... Print

Rich, Easy, One-Bowl Flourless Chocolate Cake with Dark Chocolate Ganache

Close-up of a moist slice of flourless chocolate cake topped with glossy dark chocolate ganache.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe delivers a rich, fudgy, and deeply chocolatey flourless chocolate cake that is naturally gluten-free. It comes together fast in one bowl, making it a simple yet decadent dessert perfect for special occasions.

Ingredients

Scale
  • 8 ounces high-quality dark chocolate (70% cacao or higher), chopped
  • 1 cup (2 sticks or 226g) unsalted butter, cut into pieces
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 5 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 1 cup heavy cream (for ganache)
  • 1/2 cup semi-sweet chocolate chips (for ganache)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease an 8-inch round springform pan and line the bottom with parchment paper.
  2. Place the chopped dark chocolate and butter in a heatproof bowl set over a saucepan of simmering water (a double boiler). Stir occasionally until the mixture is completely melted and smooth. Remove from heat and let cool slightly, about 5 minutes.
  3. Whisk the granulated sugar and brown sugar into the melted chocolate mixture until combined.
  4. Add the eggs one at a time, whisking well after each addition until fully incorporated. Stir in the vanilla extract and salt. Do not overmix.
  5. Pour the batter into the prepared springform pan.
  6. Bake for 30 to 35 minutes. The edges should look set, but the center will still look slightly soft. This cake does not require a water bath.
  7. Let the cake cool completely in the pan on a wire rack. The cake will sink slightly as it cools, which is normal for this fudgy dessert.
  8. While the cake cools, prepare the ganache: Place the heavy cream in a small saucepan and heat over medium heat until it just begins to simmer around the edges. Remove from heat.
  9. Place the semi-sweet chocolate chips in a small bowl. Pour the hot cream over the chocolate chips. Let stand for 5 minutes without stirring.
  10. Whisk the mixture gently until the ganache is smooth and glossy. Let the ganache cool and thicken slightly, about 15 minutes.
  11. Pour the ganache over the cooled cake, spreading it evenly over the top. Chill the cake for at least 2 hours before slicing and serving this gluten-free chocolate cake.

Notes

  • For an even richer flavor, use 60% cacao dark chocolate in the cake batter.
  • You can dust the cooled cake with unsweetened cocoa powder instead of ganache for a simpler presentation.
  • This decadent dessert tastes best when served slightly chilled or at room temperature.

Nutrition

Find it online: https://carlacooking.com/flourless-chocolate-cake-recipe/