Flourless Chocolate Cake with Ganache Recipe

If you’re craving a rich, decadent dessert that somehow manages to be gluten-free without sacrificing an ounce of flavor, you’ve got to try this Flourless Chocolate Cake with Ganache Recipe. It’s one of those recipes I keep coming back to, especially when I want to impress guests or just indulge myself on a cozy evening. This cake is sinfully smooth, intensely chocolatey, and topped with a luscious ganache that elevates it to pure heaven. Stick with me—I’m sharing all my best tips so your cake turns out perfect every time!

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Ingredients & Why They Work

This Flourless Chocolate Cake with Ganache Recipe uses simple, straightforward ingredients, but each one plays a crucial role. When you choose high-quality chocolate and fresh eggs, you’re setting yourself up for success with a cake that’s rich and tender every single time.

• Unsalted Butter: Provides moistness and richness; using unsalted lets you control the salt perfectly for balanced flavor.
• Premium Chocolate (60% Ghirardelli recommended): The star of the show—choose a good-quality chocolate bar with at least 60% cocoa for deep flavor and smooth melt.
• Instant Coffee: Optional but boosts the chocolate flavor subtly without making the cake taste like coffee.
• Vanilla Extract: Adds warmth and depth to the chocolate taste.
• Large Eggs: Room temperature eggs whip up to provide volume and structure, crucial since there’s no flour.
• Sugar: Sweetens and helps with batter aeration for lightness.
• Salt: Balances the sweetness and enhances the chocolate notes.
• Unsweetened Cocoa Powder: Adds extra chocolate punch and color—use a good-quality, unsweetened variety.
• Chocolate Ganache (Optional): Made from chocolate and cream, it’s the perfect glossy topping that pairs beautifully with the cake.
• Homemade Whipped Cream: Optional but adds a light, creamy contrast to the dense cake.

Tweak to Your Taste

I love how versatile this Flourless Chocolate Cake with Ganache Recipe is. Once you master the base, you can personalize it in a bunch of fun ways to keep it fresh and exciting. Feel free to make it your own—trust me, it’s one of those recipes that’s forgiving and endlessly adaptable.

• Variation: I sometimes add a pinch of cinnamon or cayenne pepper for a subtle spicy kick that sings with the chocolate.
• Dietary Modification: For dairy-free, swap butter with coconut oil and use dairy-free chocolate—just expect a slightly different texture.
• Seasonal: In winter, I top it with a scattering of crushed peppermint candies for a festive touch.
• Texture: For a crunch contrast, sprinkle chopped toasted nuts on the ganache before it sets.

Step-by-Step: How I Make Flourless Chocolate Cake with Ganache Recipe

Step 1: Prep Your Pan and Melt the Chocolate-Butter Mixture

Start by preheating your oven to 325°F (160°C) and lining an 8-inch springform pan with parchment paper on the bottom. This setup helps your cake release cleanly after baking. Then, in a medium heatproof bowl, combine the butter and chopped chocolate. Microwave in short bursts—15 seconds at a time—stirring well between each until it’s silky smooth. If you want that extra subtle flavor depth, stir in the instant coffee and vanilla extract. Set the mixture aside and let it cool slightly while you whip the eggs.

Step 2: Whip Eggs and Sugar Until Voluminous

This part is key to that airy texture! In a large bowl or your stand mixer, beat the room temperature eggs, sugar, and salt on high speed. You’re aiming for the mixture to double in volume and become pale and frothy—it usually takes about 5 minutes by hand mixer or just a couple by stand mixer. Don’t rush this step; it’s what makes the cake light despite having no flour.

Step 3: Combine Chocolate with Egg Mixture Gently but Thoroughly

With the mixer on low, slowly pour the melted chocolate and butter into the whipped eggs. This slow addition prevents the eggs from cooking or deflating. Once all the chocolate is incorporated, crank the mixer back up briefly to fully blend the batter.

Step 4: Fold in Cocoa Powder

Sift the cocoa powder over the batter to avoid clumps, then gently fold it in with a spatula. Be careful to preserve as much air as possible—fold just until there are no streaks of cocoa left.

Step 5: Bake and Chill

Pour the batter into your prepared pan and bake it for about 30-35 minutes. You’ll notice the edges look set but the center might still jiggle—this is exactly what you want for that fudgy middle. After it’s out of the oven, let it cool completely at room temperature before refrigerating it for at least 6 hours or overnight; this chilling step helps it set perfectly and intensifies the flavors.

Step 6: Add the Ganache and Serve

If you’re making the ganache, prepare it ahead and let it cool for about 15 minutes until slightly thickened but still pourable. Pour it over the chilled cake before serving. For clean slices, dip your knife in hot water, dry it off, then slice through the cake with a warm blade—it works like magic! Top with the ganache, berries, and a dollop of homemade whipped cream if you like.

How to Serve Flourless Chocolate Cake with Ganache Recipe

Garnishes

I usually keep garnishes simple and fresh—a handful of fresh berries like raspberries or strawberries add a bright contrast, and a dusting of cocoa powder or powdered sugar makes it look irresistible. Sometimes I add a scoop of vanilla ice cream or whipped cream for that creamy coolness against the intense chocolate.

Side Dishes

If you want to turn this into a full dessert spread, a fruit salad with citrus notes pairs beautifully, or even a small glass of port or dessert wine complements the richness without overpowering it.

Creative Ways to Present

I love presenting this Flourless Chocolate Cake with Ganache Recipe simply on a pretty cake stand for casual dinners, but for special occasions, I’ve piped whipped cream rosettes and garnished with edible flowers or gold leaf for that wow factor. You can also serve individual mini cakes in ramekins topped with ganache and a sprinkle of sea salt for an elegant touch.

Make Ahead and Storage

Storing Leftovers

I store leftover flourless chocolate cake tightly wrapped in plastic wrap or in an airtight container in the refrigerator. It actually tastes better after a day or two once the flavors have melded even more—just bring it to room temperature before serving for the best texture.

Freezing

I’ve frozen this cake successfully by wrapping it very tightly in plastic wrap and foil, then thawing overnight in the fridge. The texture is still nice, though a bit less silky. When in doubt, freeze before adding ganache for best results.

Reheating

For me, reheating is all about a little gentle warmth. I let slices sit out at room temperature or zap them in the microwave for 10–15 seconds just to soften slightly—not too long or it’ll melt the ganache and make a mess.

FAQs

Final Thoughts

This Flourless Chocolate Cake with Ganache Recipe has become one of my go-to desserts whenever I want to impress without spending hours in the kitchen. Its intensely chocolatey flavor and melt-in-your-mouth texture always garner compliments, and the simple ingredients make it approachable for any home baker. Give it a try—you’ll enjoy the whole baking experience, and even more so the delicious moments when you slice into that perfect, fudgy cake. Trust me, your guests will be asking for the recipe, and you’ll be happy to share!

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