Super Rich and Decadent Flourless Chocolate Cake with Chocolate Ganache. Made with 3 ingredients and is gluten free! The perfect dessert for Valentine’s Day!
I’ve got the perfect dessert for Valentine’s Day. This flourless chocolate cake is super rich, chocolatey and fudgey. The base of this cake only requires 4 ingredients and only 2 ingredients for the ganache! The ganache is totally optional for this cake but highly suggested! Nothing wrong with extra chocolate on top!
The chocolate is what makes this cake. Make sure to choose good quality baking chocolate.
To make the Flourless Chocolate Cake whip 8 eggs (yes 8!) until fluffy and lighter in color. The eggs end up super creamy. Melt chocolate and butter in the microwave and add in the whipped eggs. Pour cake batter into a greased spring form pan lined with aluminum foil. Make sure not to skip this step. I doubled up on aluminum foil to prevent water from getting in the pan. Once your pan is wrapped you can place the pan in a larger pan (I used a roasting pan) and fill halfway up with hot water. Bake for 25 minutes and cool to room temperature. Keep chilled until ready to serve.
As for the ganache it is totally optional but I highly recommend it! How can you go wrong with a little extra chocolate? The ganache is super easy to whip up. Just chocolate and heavy cream melted and poured on top. Easy enough right? Spread the ganache on top of the cake. Place the cake back in the fridge to allow it to set.
To serve I like to put strawberries and a light dusting of powdered sugar on top.
Pour yourself a cold glass of milk and enjoy this decadent Flourless Chocolate Cake with Chocolate Ganache.
Flourless Chocolate Cake with Chocolate Ganache
Flourless Chocolate Cake
- 8 large eggs, cold
- 16 ounces semi sweet baking chocolate, broken into squares
- 1½ teaspoons vanilla extract
- 2 sticks (16 tablespoons) unsalted butter, cut into pieces
- 1½ cups semi-sweet chocolate chips
- ½ cup heavy cream
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 ⅓ 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 whip the nice 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*
- 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.
Adapted from Cooks Illustraed