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Flourless Chocolate Cake
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Indulgent gluten-free chocolate cake with a rich chocolate ganache topping, perfectly balanced for sweetness.
Ingredients:
  • Nonstick cooking spray
  • 10 tablespoons (143g) unsalted butter, cut into tablespoons
  • 6 ounces (171g) 60% bittersweet chocolate bars, chopped
  • 3/4 teaspoon espresso powder
  • 1/3 cup (72g) light brown sugar, tightly packed
  • 1/2 cup (113g) sugar
  • 1/2 teaspoon kosher salt
  • 3 large eggs, at room temperature
  • 1/3 cup (37g) Dutch-process cocoa powder
  • For the ganache
  • 2 ounces (56g) 60% bittersweet chocolate bars, finely chopped
  • Pinch of kosher salt
  • 1/4 cup heavy cream
  • For serving
  • Whipped cream
  • Fresh raspberries
Instructions:
  • Preheat the oven to 350°F and position the rack in the middle. Lightly spray an 8-inch round cake pan with nonstick cooking spray, line the bottom with parchment paper, spray again to grease the parchment and sides. Set aside.
  • Create a double boiler by simmering water in a saucepan. Place chopped chocolate and butter in a heatproof bowl on top, ensuring the water doesn't touch the bowl. Stir until melted and smooth.
  • Add the espresso powder into the bowl while off the heat. Whisk it in and allow the chocolate mixture to cool for about 5 minutes.
  • Combine the sugars and vanilla: Whisk together both sugars and salt until completely smooth. Stir in the vanilla until fully incorporated.
  • Add the eggs one at a time, whisking well after each addition for about 30 seconds. Ensure each egg is fully incorporated before adding the next. Keep whisking until smooth. Then add the cocoa powder and whisk until no dry bits remain.
  • Spread the batter evenly into the prepared cake pan using a small offset spatula or rubber spatula. Bake until the cake is set, puffed, and a toothpick inserted into the center comes out with moist crumbs, about 25 to 30 minutes.
  • Allow the cake to cool: Place the pan on a wire rack for 10 to 15 minutes. Gently loosen the cake by running a small offset spatula or paring knife around the edges. Invert the cake onto a serving platter or cake stand, remove and discard the parchment paper, then let the cake cool completely.
  • Prepare the ganache: Place chocolate and a pinch of salt in a heatproof bowl. In a small saucepan over medium heat, simmer the heavy cream until just bubbling around the edges with steam, for 1 to 2 minutes. Do not let it boil. Pour the hot cream over the chocolate and let it sit for a minute. Stir until smooth, silky, and fluid. You can reuse the same bowl used for the cake.
  • Drizzle the warm ganache over the cooled cake, allowing it to elegantly cascade down the sides. Allow the ganache to set on the cake at room temperature for 30 minutes to 1 hour, or speed up the process by chilling in the fridge for around 10 minutes.
  • To enjoy the cake at its best texture, serve at room temperature. Use a hot, dry knife to cut neat slices, wiping it clean between each cut. Garnish with whipped cream and fresh raspberries. Store covered with plastic wrap at room temperature for up to 2 days or refrigerate for up to 5 days. If topped with fresh fruit, remove before storing on the counter or refrigerating. Let us know how you liked the recipe by leaving a review!

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