This Flourless Chocolate Cake is by far the easiest version I have ever made and it tastes just as good as more difficult recipes. It is light and decadent and has a rich chocolate flavor. And spread over the top is a silky smooth chocolate ganache.
I love getting flourless chocolate cake at restaurants. It is one of my go to desserts since I found out that I had a gluten allergy and had to begin eating gluten free. I figured that it was about time that I learned how to make my own. But I hated how most recipes had complicated steps and had to be baked in water baths and all kinds of crazy things. So I finally came up with this version that is easier than anything else I have found that actually tastes better than the more complex versions! Yay!
You still need to give the cake plenty of time to cool so plan accordingly if you are planning to serve this at a certain time. I would give yourself at least 30 minutes to bring it to room temperature and add the ganache topping. Then at least 3 hours in the fridge to chill, but longer is better. I like to make this the night before I need it and let it refrigerate overnight.
Some people prefer a light coffee flavor to their flourless chocolate cake but I definitely prefer mine with a hint of almond flavor. It makes the cake taste amazing! I also like mine with a little chocolate or raspberry syrup. And don’t forget a sprinkle of powdered sugar and fresh raspberries.
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 Healthy Recipes:
Check out all our healthy recipes on our LIGHT and TASTY Swimsuit Friendly Recipes post. There’s Breakfast, Lunch, Dinner, Snack, and even Dessert ideas!
- 1 cup Ghirardelli semi sweet chocolate chips from above
- 1/4 cup heavy cream
- 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.
- In a separate, covered, microwave safe bowl- melt the butter 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.
- 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.
This 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!!
I 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!
I 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!!
I 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!
I 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!
So glad you liked it! Thanks Rebecca!
How long is “several minutes” beating the eggs? And do you take the cake out of the pan before adding the ganache? Looks amazing!
It 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.
At 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,
Hi 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!
When 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!
You 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.
How 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?
You can definitely do it in a rectangle pan. If you do a cake pan size you will probably want to double the recipe.
Hello!
Thank you for sharing this recipe!!
Have you ever used a springform pan instead of the cake pan?
Thank you!
I haven’t, but I know a lot of people do.
I 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?
Of course, you can add the ganache any time!
Can you use Toll House chocolate chips instead of Ghirardelli?
Yes, you probably could make that substitution and be just fine 🙂
Could I use vanilla extract instead of almond extract?
Yes, it will just have a slightly different flavor 🙂 Hope this helps!
Just 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
You 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! 🙂
Hi, 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?
The 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!