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Easy, Rich Flourless Chocolate Cake with Silky Ganache

A close-up slice of dense, dark flourless chocolate cake topped with glossy chocolate ganache.
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Create a decadent, fudgy flourless chocolate cake that is naturally gluten-free. This simple, one-bowl recipe delivers intense dark chocolate flavor perfect for an elegant dinner party dessert.

Ingredients

Scale
  • 8 ounces bittersweet chocolate, chopped
  • 1/2 cup unsalted butter
  • 3 large eggs, separated
  • 1/2 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • For Ganache: 1/2 cup heavy cream, 4 ounces semi-sweet chocolate, chopped

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line the bottom of an 8-inch round cake pan with parchment paper.
  2. Melt the bittersweet chocolate and butter together in a heatproof bowl set over a saucepan of simmering water, stirring until smooth. Remove from heat and let cool slightly.
  3. In a separate large bowl, beat the egg yolks and granulated sugar together until the mixture is pale and thick.
  4. Whisk the cocoa powder and salt into the slightly cooled chocolate mixture. Stir in the vanilla extract.
  5. Gently fold the chocolate mixture into the egg yolk mixture until just combined.
  6. In a clean, dry bowl, beat the egg whites until stiff peaks form.
  7. Fold one-third of the egg whites into the chocolate batter to lighten it. Then, gently fold in the remaining egg whites until no white streaks remain. Do not overmix.
  8. Pour the batter into the prepared cake pan. Bake for 30 to 35 minutes. The edges will look set, and the center will still be slightly soft.
  9. Let the cake cool completely in the pan on a wire rack. The cake will sink slightly as it cools; this is normal for a flourless chocolate cake.
  10. Prepare the ganache: Heat the heavy cream in a small saucepan until it just begins to simmer. Remove from heat and pour over the chopped chocolate in a bowl. Let stand for 5 minutes, then whisk until smooth.
  11. Pour the ganache over the cooled cake, spreading it evenly. Let the ganache set before slicing and serving.

Notes

  • For a simple finish, dust the cooled cake with powdered sugar instead of ganache.
  • This cake tastes best when allowed to sit at room temperature for about 30 minutes before serving.
  • You can substitute bittersweet chocolate with high-quality semi-sweet chocolate for a slightly sweeter result.

Nutrition

Find it online: https://cookerycommand.com/flourless-chocolate-cake-easy-rich-fudgy-recipe/