Flourless Chocolate Cake

Happy February! Today I am sharing a dessert that is perfect to make any time of year but would be perfect to serve for Valentine’s Day as it’s oh so chocolaty! It’s a Flourless Chocolate Cake.

This is probably one of the simplest cakes I’ve made since it only required 1-bowl to make. In a microwave-safe bowl I combined chopped semi-sweet chocolate and butter and microwaved it in 30-second intervals until the butter melted. There’s no need to keep heating the two until the chocolate melts. By the time the butter has melted the chocolate is soft enough that it will finish melting when the two are stirred together, and you don’t want to overheat the chocolate. After the butter and chocolate were smooth, I stirred in sugar, salt and vanilla extract. Next, I added in three eggs. To make incorporating the eggs easier I broke the yolks of the eggs. And finally, I stirred in cocoa powder. I used Dutch-process cocoa powder, but you could also use regular unsweetened cocoa powder as well.

Once the cake was baked and cooled, I topped it with a quick and easy chocolate ganache. To speed up the ganache setting I placed the cake in the refrigerator. You could let it set at room temperature, but it will take a few hours to do so. Once the ganache had set, I dusted the top with confectioners’ sugar and added a few raspberries for a sweet touch. If you do refrigerate the cake, just be sure to let it sit at room temperature prior to serving. I let mine sit for about 45 minutes and it was perfect.

While I thought the cake was going to be overly sweet, surprisingly it wasn’t. It was decadent though. Reminding me of the perfect chocolate truffle, rich and smooth. One other perk about this cake… it’s gluten-free. I’m not gluten-free, but I know for those who are sometimes finding a dessert that is easy to make with simple ingredients and not lacking in flavor can be a challenge.

Flourless Chocolate Cake

For the Cake:

1 4oz. semi-sweet chocolate baking bar*, chopped

1 stick unsalted butter

3/4 cup sugar

1/4 teaspoon salt

1 teaspoon vanilla extract

3 large eggs

1/2 cup Dutch-process cocoa powder

For the Chocolate Ganache:

1 4oz. semi-sweet chocolate baking bar*, chopped

1/2 cup heavy cream

Confectioners’ sugar and raspberries (or another berry) for topping

*I used a Ghirardelli baking bar, alternatively you could also use 1 cup of semi-sweet chocolate chips.


For the Cake:

Preheat oven to 375 F. Spray an 8-inch round cake pan with baking spray. Line the bottom with a piece of parchment paper and then spray the paper.

In a microwave-safe bowl add the butter and chocolate and heat in the microwave for 30-second intervals until the butter has melted. Stir the two together until smooth.

Stir in the sugar, salt and vanilla extract to the chocolate mixture until smooth. Next, stir in the 3 eggs until they are well combined, and the mixture is smooth once again. Finally, stir in the cocoa powder until just combined.

Transfer the batter to the prepared pan and bake in the preheated oven for 25 minutes. The cake will form a thin crust and the temperature of the cake should be 200 F when an instant read thermometer is inserted in the center.

Let the cake cool in the pan for 5 minutes. Carefully loosen the edges of the cake and invert the cake onto a serving platter. Allow the cake to cool completely.

For the Chocolate Ganache:

Place the chocolate in a heatproof bowl. Place the heavy cream in a glass measuring cup and heat in the microwave until it begins to simmer, 45 seconds – 1 minute.

Pour the heavy cream over the chocolate. Let it sit for 5 minutes and then stir both together to melt the chocolate. Keep stirring until the mixture is smooth. Let it sit for a few minutes so it can thicken up a bit and then pour over the cake. Spreading it onto the cake evenly.

Let the ganache set, either at room temperature or in the refrigerator.

Once the ganache is set, dust the top of the cake with confectioners’ sugar and top with raspberries.

Store leftovers in the refrigerator.

Recipe modified from King Arthur Baking

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