolate chips
  • 1/2 cup (4 ounces, 113 ml) heavy cream
Instructions
  1. 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.

Cake
  1. 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.

  2. 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.
  3. 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.

  4. Remove cake from the oven and cool it in the pan for 5 minutes.

  5. Loosen the edges of the pan with a thin knife; turn onto a wire rack to cool completely before adding the ganache.

Whipped Ganache
  1. 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. 

Ganache
  1. 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.

Finishing the Flourless Chocolate Cake
  1. 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.

  2. Allow the ganache to set for several hours before serving the cake. Yield: 8-inch cake, 8 to 12 servings.
Chula's Expert Tips
  1. I used Ghirardelli 60% cocoa bittersweet chocolate chips.
  2. As a substitute for espresso powder, grind regular coffee very finely in coffee grinder.
  3. 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.
Nutrition Facts
Flourless Chocolate Cake
Amount Per Serving
Calories 405 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 17g85%
Cholesterol 85mg28%
Sodium 105mg4%
Potassium 175mg5%
Carbohydrates 41g14%
Fiber 2g8%
Sugar 34g38%
Protein 4g8%
Vitamin A 575IU12%
Vitamin C 0.2mg0%
Calcium 99mg10%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.