Easy Flourless Chocolate Cake is an elegant, simple dessert! Rich and decadent, yet light and smooth. A chocolate lover’s dream!
Easy Flourless Chocolate Cake
This Flourless Chocolate Cake recipe is by far the easiest version of a flourless cake I have ever made, but it tastes just as delectable and divine as more difficult recipes. The fudgy cake is topped with a silky smooth chocolate ganache that is sinfully sweet, yet light enough to not weigh you down or make you feel too stuffed. Just a delicious way to end a beautiful meal!
Tips for Easy Flourless Chocolate Cake
- Most flourless chocolate cake recipes can be frustrating with complicated instructions or ingredients. But with this recipe you can follow the recipe card below for simple, easy to follow steps and end up with a gorgeous dessert that makes it look like you spent hours in the kitchen.
- Make sure to allow yourself plenty of time when making this cake. It’s easy to make but still requires plenty of cooling time. Plan on at least thirty minutes to bring your cake to room temperature and add the ganache topping. Then it needs at least three hours in the fridge to chill, but longer is better! I like to make this the night before and let it refrigerate overnight, so it’s perfectly ready to serve.
- Some people enjoy a light coffee flavor to their flourless chocolate cake but I prefer mine with a hint of almond flavor. It adds another delicious dimension to the dessert. Give it a try!
- We love to serve this cake with fresh raspberries, but you could top it with blackberries, kiwi, strawberries, or any kind of fruit you like. I also like mine with a little chocolate or raspberry syrup. Don’t forget a sprinkle of powdered sugar!
- This Easy Flourless Chocolate Cake is naturally gluten free, it isn’t overloaded with sugar, and is also high in protein! If you divide the cake into 8 servings, there are 6 grams of protein per serving. It is definitely one of the healthier options if you are deciding on a dessert.
More Chocolate Cake Recipes for Chocolate Lovers!
- Carnival Cruise Warm Melting Cake– Have you tried the Carnival Cruise Line Warm Chocolate Melting Cake? If you’ve been on a Carnival Cruise, you know how amazing it is. If not, you can indulge in this decadent chocolate melting cake at home.
- Chocolate Pudding Cake– This Chocolate Pudding Cake is probably the easiest chocolate cake recipe out there. There are only 4 ingredients!
- Chocolate Chocolate Chip Nothing Bundt Cake – A rich, moist, and delicious chocolate cake that tastes just like the cake you can buy from the Nothing Bundt Cake store.
- Better Than You Know What Cake – Turn a basic chocolate cake mix into a decadent dessert. A chocolate cake filled with sweet, caramel filling and topped with toffee bars.
- Slow Cooker Molten Chocolate and Caramel Cake – Chocolate Cake in a Slow Cooker! A warm chocolate cake with a rich pudding filling.
How to Make Easy Flourless Chocolate Cake
Easy Flourless Chocolate Cake
Easy Flourless Chocolate Cake is an elegant, simple dessert! Rich and decadent, yet light and smooth. A chocolate lover's dream!
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Serves: 8
Prep Time: 15 minutes
Cook Time: 35 minutes
Total: 50 minutes
INGREDIENTS
- 8 eggs
- 24 oz Ghirardelli semi sweet chocolate chips (reserve 1 cup for the ganache)
- 1 cup butter
- 1 to 2 tsp. almond extract
For the Ganache:
- 1 cup Ghirardelli semi sweet chocolate chips from above
- 1/4 cup heavy cream
INSTRUCTIONS
- Pre-heat oven to 325 degrees.
- Beat the eggs with a stand or electric mixer until they are thick and fluffy and a light yellow color. This step is really important! You need to beat for several minutes on high for the eggs to get fluffy enough.
- Melt better in a separate, covered, microwave safe bowl in the microwave then immediately add the chocolate chips. Stir until the chocolate chips completely melt (microwaving again in small increments if necessary) leaving a smooth chocolate.
- While still mixing, slowly add the chocolate to the whipped eggs until completely combined. Then use a rubber spatula to scrape the sides and finish mixing in.
- Stir in the almond extract.
- Prepare an 8 inch round cake pan by thoroughly buttering the bottom and sides. I like to take this one more step and cut out a round piece of parchment paper for the bottom and a long strip to line the inner side of the pan and butter those also.
- Pour the batter into the 8 inch round cake pan.
