I can’t believe I’ve never tried to make a flourless chocolate cake before. This oversight will happily be corrected with the help of #Choctoberfest with Imperial Sugar!
This Flourless Chocolate Cake with Dark Chocolate Ganache is a dense, rich, chocolate cake. Because there is no flour in the recipe, it is also gluten free!
Because this is #Choctoberfest and you can never have too much chocolate, this cake is finished off with a yummy dark chocolate ganache topping.
If you haven’t entered the #Choctoberfest with Imperial Sugar Giveaway yet, be sure to head over to Monday’s post to do so! The prize is worth over $350!
Ingredients:
Flourless Chocolate Cake
- 1 12 oz bag semi-sweet chocolate chips
- 1 1/2 sticks (12 tablespoons) unsalted butter
- 1/4 teaspoon salt
- 6 large eggs, at room temperature
- 1 1/2 cups Imperial Sugar
Ganache
- 1/2 cup heavy cream
- 10 oz dark chocolate chips
- 1 teaspoon espresso granules
Other
- powdered sugar, for dusting
- raspberries or strawberries, for garnish
- whipped cream, for serving
Beat the eggs and sugar together on medium high until light and thick, about 8 minutes.
Add the melted chocolate and mix to combine.
Add the batter to your pan and bake at 325 degrees F for 1 hour and 25 minutes.
Remove from the oven and let cool. (It may kind of collapse in on itself; that’s ok, the ganache will cover it.
When completely cooled, prepare your ganache. Add the heavy cream, chocolate chips and espresso to your double boiler (or bowl over water) over medium-low heat, stirring until smooth and melted.
Pour the ganache into the pan, evenly covering the cake. Refrigerate until set.
Use a knife to loosen the edges of the cake from the pan. Release the spring form pan and remove the cake.
If desired, dust with powdered sugar and garnish with raspberries or strawberries and whipped cream.
Is there even a question if this is delicious??
This super rich cake is uber chocolatey… mmmm. The raspberries and whipped cream add some lightness to the cake, but chocoholics I’m sure can handle this cake on its own 🙂
- Flourless Chocolate Cake
- 1 12 oz bag semi-sweet chocolate chips
- 1 1/2 sticks (12 tablespoons) unsalted butter
- 1/4 teaspoon salt
- 6 large eggs, at room temperature
- 1 1/2 cups Imperial Sugar
- Ganache
- 1/2 cup heavy cream
- 10 oz dark chocolate chips
- 1 teaspoon espresso granules
- Other
- powdered sugar, for dusting
- raspberries or strawberries, for garnish
- whipped cream, for serving
- Preheat your oven to 325 degrees F. Spray a 9 inch round spring form pan with cooking spray.
- Add the chocolate, butter, and salt to the top of a double boiler. (If you do not have a double boiler, add a little bit of water to a small pot and put a metal bowl over the pot. Heat over medium low heat and add the chocolate, butter and salt to the bowl.) Stir frequently until the mixture is completely melted.
- Beat the eggs and sugar together on medium high until light and thick, about 8 minutes. Add the melted chocolate and mix to combine.
- Add the batter to your pan and bake at 325 degrees F for 1 hour and 25 minutes.
- Remove from the oven and let cool. (It may kind of collapse in on itself; that’s ok, the ganache will cover it.
- When completely cooled, prepare your ganache. Add the heavy cream, chocolate chips and espresso to your double boiler (or bowl over water) over medium-low heat, stirring until smooth and melted.
- Pour the ganache into the pan, evenly covering the cake. Refrigerate until set.
- Use a knife to loosen the edges of the cake from the pan. Release the spring form pan and remove the cake.
- If desired, dust with powdered sugar and garnish with raspberries or strawberries and whipped cream.
Mmm! What an amazing chocolate cake!
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This is exactly the kind of dessert my family loves! Your flourless chocolate cake looks DIVINE!
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Gorgeous. Like a fudge tart.
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