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Flourless Chocolate Cake with Ganache Recipe

ByCaroline

If you’re in the mood for a chocolate dessert that’s rich, moist, and just downright irresistible, you’re going to love this Flourless Chocolate Cake with Ganache Recipe. This cake is one of my all-time favorites—it’s dense and fudgy without being heavy, perfect for when you want to impress but don’t want to fuss with flour or yeast. Plus, the silky chocolate ganache on top? Absolute decadence. Stick with me, and I’ll walk you through every step so you nail it the first time you try it!

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Why This Recipe Works

  • Simple Ingredients: Uses just a handful of pantry staples, so no need to hunt for anything special.
  • Foolproof Technique: Step-by-step instructions help you achieve that perfect texture every time.
  • Rich Ganache Finish: The optional chocolate ganache adds a glossy, creamy layer that takes the cake over the top.
  • No Flour, No Fuss: Ideal for folks avoiding gluten or wanting a naturally gluten-free treat without substituting weird flours.
Flourless Chocolate Cake with Ganache, gluten-free chocolate cake, fudgy chocolate dessert, easy chocolate cake recipe, decadent chocolate ganache cake - A single-layer dark brown chocolate cake with a rough textured top sits on a clear glass cake stand with a scalloped edge. Thick, shiny chocolate sauce is being poured from above, slowly covering the center of the cake and starting to drip down the sides. The cake stand is placed on a deep red cloth with a slightly wrinkled texture, all set on a white marbled surface. In the background, there are stacked white plates and a gold twig-shaped fork partially visible. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The beauty of this Flourless Chocolate Cake with Ganache Recipe lies in its simplicity. Each ingredient plays a crucial role in creating that luscious, fudgy texture that just melts in your mouth. When shopping, pick good quality chocolate—you’ll really taste the difference.

Flourless Chocolate Cake with Ganache, gluten-free chocolate cake, fudgy chocolate dessert, easy chocolate cake recipe, decadent chocolate ganache cake - Flat lay of a small white ceramic bowl filled with unsweetened cocoa powder, a small white bowl holding coarsely chopped dark chocolate pieces, a few unwrapped cubes of unsalted butter, four whole uncracked brown eggs arranged neatly, a small white ceramic bowl with granulated white sugar, a tiny white bowl containing fine instant coffee powder, a small white bowl with clear vanilla extract, a pinch of fine salt displayed as a small heap on the white surface, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Unsalted Butter: Adds richness and helps create a smooth, velvety batter when melted with chocolate.
  • Premium Chocolate Bar: I use a 60% Ghirardelli chocolate for the perfect balance of bitter and sweet.
  • Instant Coffee (Optional): Enhances the depth of chocolate flavor without making it taste like coffee.
  • Vanilla Extract: Brings warmth and rounds out the chocolate’s richness.
  • Large Eggs: Provide structure and help the cake rise without flour.
  • Sugar: Sweetens and contributes to that shiny crust on the top.
  • Salt: Essential to balance the sweetness and intensify flavor.
  • Unsweetened Cocoa Powder: Boosts the chocolate flavor while keeping the texture fudgy and moist.
  • Chocolate Ganache (Optional): Made with cream and chocolate, it’s a silky topping that adds sophistication.
  • Homemade Whipped Cream (Optional): Gives a light, airy contrast to the dense cake.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love experimenting with this Flourless Chocolate Cake with Ganache Recipe depending on the occasion. Sometimes I add a pinch of cinnamon or orange zest to the batter, giving it a subtle warm twist. And if you want to keep it dairy-free, I have tips for that too!

  • Variation: Adding a teaspoon of cinnamon or a tablespoon of orange zest really brightens the cake and has become my go-to for holiday baking.
  • Dairy-Free Option: Use coconut oil instead of butter and a dairy-free chocolate bar, and you still get an amazing texture.
  • Ganache-Free: If you’re short on time, serving the cake with just a dusting of cocoa powder or some fresh berries works beautifully.
  • Seasonal Add-Ins: Fold in chopped toasted nuts or swirl in raspberry jam before baking for an extra surprise.

Step-by-Step: How I Make Flourless Chocolate Cake with Ganache Recipe

Step 1: Melt Butter and Chocolate

Start by chopping your chocolate into coarse pieces—it helps it melt evenly. Combine it with the butter in a heatproof bowl and microwave in 15-second bursts, stirring between each, until silky smooth. If you want to deepen the chocolate flavor, stir in that teaspoon of instant coffee now. I learned this little trick from a chocolatier friend, and it seriously takes the taste next level without a hint of coffee.

Step 2: Whip the Eggs and Sugar

In a large bowl, beat the eggs, sugar, and salt until the mixture doubles in volume and becomes pale and thick. This usually takes me around 5 minutes with a hand mixer. Don’t rush this step! The aeration here is what gives the cake its delicate lift despite being flourless.

Step 3: Incorporate Chocolate Mixture

With the mixer running on low, slowly drizzle in the warm chocolate and butter blend. Mixing slowly ensures that you preserve the air you’ve beaten into the eggs. Once combined, increase the speed briefly to fully blend the batter. It should be glossy and smooth at this stage.

