Flourless chocolate cake with chocolate ganache is a delicious dessert that is rich and fudgy, perfect for chocolate lovers. This gluten-free cake requires just a few ingredients: bittersweet chocolate, unsalted butter, eggs, sugar, and vanilla extract. To prepare, melt the chocolate and butter, then mix with whipped eggs and sugar. Bake in a preheated oven at 350°F for 25-30 minutes. For the ganache, heat heavy cream and pour it over chocolate, stirring until smooth. Finally, allow the cake to cool and garnished with fresh raspberries. Explore more tips and variations for making this dessert perfect for any occasion.
Why You’ll Love this Recipe
Why should you choose this flourless chocolate cake recipe? This cake stands out due to its simplicity and rich flavor. It requires only four essential ingredients: chocolate, butter, eggs, and heavy cream. The choice of high-quality chocolate, such as Ghirardelli or Guittard, greatly enhances the taste, making it a favorite among chocolate lovers.
Key benefits include:
- Gluten-free, suitable for those with dietary restrictions.
- A fudgy texture that is both indulgent and satisfying.
- Can be prepared in advance, allowing for convenience during special occasions.
- Versatile serving options: enjoy with ganache, powdered sugar, or whipped cream.
This recipe consistently receives positive feedback, making it a reliable choice for gatherings and celebrations.
Recipe
Flourless chocolate cake is a rich, decadent dessert that is perfect for chocolate lovers. With its fudgy texture and intense chocolate flavor, it is an indulgence that can impress at any gathering or special occasion. The cake is gluten-free, making it a great option for those with dietary restrictions. This recipe combines high-quality chocolate with simple ingredients to create an unforgettable treat that is sure to please everyone.
Preparing a flourless chocolate cake involves a few straightforward steps, but the result is nothing short of spectacular. With a smooth ganache finish and the option to garnish with fresh raspberries, this cake not only tastes divine but also looks elegant on any dessert table.
Whether you are a seasoned baker or trying your hand at baking for the first time, this recipe is simple to follow and yields consistently fantastic results.
Ingredients
- 8 ounces bittersweet chocolate (such as Ghirardelli or Guittard)
- ½ cup unsalted butter
- 4 large eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup heavy cream (for ganache)
- Fresh raspberries (for garnish)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan by greasing it and lining the bottom with parchment paper.
- In a double boiler, melt the bittersweet chocolate and unsalted butter together, stirring until smooth. Remove from heat and allow to cool slightly.
- In a separate bowl, using an electric mixer, whisk the eggs until foamy. Gradually add the sugar and continue to whisk until the mixture is thick and pale.
- Gently fold the egg mixture into the melted chocolate in three additions, being careful not to deflate the eggs. Add the vanilla extract and salt, and mix until fully combined.
- Pour the batter into the prepared springform pan and bake for 25-30 minutes, or until the center is set. Allow the cake to cool in the pan for 10 minutes before removing the sides of the springform.
- Refrigerate the cake for at least 8 hours or overnight to enhance the flavor and texture.
- For the ganache, heat the heavy cream in a small saucepan until just simmering. Pour the hot cream over the remaining bittersweet chocolate (about 4 ounces) in a bowl and let sit for 10-15 minutes. Stir until smooth and pour over the chilled cake.
- Garnish with fresh raspberries before serving.
Extra Tips
For the best results, be sure to use high-quality chocolate, as it greatly impacts the flavor of the cake. Allow the cake to come to room temperature for at least 30 minutes before serving to enhance its texture and flavor.
If you prefer a less sweet experience, consider adjusting the sugar levels in the ganache or serving the cake with lightly whipped cream instead.
Finally, while this cake can be stored at room temperature for a couple of days, it is best enjoyed fresh and served with a delightful garnish.
Final Thoughts
Indulgence in a rich dessert can elevate any occasion, and the flourless chocolate cake exemplifies this perfectly. This cake is not just delicious; it also caters to those with gluten sensitivities.
To guarantee the best results, focus on using high-quality chocolate and adhere to the preparation steps carefully.
Key tips include:
- Use bittersweet chocolate for a richer flavor.
- Allow the cake to cool completely before refrigerating.
- Serve with fresh raspberries or a simple dusting of powdered sugar.
Storage is straightforward; keep the cake covered to maintain moisture. This dessert can be prepared a day in advance, making it convenient for gatherings.
Frequently Asked Questions
Can I Use Different Types of Chocolate for This Recipe?
Certainly, chocolate choices can change the cake’s character. Bittersweet chocolate brings richness, while semisweet offers sweetness. For best results, stick with high-quality options like Ghirardelli or Guittard to enhance flavor and texture.
How Do I Know When the Cake Is Done Baking?
To determine if your cake is done baking, gently insert a toothpick into the center; it should come out with a few moist crumbs. Additionally, the edges should slightly pull away from the pan.
Can I Add Flavorings Like Vanilla or Mint?
Yes, flavorings such as vanilla or mint can be added to enhance the dessert’s profile. However, exercise caution with the quantities to maintain the balance of flavors, ensuring the primary chocolate essence remains dominant.
Is This Cake Suitable for Freezing?
Freezing this cake is akin to preserving a delicate masterpiece; however, it is not recommended. Ideal texture and flavor diminish when frozen, so enjoy it fresh or refrigerated for the best experience.
How Can I Make the Ganache Glossy?
To achieve a glossy ganache, make certain the chocolate is finely chopped and warm the cream before combining. Stir gently until smooth, allowing it to sit for 10-15 minutes to develop the desired sheen before pouring.
Flourless chocolate
Ingredients
- 8 ounces bittersweet chocolate such as Ghirardelli or Guittard
- ½ cup unsalted butter
- 4 large eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup heavy cream for ganache
- Fresh raspberries for garnish
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan by greasing it and lining the bottom with parchment paper.
- In a double boiler, melt the bittersweet chocolate and unsalted butter together, stirring until smooth. Remove from heat and allow to cool slightly.
- In a separate bowl, using an electric mixer, whisk the eggs until foamy. Gradually add the sugar and continue to whisk until the mixture is thick and pale.
- Gently fold the egg mixture into the melted chocolate in three additions, being careful not to deflate the eggs. Add the vanilla extract and salt, and mix until fully combined.
- Pour the batter into the prepared springform pan and bake for 25-30 minutes, or until the center is set. Allow the cake to cool in the pan for 10 minutes before removing the sides of the springform.
- Refrigerate the cake for at least 8 hours or overnight to enhance the flavor and texture.
- For the ganache, heat the heavy cream in a small saucepan until just simmering. Pour the hot cream over the remaining bittersweet chocolate (about 4 ounces) in a bowl and let sit for 10-15 minutes. Stir until smooth and pour over the chilled cake.
- Garnish with fresh raspberries before serving.
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