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.
2 (12 oz.) packages Ghirardelli semi sweet chocolate chips (reserve 1 cup for the ganache)
1 cup (2 sticks) butter
1 to 2 tsp. almond extract
For the Ganache:
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.
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.