I shared this flourless chocolate cake on my Instagram stories last week and I got a lot requests for the recipe.
I had never made a flourless chocolate cake before - but I had tried one at a spa and it was unreal. This cake is super simple to make - it looks impressive but doesn't take long and it's SUPER chocolately!! I served it as dessert when we hosted friends for a BBQ and we'll just say some had second servings!
I topped it off with raspberries, which tasted amazing with the cake. Plus the raspberries were seasonal. Strawberries would be great as well! It so chocolately, the fruit helped balance it.
The recipe for this cake is below!
Before you start:
GREASE YOUR PAN!!! I used coconut oil. When it comes out the oven, after it has cooled a bit, use a knife to separate the cake from the pan. When it has fully cooled, use a knife to gently separate the bottom of the cake from the bottom of the pan before turning the pan upside down to remove the cake.
Be sure to not over-bake the cake! The centre will be fudgey and seem as though it's not baked. Remember, it's gluten free, so there isn't any flour in it, which means it won't have the same texture as a flour cake.
For the cake:
1 cup semisweet chocolate chips or chopped chocolate
1/2 cup unsalted butter
3/4 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
3 large eggs slightly beaten
1/2 cup cocoa powder
Preheat oven to 375 degrees F. Grease an 8-inch round cake pan with coconut oil.
To make the cake, put the chocolate and butter in a large microwave-safe bowl, and heat until the butter is melted and the chips are soft, about one minute. Stir until the chocolate is melted and the mixture is smooth. If you need to reheat, do for 10 seconds at a time and stir. You can also heat over the stove - which is what I do! Place a heat-safe bowl over a pot with about an inch of water in it. Let the water heat up (NOT BOILING) and allow the heat and steam to warm the bowl. It will melt the butter and chocolate.
Add the sugar, salt, and vanilla extract and stir to combine.
Add the eggs and stir until smooth. Add the cocoa powder and stir until just combined. Don't over mix.
Pour the batter into the prepared pan and bake the cake for 25 minutes or until the cake has a thin crust on the top and the centre registers 200°F on an instant-read thermometer.
Let the cake cool on a wire cooling rack for 10 minutes. Loosen the edges of the pan with a butter knife and carefully turn it upside down onto a cake plate or serving plate. The bottom of the cake will now be the top of the cake. Let the cake cool completely.
While the cake is cooling, make the chocolate ganache. Combine the chocolate and cream in a medium microwave-safe bowl, and heat until the cream is very hot so it will melt the chocolate. I always start with 30 seconds and check it. It might take longer, it just depends on your microwave. Remove from the microwave, and stir until the the chocolate melts and the mixture is smooth.
Spread the chocolate ganache glaze evenly over the cooled cake. Let the glaze set up for a few hours before cutting and serving the cake. I always put it in the refrigerator to speed up the process.
Cut the cake into slices and serve with powdered sugar and raspberries, if desired. This cake is also great with whipped cream or ice cream.