Step 4: Fold in Cocoa Powder

Sift the unsweetened cocoa powder over the batter and gently fold it in using a spatula. This step is crucial—fold just enough to combine so you don’t deflate the batter. Your texture depends on keeping those air bubbles alive.

Step 5: Bake with Care

Pour the batter into your parchment-lined 8-inch springform pan and pop it into a preheated 325°F (160°C) oven. Bake for 30-35 minutes. You’ll know it’s done when the edges are set but the center still jiggles slightly—this keeps it moist and fudge-like once cooled.

Step 6: Cool and Chill

Cooling is key here. Let the cake reach room temperature, then refrigerate it for at least 6 hours. The chilling lets the flavors meld and the texture to firm up beautifully, making slicing a clean and easy affair.

Step 7: Finish with Ganache and Serve

Once your ganache has cooled slightly, spread it over the chilled cake for an ultra-luxurious finish. When you’re ready to slice, run a knife under hot water, dry it, then use the warmed blade to cut neat slices without sticking. Serve with whipped cream or fresh berries if you like for that extra wow factor!

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Tips from My Kitchen

  • Room Temperature Eggs: I always let my eggs sit out for about 30 minutes before mixing — it helps them whip up much thicker.
  • Avoid Overmixing: When folding in cocoa, be gentle to keep the batter airy for a lighter crumb.
  • Use a Springform Pan: It makes removing this delicate cake a breeze without cracking.
  • Chill Time is Crucial: Don’t skip the refrigerator step; it helps the cake set perfectly and brings out the flavors.

How to Serve Flourless Chocolate Cake with Ganache Recipe

Flourless Chocolate Cake with Ganache, gluten-free chocolate cake, fudgy chocolate dessert, easy chocolate cake recipe, decadent chocolate ganache cake - A dark chocolate cake with smooth, shiny chocolate glaze covers the top and drips slightly over the edges. The cake is a single layer, round in shape, and sits on a clear glass cake stand. On the center of the cake, a small bunch of fresh red raspberries and black blackberries sit on top, adding bright color and texture. Around the cake, more blackberries are scattered on a white marbled surface, with a burgundy cloth nearby and a white plate with cutlery in the background. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m a big fan of keeping garnishes simple so the cake shines. Fresh raspberries or strawberries add a bright contrast, plus a dusting of powdered sugar gives just the right touch of elegance. On special occasions, I whip up some cream lightly sweetened with a splash of vanilla. Believe me, it’s the perfect balance!

Side Dishes

If you’re serving this at a dinner party, I like to pair it with vanilla bean ice cream or a citrus sorbet to complement the richness. It’s also fantastic alongside strong coffee or a glass of rich red wine for an adult twist.

Creative Ways to Present

For birthdays or holidays, I’ve layered this cake with extra ganache between two thinner cakes to make a flourless chocolate torte. You can also pour some ganache into individual ramekins for mini molten cakes—guaranteed to wow the crowd. Presentation-wise, a few edible gold leaf flakes add some fun sparkle.

Make Ahead and Storage

Storing Leftovers

I store leftover cake tightly wrapped in the refrigerator; it keeps well for up to five days. I usually slice just what I need to avoid drying out the whole cake, and it tastes even more decadent after sitting overnight.

Freezing

I’ve frozen this cake either whole or sliced. Just wrap it well in plastic wrap and then foil. When defrosting, leave it in the fridge overnight to prevent condensation from making the texture soggy. The ganache holds up nicely, too.

Reheating

If you want your cake slightly warm, pop a slice into the microwave for 10-15 seconds. It softens up the ganache without melting it completely, delivering a gooey, luxurious bite. Just be careful not to overheat—it goes from perfect to melty fast!

FAQs

  1. Can I make this Flourless Chocolate Cake with Ganache Recipe vegan?

    While the original recipe uses eggs and butter, you can experiment with egg replacements like flax eggs and plant-based butter or coconut oil. However, texture will differ slightly, often less airy but still deliciously fudgy.

  2. Why does the center of my cake jiggle after baking?

    This is exactly how it should be for this cake—it means the center is moist and fudgy. The cake will firm up as it cools and chills, revealing that perfect slice.

  3. Can I use cocoa powder instead of the chopped chocolate?

    I don’t recommend replacing the chopped chocolate with cocoa powder since the chopped chocolate provides fat and smooth texture when melted with butter. The cocoa powder is folded in separately for flavor.

  4. What’s the best way to get clean cake slices?

    Run your knife under hot water, dry it with a towel, and then slice. Warming the blade helps it glide through the ganache and cake without sticking or breaking the slice.

  5. How long can I keep this cake without ganache?

    Even without the ganache, keep the cake refrigerated and consume within 3-4 days for optimal freshness and texture.

Final Thoughts

This Flourless Chocolate Cake with Ganache Recipe isn’t just a dessert—it’s a little slice of chocolate heaven that’s incredibly forgiving and so satisfying to make. I remember the first time I whipped it up for a family gathering, the compliments just kept coming! Whether you’re a novice baker or a chocolate lover looking for a showstopper, this cake fits the bill every single time. So grab your favorite chocolate, follow these steps, and get ready to make some magic in your kitchen—you’re going to thank me later!

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