Description
This fudgy flourless chocolate cake is decadently rich, intensely chocolaty, and naturally gluten-free. Made with simple ingredients and topped with a silky chocolate ganache, it’s the perfect dessert for special occasions or when you crave a truly indulgent treat. The cake is moist, dense, and topped with fresh raspberries for a delightful finish.
Ingredients
Units
Scale
For the Chocolate Cake:
- 1 cup semi-sweet chocolate chips
- 8 tablespoons (1 stick) unsalted butter, cut into pats
- 1/2 cup granulated sugar
- 1/4 cup packed dark brown sugar
- 1 teaspoon instant espresso powder
- 1/2 teaspoon kosher salt
- 2 teaspoons vanilla extract
- 4 large eggs
- 1/2 cup dutch-process cocoa powder
- Fresh raspberries, for garnishing/serving (optional)
For the Ganache:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy whipping cream
Instructions
- Prepare the Pan: Preheat your oven to 375°F. Generously spray an 8-inch round springform pan with baking spray or grease well with butter. Optionally, line the bottom with parchment paper and grease again to ensure easy removal. Set aside.
- Melt Chocolate & Butter: Place the chocolate chips and butter in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until melted and smooth.
- Make the Batter: To the melted chocolate mixture, add granulated sugar, brown sugar, instant espresso powder, kosher salt, vanilla extract, and eggs. Whisk thoroughly until well combined. Gently fold in the dutch-process cocoa powder using a rubber spatula until just combined to maintain the batter’s fudgy texture.
- Bake: Pour the batter into the prepared pan and tap it gently on the counter to remove any air bubbles. Bake for 25 minutes, or until the cake is mostly set with a slight jiggle in the center. Place the pan on a wire rack and allow the cake to cool completely before adding ganache.
- Prepare the Ganache: In a microwave-safe bowl, combine the chocolate chips and heavy whipping cream. Microwave in 30-second intervals, stirring after each, until smooth and glossy.
- Assemble the Cake: Pour the ganache over the cooled cake while it is still in the pan. Use an offset spatula to spread it evenly to the edges. Let the ganache set, about 30 minutes. Release the cake from the springform pan and transfer to a serving plate.
- Serve: Garnish with fresh raspberries if desired. Slice into wedges and serve immediately. Enjoy your fudgy flourless chocolate cake!
Notes
- To make dairy-free, substitute dairy-free chocolate chips, vegan butter, and coconut cream for the respective ingredients.
- For a vegan version, try using flax eggs, though results may vary.
- Store covered at room temperature for 1-2 days, or in the refrigerator. Let come to room temperature before serving if chilled.
- To freeze, wrap tightly in plastic wrap and then foil or a freezer-safe bag. Thaw overnight in the refrigerator before serving.
- Read the full blog post for more tips and tricks.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 370
- Sugar: 32g
- Sodium: 160mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 92mg
