Yield: 10 slices
Best Flourless Chocolate Cake
Share this fancy-looking Flourless Chocolate Cake with your favorite chocolate lover. It's easy to make and topped with a chocolate ganache and fresh berries, making it the perfect recipe for any special occasion.
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Ingredients
- 1 1/2 cups dark chocolate chips, divided
- 10 tablespoons unsalted butter
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon expresso powder, optional
- 1/4 teaspoon table salt
- 4 large eggs
- 1/2 cup dark cocoa powder
- 1/4 cup heavy whipping cream
Instructions
- Preheat the oven to 350°. Line the bottom of a 9-inch springform pan with parchment paper.
- Stir together the sugar, vanilla, salt, and espresso powder in a large mixing bowl.
- Place 1 cup dark chips and butter in a saucepan over low heat, stirring constantly until melted and creamy. Pour into the sugar mixture and mix until combined.
- Mix in the eggs one at a time, then gently stir in the cocoa powder.
- Pour the mixture into the prepared pan. Bake for 25-30 minutes, or until 200° in the center using an instant-read thermometer.
- Remove from the oven and gently run a sharp knife around the edge of the cake to loosen it from the sides of the pan. Place on a wire rack and let cool completely.
- Place 1/2 cup dark chips and heavy cream in a microwave-safe bowl and heat for 40 seconds. Stir until melted and creamy. Heat an additional few seconds if needed.
- Spread the chocolate over the top of the cooled cake and let it set. Decorate the top of the cake with fresh berries before serving.
Notes
- Choose quality chocolate. The key to a remarkable flourless chocolate torte is using high-quality chocolate chips. Opt for a good dark chocolate with at least 60% cocoa content for an intense flavor.
- Properly grease and line the pan. For easy cake release and perfect shape, generously grease and line the bottom and sides of the springform pan with parchment paper.
- Use room-temperature eggs. For a smoother blend and better texture, allow eggs to come to room temperature before adding them to the batter.
- Don't overmix. Be mindful not to overmix the batter. Gently fold the ingredients until combined to maintain the cake's dense, fudgy consistency. Too much mixing can cause the baked cake to fall after cooling.
- Cut clean slices. Dip a sharp knife in hot water, then dry it before slicing. Repeat this step for each slice.
- Make it low-carb or Keto-friendly. Use Keto-friendly sugar and sugar-free chocolate chips (like Lilly's) or unsweetened baking chocolate.
- Use a regular 9-inch cake pan. Make sure to grease and dust it with cocoa powder. Let the baked cake cool completely, then flip it out onto a plate. Add toppings and enjoy.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 383Total Fat: 24gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 114mgSodium: 91mgCarbohydrates: 38gFiber: 3gSugar: 32gProtein: 5g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.