Desserts

Flourless Chocolate Cake

Contributed by Anita

You should add a teaspoon of espresso powder when you need a buzz with your slice of heaven. 😉 We like to serve it with raspberries & coffee ice cream. Double the buzz!

For the cake:

  • 1 cup semisweet chocolate chips or chopped chocolate
  • 1/2 cup unsalted butter
  • 3/4 cup granulated sugar
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 3 large eggs, slightly beaten
  • 1/2 cup Dutch process cocoa powder

For the chocolate ganache:

  • 1 cup semisweet chocolate chips or chopped chocolate
  • 1/2 cup heavy cream

Preheat oven to 375 degrees. Grease an 8-inch round cake pan with cooking spray. Cut a piece of parchment to fit the bottom of the pan. Place it in the bottom of the pan & spray with cooking spray. Set aside. 

To make the cake, put the chocolate & butter in a large microwave-safe bowl. Heat until the butter is melted & the chips are soft, about one minute. Stir until the chocolate is completely melted & the mixture is smooth. If you need to reheat, do for 10 seconds at a time & stir. 

Add the sugar, salt & vanilla extract. Stir to combine. 

Add the eggs, stir until smooth. Add the cocoa powder, stir until just combined. Don’t over mix. 

Pour the batter into prepared pan & bake for 25 minutes or until the cake has a thin crust on the top & the center registers 200° 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 & 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 & cream in a medium microwave-safe bowl. Heat until the cream is very hot so it will melt the chocolate. I always start with 30 seconds & check it. It might take longer, it just depends on your microwave. Remove from the microwave, stir until the chocolate melts & 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 & serving the cake. I always put it in the refrigerator to speed up the process. 

Cut the cake into slices, serve with powdered sugar & raspberries, if desired. This cake is also great with whipped cream or ice cream.

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