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Side View of Flourless Chocolate Cake topped with powdered sugar
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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!
Course Dessert
Cuisine French
Keyword chocolate, Flourless Chocolate Cake
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12
Calories 611kcal
Author Emily Walker

Ingredients

For the Ganache:

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, about 2 to 3 minutes on high.
    Whipping Eggs
  • Melt butter in the microwave in a separate, covered, microwave safe bowl. Quickly add the chocolate chips to the hot butter (be sure to reserve 1 cup of the chocolate chips). Stir until the chocolate chips completely melt (microwaving again in small increments if necessary) leaving a smooth chocolate.
    Melting Chocolate chips with butter
  • While still mixing, slowly add the chocolate to the whipped eggs until completely combined. Use a rubber spatula to scrape the sides and finish mixing in. Then slowly stir in the almond extract.
    Adding Chocolate to whipped eggs
  • Prepare an 8 inch round cake pan by thoroughly buttering the bottom and sides. I also like to add buttered parchment paper to the bottom and sides. Then pour the batter into the pan.
    Flourless Chocolate Cake in the Oven
  • 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, it will look puffed up but it will sink back down as it cools. Let it stand at room temperature for at least 30 minutes before adding the ganache topping.
    Fully cooked Flourless Chocolate Cake

For 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.
    Overhead view of Easy Flourless Chocolate Cake in the pan.
  • Chill the cake, with the ganache on top, in the fridge for at least 3 hours before serving. When ready to serve sprinkle on some powdered sugar, fresh raspberries, or drizzle on some chocolate or raspberry syrup.
    Side view of Flourless Chocolate Cake topped with powdered sugar and raspberries.

Video

Notes

Please note that this cake needs time to chill in the fridge for 3 hours.  Plan accordingly.

Nutrition

Calories: 611kcal | Carbohydrates: 38g | Protein: 8g | Fat: 47g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 161mg | Sodium: 186mg | Potassium: 456mg | Fiber: 6g | Sugar: 26g | Vitamin A: 740IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 5mg