DECADENT FLOURLESS CHOCOLATE CAKE –– This rich and decadent chocolate cake features a ganache glaze, for the ultimate chocolate cake experience, and it’s a great gluten-free option too.
If you consider yourself a certified chocolate fanatic like I do, then this Decadent Flourless Chocolate Cake is an absolutely essential addition to your recipe box!
If you’ve ever had a flourless chocolate cake, you know how rich and decadent they are. This version is made with both melted chocolate and cocoa powder for ultimate chocolate flavor.
This is definitely one of those recipes where I recommend using a high quality chocolate, and Dutch-process cocoa powder for the best results.
Dutch-process cocoa is has a less bitter taste that regular cocoa, and also gives baked good a darker chocolate color. So your cake both looks, and tastes, incredibly chocolatey!
And if that’s not enough chocolate for you, this gluten-free cake is finished off with a beautiful chocolate ganache glaze. Elegant but easy, this is a perfect cake for any special occasion.
This cake is my go-to dessert option when I’m entertaining my gluten-free friends. I can just make one dessert for everyone! Trust me, no matter what else you make, everyone will want the chocolate cake!
Although this is a restaurant quality dessert–and probably one you’ve seen on many restaurant menus–it really is easy to make at home. Even the chocolate ganache is easy.
You’ll want to serve fairly thin slices of this cake, because it is so rich–but totally satisfying. It’s beautiful served with fresh berries or some freshly whipped cream for some contrast to all of that dark chocolate.
Whether you’re celebrating a birthday, or something romantic like an anniversary or Valentine’s Day, you can’t go wrong with this cake.
In fact, is so simple and so delicious, you’ll might find yourself whipping up this Decadent Flourless Chocolate Cake any time a chocolate craving strikes. Enjoy!
What Should I Serve with Decadent Flourless Chocolate Cake?
This cake is very rich, dense, and chocolatey, so I always like to pair it with something to cut through all the decadence, like homemade whipped cream, fresh fruit, or a fruity sauce.
These are some of my favorite things to serve as toppings alongside this decadent chocolate cake:
- Fresh Raspberry Coulis
- Whole Berry Cranberry Sauce — perfect for the holidays
- Quick Caramel Sauce — this actually makes it more rich and decadent, so be sure to include vanilla ice cream or whipped cream as well
Be sure to save this Decadent Flourless Chocolate Cake recipe to your favorite Pinterest board for later.
Tips for Making Decadent Flourless Chocolate Cake
- Espresso powder is optional–it won’t make your cake taste like coffee, but it will definitely intensify the chocolate flavor!
- For beautiful slices, dip a knife in hot water and wipe it dry before cutting the cake. For the cleanest cuts, repeat this process before cutting each slice.
- Great garnishes for flourless chocolate cake include fresh berries, toasted nuts, or a dusting of cocoa powder or powdered sugar.
Here’s what you’ll need to make Decadent Flourless Chocolate Cake
- Chocolate chips
- Butter
- Sugar
- Salt
- Espresso powder
- Vanilla
- Eggs
- Cocoa powder
- Heavy cream
Decadent Flourless Chocolate Cake
Ingredients
- 1 cup semisweet chocolate chips
- 1/2 cup butter
- 3/4 cup sugar
- Pinch of salt
- 1 teaspoon espresso powder
- 1 teaspoon vanilla
- 3 eggs
- 1/2 cup Dutch-process cocoa powder
- 1 recipe chocolate ganache
Instructions
- Preheat oven to 375 degrees. Grease an 8-inch round cake pan.
- In a microwave safe bowl, heat the chocolate chips and butter until the chips are soft. Stir until the mixture is completely melted and smooth. Return to the microwave in 15 second increments if needed.
- Transfer the melted chocolate mixture to a large mixing bowl. Stir in the sugar, salt, espresso powder and vanilla. Beat in the eggs.
- Add the cocoa powder and mix until just combined.
- Spoon the batter into the prepared pan. Bake for 25 minutes, or until the top forms a thin crust. Cool on a wire rack for 5-10 minutes.
- Loosen the edges of the pan with a knife, then invert the cake onto a serving plate. Allow cake to cool completely.
- Meanwhile, make the chocolate ganache. While the ganache is still pourable, spoon it onto the cake, then spread it to the edges and allow it to drip over the sides. Let stand for several hours, or until ganache is set.
Notes
Nutrition
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Who Dished It Up First: Adapted from King Arthur Flour
Last Updated on 2024-03-22 by Danelle
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