- Bake at 325 for 30 to 35 minutes or until a light touch to the center doesn't feel like liquid underneath.
- Remove cake from oven and let it stand at room temperature for at least 30 minutes before adding the ganache topping. (see below).
- After you have added the ganache, chill the cake in the fridge for at least 3 hours (the longer the better) before serving.
- Optional: sprinkle on some powdered sugar, fresh raspberries, or drizzle on some chocolate or raspberry syrup.
For the Ganache:
- Once the flourless chocolate cake has cooled you can make the ganache. In a microwave safe bowl add the 1/4 c. heavy cream and microwave on high for about 1 minute, or until the cream just begins to boil on the edges of the bowl. Remove and immediately add the chocolate chips. Stir until the chocolate chips completely melt (microwaving again in small increments if necessary) leaving a creamy chocolate.
- Spread evenly over the top of the cake, leaving a small rim around the outer crust.
Tried this recipe?Mention @favoritefamilyrecipes or tag #favoritefamilyrecipes!
Jo-Ann Ferro says
January 5, 2017 at 10:33 amThis cake looks very rich and decadent and I can’t wait to try the recipe. What size eggs should I use? Should the butter be salted or unsalted? Thanks and Happy New Year!!
Emily says
January 6, 2017 at 11:24 amI used large eggs. You can go either way with the butter, but I prefer the unsalted for this recipe. Let me know how you like it!
Shri says
January 1, 2019 at 7:14 amWonderfully delicious and easy recipe! It’s now my go to for parties and family gatherings. Everyone loves it! I usually use vanilla extract instead of almond due to allergies. However, this time I forgot the vanilla! Will this make a significant difference?!
Becca says
February 11, 2017 at 5:54 pmI made this tonight and it was sooo easy and so delicious!! My husband couldn’t believe there wasn’t any sugar added, he loved it and he’s very picky!
I do have one question: I made these in muffin tins for individual servings and left off the ganache. I was hoping to do like a chocolate lava cake idea with chocolate sauce and strawberries but do you recommend not reheating it due to the consistency changing? I love how they’re so fudgy so I didn’t want to reheat and dry it out.
Thanks!!
Emily says
February 13, 2017 at 10:10 pmI haven’t tried that so I am not sure how it would end up re-heated. I usually serve it cold. But I don’t see why not? I’m sure it will still taste great!
TS says
June 19, 2018 at 11:33 amThere is sugar, but the sugar is in the chocolate. Since you are adding the sugared chocolate then yes, you are adding sugar.
Rebecca says
February 11, 2017 at 6:00 pmI made this tonight and it was delicious!! My husband couldn’t believe there wasn’t any added sugar, he loved it and he’s very picky!! Thanks for the recipe!
Echo says
February 13, 2017 at 3:41 pmSo glad you liked it! Thanks Rebecca!
Becky says
February 12, 2017 at 9:50 amHow long is “several minutes” beating the eggs? And do you take the cake out of the pan before adding the ganache? Looks amazing!
Emily says
February 13, 2017 at 10:08 pmIt just depends on your blender, I beat them for a good 2 to 3 minutes. For the ganache you can do it either way, you just want the cake completely cool.
Sonny Medcalf says
March 5, 2017 at 2:36 pmAt tthe Hollywood bowl last summer I had flourless chocolate cake for the 1st time and will happily try the recipe.
But about the recipe itself, why if you want to easily communicate to people do you print it in such pale, pale gray/blue ink? It makes it neither easy to read or to print.
Thank you,
Erica says
March 6, 2017 at 11:29 amHi Sonny– thank you for bringing this to our attention.. we were not aware that the recipes weren’t printing in black. We will see if we can figure out the problem and get it fixed. Sorry for the inconvenience!
Robbie says
March 28, 2017 at 3:35 pmWhen removing the cake from the pan, do you flip it over? Is there a trick to doing this?
I am not using a springform pan.
Thank you!
Erica says
March 31, 2017 at 11:12 amYou can put a plate over the pan and then flip in over, holding the plate over the top (does that make sense?) That way when you flip the cake, cake doesn’t go flying out of the pan where you don’t want it to go.
Nicole says
April 11, 2017 at 5:27 pmHow large is this cake? Is it possible to double the recipe? Is it necessary to use a round pan or could I make a larger rectangular pan for a larger group?
