This super rich and decadent Flourless Chocolate Cake with Chocolate Ganache is made with only 3 ingredients, and it’s gluten-free! It’s the perfect dessert for Valentine’s Day, special occasions, or whenever a chocolate craving strikes.
If you love chocolate, then you’ve got to try my Triple Chocolate Cheesecake and my Easy Oreo Truffles!
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Flourless Chocolate Cake is the Best Romantic Dessert!
If you’re looking for the perfect Valentine’s Day dessert, then I’ve got you covered! This flourless chocolate cake is super rich, chocolatey, and fudgey. The base of this cake only requires four ingredients, and the ganache only requires two. The ganache is totally optional for this cake, but highly suggested. Nothing wrong with extra chocolate on top!
In addition to only requiring six ingredients total for the cake and the ganache, this cake can be prepared and baked in under 30 minutes! Change up the berries or extra topping as you like, but you truly can’t go wrong with this classic chocolate cake recipe.
So, pour yourself a cold glass of milk, and enjoy this decadent Flourless Chocolate Cake with Chocolate Ganache!
Key Ingredients
To make this easy flourless chocolate cake recipe, you’ll need just four ingredients: eight large eggs (chilled), 16-oz. semisweet baking chocolate (broken into squares to more easily melt), pure vanilla extract, and unsalted butter.
For the homemade chocolate ganache, all you’ll need is one and a half cups of semisweet chocolate chips and a half cup of heavy whipping cream. That’s it!
How To Make Flourless Chocolate Cake
- First, whip 8 eggs until fluffy and light in color. The eggs end up super creamy.
- Then, melt the chocolate and butter in the microwave until melted and smooth.
- Make the cake batter by adding the whipped eggs to the melted chocolate and butter. But make sure to temper your eggs first by adding a little of the warm chocolate mixture to the eggs before adding the rest of it. Pour cake batter into a greased spring form pan lined with aluminum foil. (Do not skip this step! I doubled up on aluminum foil to prevent water from getting in the pan.)
- Once your pan is wrapped, place the lined pan in a larger pan like a roasting pan, and fill halfway with hot water.
- Bake for 25 minutes, and cool to room temperature. Keep chilled until ready to top with ganache and serve.
How To Make Chocolate Ganache
The ganache is totally optional, but I highly recommend it! (Plus, you can never go wrong with a little extra chocolate!) And it’s incredibly easy to make! It’s just chocolate and heavy cream melted, mixed together, and poured on top of a dish like this flourless chocolate cake. Place the cake back in the fridge to allow the ganache to set.
To serve, I like to put strawberries and a light dusting of powdered sugar on top of the ganache.
Tips and Variations
- Use high-quality chocolate (both for the cake and the ganache)! The chocolate is what makes this recipe.
- Change up the fruit! You can swap the fresh strawberries for raspberries, blueberries, or even nectarines. Really anything that would pair well with chocolate!
- Garnish with some flakey sea salt to balance out the sweetness and elevate the chocolate flavor!
- Change up the chocolate in the ganache! You could use dark chocolate or even white chocolate in place of the semisweet chocolate chips.
- Top it off with a few dollops of fresh or store-bought whipped cream!
- Make this an flourless orange chocolate cake by simply adding orange extract to the cake batter in place of the vanilla. Garnish with fresh orange zest before serving!
Storage, Freezing, and Reheating Instructions
- Store leftover Flourless Chocolate Cake in an airtight container or plastic at in the fridge for up to 4 days.
- Freeze up to 3 months in an airtight, freezer-safe container or plastic bag.
- Reheat your chocolate cake in the microwave until warmed through, about 1-3 minutes depending on whether it’s at room temperature or frozen. Or simply allow it to thaw to room temperature.
