This flourless chocolate cake is rich, fudgy and has an intensely dark chocolate flavor. This cake is topped with a chocolate ganache and packs a big punch. Chocolate lovers beware: this dessert is not for the faint of heart.
I found this recipe and my interest was piqued. Can you really have a chocolate cake taste fantastic without flour? Chocolate is top on my list when it comes to dessert so I wanted to give it a try. Of course I have a habit of compounding the problem when I bake as I end up printing a couple different recipes of the same dessert and then can’t figure out which one is supposed to be the best.
Here was my dilemma: Recipe one comes from a site that has beautiful photography, but I’ve made a couple recipes from this site and have had less than stellar results each time. I originally planned on using this recipe as a blueprint, but after a couple of failed projects, I’m now leery to use a recipe from this site. Recipe two comes from a site that I have tried before and have had fantastic results. You would think that I would easily pick recipe two, but I had my reservations since this recipe called for five eggs. Five eggs seemed like a lot of eggs for one little cake. So what’s a girl to do? It’s like that game show “Let’s Make a Deal”. Should you pick curtain one or two? No one wants to pick the wrong curtain and get stuck with a dud.
So what did I do? Well, I did a little more research and it seemed like “recipe one” was the standard recipe on most sites, including KingArthurFlour.com. I definitely consider KingArthurflour.com a reliable source so long story short, I still ended up making both recipes just to see if one tasted better than the other.
The first step in making this cake is preparing the pan. Place a piece of parchment paper under a nine inch cake pan and trace the bottom of the pan onto the parchment paper. Cut parchment paper into circle and place in bottom of pan. Lightly grease bottom and sides of pan. Don’t skip this step. If you don’t have parchment paper on bottom of pan, the cake will more than likely get stuck to the pan.
In large, microwave-safe bowl, melt the butter and semisweet chocolate chips in microwave for thirty second increments. Stir and repeat until chocolate has completely melted.
Add in sugar and stir well.
Add in eggs, vanilla extract, and coffee. Stir until well combined. Add in cocoa and stir just until combined.
Spread batter into prepared pan.
Bake at 375 degrees F for 30 to 32 minutes or until toothpick inserted into center of cake comes out mostly clean. Top of cake will have a crackly top like brownies. Remove from oven and place on wire rack to cool for about 10 minutes. (Sorry this picture came out blurry)
Run knife or spatula gently around edges of pan and invert onto cake stand/plate. The edges of the cake will crumble a lit bit. This is normal. Let cake cool completely before applying ganache.
While waiting for cake to cool, use a double-boiler to melt semi-sweet chocolate chips and heavy cream together over medium-low heat. Make sure to stir frequently until chocolate has completely melted. Remove from heat and let cool for about 30 minutes.
Spread ganache over cooled cake with spoon or spatula, allowing ganache to drip over sides.
Here’s the hard part. Don’t dive into the cake yet. Allow ganache to set for a couple hours before serving the cake.
So which recipe did I like best? It was a toss up. The cakes tasted so similar, it was really hard to tell a difference. Both were super dense, rich and fudgy. I ended up sticking with recipe one mostly because it had less eggs and took a little less time to bake. Even though I used semisweet chocolate chips in both the cake and the ganache, it takes on a dark flavor. I wouldn’t recommend using bittersweet chocolate chips in this recipe. I also tweaked the amounts of semi-sweet chocolate chips vs cocoa from the original recipe to help balance out the intensity of the chocolate flavor.
Here’s another tip: Don’t cut big slices on this cake. A little slice goes a long way on this cake. When I say rich and intense, I’m not kidding. Hope you give it a try and enjoy!
P.S. I took this dessert to my work and the ladies loved it. One of my co-workers states she has made a recipe like this for her husband who has Celiac’s disease. Another co-worker said she shares a dessert like this with her friend at the restaurant Plan B called the “B cup”.
Flourless Chocolate Cake
This flourless chocolate cake is rich, fudgy and has an intense dark chocolate flavor.This chocolate decadence is then topped with a chocolate ganache.
- 1/2 cup unsalted butter, softened
- 12 oz semi-sweet chocolate chips
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp brewed coffee, room temp
- 3 large eggs
- 1/4 cup cocoa powder
- 3/4 cup semi-sweet chocolate chips
- 1/3 cup heavy whipping cream
Cut circular piece of parchment paper to place in bottom of 9-inch round baking pan, Lightly grease bottom and sides of pan. Preheat oven to 375 degrees F.
2. In large, microwave-safe bowl, microwave butter and semi-sweet chocolate chips in 30 second intervals, stir, and repeat until chocolate has melted.
3. Add in sugar followed by vanilla extract, coffee, and eggs. Stir until well-combined.
4. Add in cocoa powder and stir just until combined. Spread batter into prepared pan. Bake at 375 degrees F for 30 to 32 minutes or until toothpick inserted into center of cake comes out mostly clean.
5. Remove to wire rack to cool for at least 10 minutes. Invert cake onto cake stand or plate. Let cool completely before applying ganache.
In double-boiler, add semi-sweet chocolate chips and heavy whipping cream. Stir over medium-low heat until chocolate has completely melted.
2. Remove from heat and let cool for approx 30 minutes.
3. Spoon ganache over cake, letting ganache drip over sides. Allow ganache to set for several hours before serving.
4. Keep cake covered .