The Ultimate Flourless Chocolate Cake
A rich and decadent flourless chocolate cake featuring a fudgy texture, enhanced by optional espresso and vanilla, topped with a smooth, glossy chocolate ganache. This elegant dessert is perfect for special occasions and chocolate lovers.
Equipment
- 8-inch round cake pan
- parchment paper
- Microwave-safe bowl or Saucepan
- Mixing bowl
- Instant-read thermometer
- Table knife or nylon spreader
- Serving plate
- Heatproof bowl
Ingredients
Cake Ingredients
- 1 cup semisweet chocolate chips or bittersweet chocolate chips ((170g))
- 8 tablespoons unsalted butter ((113g), at room temperature)
- 3/4 cup granulated sugar ((149g))
- 1/4 teaspoon table salt
- 1 to 2 teaspoons espresso powder (optional)
- 1 teaspoon King Arthur Pure Vanilla Extract (optional)
- 3 large eggs
- 1/2 cup Dutch-process cocoa ((42g))
Ganache
- 1 cup semisweet chocolate chips or bittersweet chocolate chips ((170g))
- 1/2 cup heavy cream ((113g))
Instructions
To make the cake
- Preheat the oven to 375°F. Lightly grease an 8-inch round cake pan, then cut, grease, and lay a piece of parchment paper in the bottom.
- Combine chocolate and butter in a microwave-safe bowl; heat until butter melts and chips soften, then stir until smooth.
- Transfer the mixture to a mixing bowl, then stir in the sugar, salt, espresso powder, and vanilla.
- Add the eggs, beating briefly until smooth, then mix in the cocoa powder just until combined.
- Spoon the prepared batter into the cake pan.
- Bake the cake for 25 minutes; it should form a thin crust and register at least 200°F with an instant-read thermometer.
- Cool the cake in the pan for 5 minutes, then loosen the edges and turn it out onto a serving plate to cool completely.
- Ensure the cake is completely cool before proceeding with glazing.
To make the glaze
- Place the chocolate in a heatproof bowl and heat the heavy cream until fine bubbles appear around the edge, just before simmering.
- Pour the hot cream over the chocolate, stir very briefly, and let the mixture rest for 5 minutes.
- Stir again, starting slowly and then more vigorously, until the chocolate is fully melted and the glaze is smooth, reheating briefly if necessary.
- Spoon the glaze over the cooled cake, spreading it to drip over the sides, and allow it to set for several hours before serving.
Notes
Espresso powder can enhance chocolate flavor; use 1 teaspoon for general enhancement or 2 teaspoons for a subtle mocha hint. It is normal for the cake to invert and for edges to crumble slightly. Ensure the cake is completely cool before applying the ganache, and allow the ganache to set for several hours for best results.