Emily says
April 18, 2017 at 1:37 pmYou can definitely do it in a rectangle pan. If you do a cake pan size you will probably want to double the recipe.
Stacey says
April 13, 2017 at 10:16 amHello!
Thank you for sharing this recipe!!
Have you ever used a springform pan instead of the cake pan?
Thank you!
Emily says
April 18, 2017 at 1:36 pmI haven’t, but I know a lot of people do.
Hillary says
April 16, 2017 at 9:44 amI made this last night and let it cool all night. It was late so I didn’t make the ganache. Can I make it this morning and add it?
Emily says
April 18, 2017 at 1:35 pmOf course, you can add the ganache any time!
Nicole says
April 25, 2017 at 10:13 amCan you use Toll House chocolate chips instead of Ghirardelli?
Erica says
April 26, 2017 at 9:55 amYes, you probably could make that substitution and be just fine 🙂
Rebecca says
April 30, 2017 at 10:37 pmCould I use vanilla extract instead of almond extract?
Erica says
May 1, 2017 at 2:43 pmYes, it will just have a slightly different flavor 🙂 Hope this helps!
Abs says
May 27, 2017 at 1:40 pmJust to clarify, one 1 cup of chocolate. Chips goes into the cake, right? Wasn’t sure if it meant you should have the 2 cups but reserve one of them for the ganache, or have the two cups and reserve an additional one cup for the ganache
Emily says
May 30, 2017 at 12:01 pmYou start with 2 packages of chocolate chips, take out 1 cup to save for the ganache, and the rest you use for the cake.
I hope that helps! 🙂
Irina says
August 22, 2018 at 3:28 pmHow big are the packages? 16 oz?
Favorite Family Recipes says
August 22, 2018 at 9:00 pmAre you referring to the chocolate chips? You will want 24 oz.. so 2, 12 oz packages. Hope this helps!
Emily says
June 30, 2017 at 1:09 pmHi, a friend of mine requested a flourless chocolate torte for her birthday and I was hoping to do a ganache drip on the sides like a lot of bakeries are doing. Do you think this ganache would create the drip affect? Also, would it work on a single layer like this?
Favorite Family Recipes says
July 11, 2017 at 12:08 pmThe ganache on this cake mix is thicker, and you won’t get the drip affect. Try the chocolate ganache that we use for our Chocolate Malt Cake with Chocolate Malt Icing. Recipe here: https://www.favfamilyrecipes.com/chocolate-malt-cake-with-chocolate-malt-icing/. I think this will give you the look you are looking for. Thanks for asking!
Christine says
August 22, 2017 at 7:22 pmHave you ever tried with dark chocolate? Have you ever omitted the extract? Just curious what you think of the taste with either going either route…Thanks! My husband said this recipe (as is) was better than ANY fancy restaurant! It’s a WINNER! Bravo!
Favorite Family Recipes says
August 24, 2017 at 6:41 pmWe haven’t but I am sure it would be wonderful! I LOVE dark chocolate and totally want to do with it dark next time. We haven’t omitted the extract so if you try it, let us know how it turns out. So glad your husband liked it so much! 😀
Patti says
September 8, 2017 at 9:30 amI just got done mixing this cake up….somehow I got enough batter for 2 8″ cakes….did anyone else have this issue?
Lacie says
February 14, 2018 at 3:12 pmI did too! Not sure why? I put it in a 9” pan instead – it has been in 40 minutes and it’s not done????????♀️
Debbie VanDyke says
May 10, 2018 at 3:14 pmI just mixed this up the found that I have enough for two cake pans also! Maybe because I beat the eggs for like 6 minutes. Next time I will use a springform pan.
Chris says
January 19, 2019 at 1:18 pmI too had too much for an 8 inch cake pan, put into a 9 inch springform pan af puffed up to top. Sinking as cooling. Cooked 35 minutes. Smells wonderful.
Magg says
February 4, 2018 at 3:06 pmI made this dairy free using a gluten free vegetable spread and coconut cream fron a can of coconut milk and organic chocolate chips for my daughter and it was very good.
Lindsay says
December 21, 2018 at 9:40 pmI just made this for tonight and the cake was more mousse like cake. Is that how it’s suppose to be?
Favorite Family Recipes says
December 22, 2018 at 12:39 pmYes, without flour the cake is very dense and moist. I hope you enjoyed it!