This is the BEST recipe for flourless chocolate cake! It's a gluten-free chocolate cake that’s topped with chocolate ganache and fresh berries. Impossible to resist!
Flourless chocolate cake:
12tablespoonsbutterunsalted (1 1/2 sticks)
6eggslarge, room temperature
Confectioners' sugarfor dusting
2/3cupcoconut cream or heavy whipping cream
8ounceschocolatesemi sweet or dark, chopped
Preheat oven to 325°F. Spray a 9 by 2-inch spring-form pan with nonstick spray. Set aside.
Place the chocolate and butter in a medium microwave safe bowl. Melt in the microwave for 1 minute. Remove from microwave, ttir and microwave again in 30 second increments until completely melted. Add salt and stir again to combine.
In a separate large bowl, beat the eggs, sugar and vanilla with a stand mixer fitted with the paddle attachment or a handheld electric mixer until light and thickened, about 8 to 10 minutes. See picture above for consistency.
Once beaten, gradually fold the melted chocolate into the whipped eggs until evenly combined, being careful not to overmix.
Pour the batter into the prepared spring-form pan and bake until a toothpick inserted into the center comes out wet but not gooey, about 50-60 minutes. The cake should register at least 200°F on an instant-read thermometer inserted into the center.
Remove it from the oven, and allow to cool in the pan for 10 minutes. Gently loosen the edges of the cake from the pan with a knife. Place a serve plate upside down over the top of the cake then use two hands to gently the cake upside down on the place. The top will now be the bottom. The cake will flatten a bit, that’s okay. Remove spring form pan from the cake and allow to cool completely before adding the ganache.
While it’s cooling make the ganache. Place the chocolate in a microwave safe bowl and heat on high for 30 seconds. Remove and stir then repeat until chocolate is completely melted. Add the coconut cream or heavy cream and stir well to combine. Spread over cooled cake. Allow ganache to set completely before finishing and serving.
To serve, dust cake with confectioners' sugar. Serve with whipped cream, fresh raspberries or strawberries.
left overs can be wrapped well and frozen.
Flourless Chocolate Cake
Amount Per Serving (1 g)
Calories 582Calories from Fat 351
% Daily Value*
Saturated Fat 23g144%
Vitamin A 562IU11%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Easy Cake Recipes For Beginners
Keyword: cake, chocolate, dessert, gluten free, valentines day