Flourless Chocolate Cake with Ganache Recipe

If you’re a chocolate lover like me, then you’re in for a real treat with this Flourless Chocolate Cake with Ganache Recipe. It’s rich, fudgy, and seriously indulgent – the kind of dessert that feels like a warm hug after a long day. Plus, it’s naturally gluten-free, which means everyone at your table can enjoy it. Stick around because I’ll walk you through every little step to help you create the perfect cake that’s as stunning as it is delicious.

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Ingredients & Why They Work

This Flourless Chocolate Cake with Ganache Recipe relies on a delicate balance of buttery richness, premium chocolate, and eggs whipped to perfection. Each ingredient brings something important to the table, and knowing a bit about them can really boost your confidence when you bake it yourself.

• Unsalted Butter: Adds silky fat and moisture; unsalted lets you control salt levels easily.
• Premium Chocolate (60% cacao or more): High-quality chocolate ensures deep, intense flavor and smooth texture.
• Instant Coffee (Optional): A little coffee enhances the chocolate taste without adding a coffee flavor, trust me on this one.
• Vanilla Extract: Brings warmth and balance to the bittersweet chocolate notes.
• Large Eggs: Whipped eggs create the cake’s airy lift and structure, so room temperature eggs whip best!
• Sugar: Sweetens and stabilizes the whipped eggs, helping with texture and tenderness.
• Salt: Just a pinch to highlight all the chocolate’s nuances.
• Unsweetened Cocoa Powder: Adds deep chocolate flavor and a hint of bitterness to balance sweetness.
• Chocolate Ganache: Optional but highly recommended — it’s the cherry on top with creamy shine and luxurious texture.
• Whipped Cream (Optional): A light, airy topping that pairs beautifully with the intensity of the cake.

Tweak to Your Taste

I love that this cake is easy to make your own! Sometimes I swap regular sugar for coconut sugar to add a subtle caramel note, or add a pinch of cinnamon for a cozy twist. And honestly, it’s forgiving — so don’t be afraid to get creative.

• Variation: Adding a teaspoon of orange zest brings a fresh citrus contrast that’s divine.
• Dietary Modifications: Use dairy-free butter and vegan chocolate to make it dairy-free and vegan friendly.
• Difficulty Level: This recipe is perfect for beginners, as the steps are straightforward and the ingredients simple.

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

Step 1: Melting the Chocolate & Butter

Start by chopping your chocolate bar into chunks so it melts evenly. Pop butter and chocolate in a heatproof bowl and microwave in 15-second bursts, stirring between each, until smooth and silky. This part smells heavenly! Stir in the instant coffee and vanilla extract while it’s still warm, then set it aside to cool slightly. The coffee is optional but trust me — it makes the chocolate pop.

Step 2: Whipping Eggs and Sugar

In a separate bowl, beat your room temperature eggs with sugar and salt on high speed until the mixture is thick, pale, and has doubled in volume — about 5 minutes by hand mixer or 1-2 minutes with a stand mixer. This whipping step is crucial because those eggs give the cake lift without using flour.

Step 3: Incorporating Chocolate Into Eggs

Turn your mixer to low and slowly drizzle the melted chocolate mixture into the fluffy eggs. Once combined, crank the mixer back up briefly to blend everything smoothly. This slow addition prevents cooking the eggs and keeps the batter airy and integrated.

Step 4: Folding in Cocoa Powder

Sift cocoa powder over the batter to avoid lumps, then gently fold it in with a spatula until evenly mixed. Folding keeps your batter light and prevents deflating that beautiful whipped egg volume.

Step 5: Baking Your Flourless Cake

Pour the batter into an 8” springform pan lined with parchment, and bake at 325°F (160°C) for 30-35 minutes. The edges should look set, but the center might still jiggle slightly — that’s perfect! This slight wobble means the cake will set up beautifully as it cools.

Step 6: Cooling and Chilling

Allow the cake to cool on the counter completely, then pop it in the fridge for at least 6 hours (overnight is ideal). Chilling firms up the rich custardy center and makes slicing easier — patience really pays off here!

Step 7: Adding the Ganache (Optional but Recommended!)

If you want to go all out, pour cooled chocolate ganache over the chilled cake before serving. It adds a silky, glossy finish that screams fancy but is surprisingly simple to make.

Step 8: Serving Like a Pro

To slice cleanly, I dip my knife in very hot water, dry it off, then cut through the cake with the warm blade – it prevents sticking and keeps those slices looking sharp. Serve with fresh berries and homemade whipped cream for an irresistible presentation.

How to Serve Flourless Chocolate Cake with Ganache Recipe

Garnishes

I love topping this cake with homemade whipped cream — lightly sweetened and a touch of vanilla — and fresh raspberries or strawberries for a tart contrast. Sometimes a sprinkle of flaky sea salt on top of the ganache brings out the chocolate’s richness. It’s those simple touches that make each bite memorable.

Side Dishes

Serve this decadence alongside a scoop of vanilla bean ice cream or a dollop of crème fraîche. For a grown-up touch, a small glass of ruby port or a rich espresso pairs like a dream.

Creative Ways to Present

For special occasions, I like to dust the cooled ganache lightly with cocoa powder or powdered sugar and add edible gold leaf for a wow factor. Another fun idea is to serve individual mini cakes in ramekins topped with a fresh mint sprig and a single berry – so pretty and personal!

Make Ahead and Storage

Storing Leftovers

I store leftover Flourless Chocolate Cake wrapped tightly in plastic wrap in the fridge — it actually tastes better the next day as the flavors meld. Just be sure to bring slices to room temperature before serving because that’s when the fudgy texture shines.

Freezing

If you want to freeze it, wrap the cake tightly in multiple layers of plastic wrap and then foil to prevent freezer burn. When ready to enjoy, thaw overnight in the fridge, then take it out an hour before serving to come to room temp. I’ve found the texture holds up beautifully.

Reheating

While this cake is best served cool or at room temperature, if you prefer it slightly warm, pop a slice in the microwave for about 10 seconds — just enough to soften the ganache and bring out that melt-in-your-mouth feel.

FAQs

Final Thoughts

This Flourless Chocolate Cake with Ganache Recipe holds a special place in my heart because it’s both simple and showstopping. Whenever I make it, friends and family ask for seconds (and thirds!), and it’s become my go-to dessert when I want to impress without fuss. Give it a try—I promise it’ll become one of your favorite chocolate desserts too. Plus, sharing it feels like sharing a little chocolatey joy, and that’s always worth it.

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