More Chocolate Dessert Recipes To Try
- The BEST Chocolate Cake
- Triple Chocolate Mini Cheesecakes
- 3-Ingredient Chocolate Mousse
- Easy Everyday Chocolate Cake
- Chocolate Chip Zucchini Bread
Flourless Chocolate Cake with Chocolate Ganache
Ingredients
Flourless Chocolate Cake
- 8 large eggs, cold
- 16 ounces semi sweet baking chocolate, broken into squares
- 1 1/2 teaspoons vanilla extract
- 2 sticks, 16 tablespoons unsalted butter, cut into pieces
Chocolate Ganache
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
Flourless Chocolate Cake
- Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees.
- Line the bottom of an 8 or 9-inch springform pan with parchment paper. Liberally grease the sides of the pan.
- Wrap the outside of the springform pan with 2 sheets of aluminum foil. (This helps to keep the water out of the pan when cooking)
- In a stand mixer with the whisk attachment beat eggs on hight until lighter in color and fluffy, about 5 minutes.
- Meanwhile add chocolate and butter to a medium microwave safe bowl. Heat in 15 second intervals until fully melted.
- Pour 1/3 of the egg foam into the chocolate mixture and stir until combined with a rubber spatula. Do not over mix.
- Mix in the rest of the egg foam and vanilla until fully incorporated.
- Pour batter into the prepared pan.
- Place the spring form pan into a larger pan. I used a large roasting pan. A large skillet with high sides would also work.
- Fill the large pan half way up with hot water. Be careful not to get any water into the cake.
- Bake for 23-25 minutes or until the thermometer reads 140 degrees.
- Remove from the water bath and place on a wire rack to cool.
- Transfer to the refrigerator to cool completely.
- To serve heat a sharp knife under running hot water. Slice cake making sure to wipe the knife off in between each cut.
- Cake can be kept in the refrigerator for up to 4 days
- *If you are adding the ganache follow the directions below*
Chocolate Ganache
- Add chocolate chips and heavy cream to a medium microwave safe bowl. Heat in 15 second intervals until fully melted.
- Allow the ganache to cool for about 2-3 minutes. Pour and spread ontop of the cake.
- Place back into the fridge to allow the ganache to set.
Notes
Nutrition Information
Did you make this?
I'd love to hear your feedback! Leave a review and make sure to share your pictures on social media! Don't forget to follow @thechefsavvy.
Cheyanne
Flourless chocolate cake is such a classic and yours looks amazing! So pretty it’s hard to believe it only has 4 ingredients! Bring on the decadence, girlfriend! Cheers!
mira
Looks beautifu! I recently made a flourless cake similar to this one and loved it! Pinning!
April
Beautiful cake, Kelley! Looks so decadent – perfect for Valentines’ Day 🙂
Mary Ann
Gorgeous Kelley! Save me a piece!
Manali
Mmm that’s one delicious looking cake! I am drooling!
Pam gaucher
this recipe doesn’t work at all. Followed the directions to a T and the cake never got cooked. It is currently back in the oven total cook time thus far 1 hour 20mins.
Kelley
Hi Pam,
I am sorry this is not working for you. It definitely should not take 1 hour and 20 minutes. I have made this cake multiple times and it typically take about 25 minutes to reach 140 degrees.
I am not sure why it would be taking your cake so long. Wish I could be of more help.
Thanks,
Kelley
Stacy Echeverria
Same thing happened to me. I didn’t put it back in the oven to bake longer because the whole thing fell apart. Very disappointing.
Kelley
Hi Stacy,
I am so sorry to hear that this did not turn out for you! Some ovens take longer I would try leaving it in for longer until the cake looks set.
Thanks!
Kelley
Stacy Echeverria
I attempted to make this recipe and it was a complete and total disaster, even after following the directions exactly. The cake was liquid even after baking it for 25 minutes. I was terribly disappointed because I was going to bring it to a Christmas party the next day. I’ve made flourless cakes before and they always turned out great. This one, not at all.
Rob
Please, have someone check your spelling before you publish a recipe. I’m not sure how to whip a nice.
Ted
Made this twice, also followed directions. Cooked 1.5 hours still liquid in fridge for 3 hours still liquid, now back in oven for another try. Oven temp is bang on. Terrible total waste of experience chocolate,…