Flourless Chocolate Cake with Chocolate Ganache is gluten free with no sugar added! It is an easy yet impressive dessert that everyone will love!
Bring on the chocolate! I think that should be my motto. Some days, I think about chocolate all day long. Alright, I’ll admit that some days is really most days. I’ll find any excuse to pour rich chocolate ganache over chocolate cake. Double the chocolate is double the fun, right?
A few weeks ago, I posted a picture of this cake on Instagram. I have received multiple requests for the recipe so I decide to share it with you today. I made this cake at least four times over the past few months. Not only is this cake full of rich chocolate goodness, it is easy too. Seriously, you only need four ingredients for the cake and some beautiful berries to top it all off. How many cakes can you find that only require three ingredients and that are gluten free and have no sugar added? Crazy, huh?
Most flourless chocolate cakes you find are topped with a dusting of powdered sugar or whipped cream. I love any excuse to eat more chocolate so I poured a layer of rich chocolate ganache over the cake.
This cake is an example of something that doesn’t have to look perfect to taste amazing. Make sure you follow the directions, or else you may have little bits of chocolate remaining in your ganache like the cake you see in these pictures. The day I made the cake pictured in this post, I was trying to do a million things at once and only had about 20 minutes to get to the event where I was serving this cake. I tried to rush the process and was left with tiny little bits of chocolate in the ganache rather than a silky smooth layer of chocolate. It tastes the same and nobody even noticed the tiny specs of chocolate chunks, but I sure did. Of course, following the recipe and having a little patience is always the best way to ensure the best result. I guess it just proves that no matter how many times I made this cake in the past, trying to rush the process never helps.
1 pound bittersweet or semisweet chocolate, coarsely chopped
1/2 pound unsalted butter (2 sticks), cut into 1/2-inch chunks
For the chocolate ganache:
8 ounces bittersweet or semisweet chocolate chips or chunks
1 cup heavy cream
raspberries, for garnish
To make the cake, preheat the oven to 350 degrees F. Cut out a 8-inch round piece of parchment paper and place it in the bottom of an 8-inch springform pan. Butter the parchment and sides of the pan. Cover pan underneath and along sides with sheet of heavy-duty foil and set in large roasting pan. Bring a kettle of water to boil.
In the bowl of an electric mixer fitted with the whip attachment, beat eggs at medium-high speed until volume doubles, about 5 minutes. (At this point eggs will start to be slightly foamy)
Meanwhile, melt chocolate and butter in large heatproof bowl set over pan of simmering water, until smooth and very warm (about 115 degrees on an instant-read thermometer), stirring once or twice. Fold 1/3 of egg foam into chocolate mixture using large rubber spatula until only a few streaks of egg are visible; fold in half of remaining foam, then last of remaining foam, until mixture is combined.
Pour batter into prepared springform pan and smooth surface with rubber spatula. Set roasting pan on oven rack and pour enough boiling water to come about halfway up side of springform pan. Bake until cake has risen slightly, edges are just beginning to set, a thin glazed crust (like a brownie) has formed on surface, and an instant read thermometer inserted halfway through center of cake registers 140 degrees, 22 to 25 minutes. Remove cake pan from water bath and set on wire rack; cool to room temperature. Cover and refrigerate for at least 8 hours or overnight.
Remove springform pan sides, invert cake on a sheet of wax paper, remove parchment liner and turn cake right side up on a wire rack set over a rimmed baking sheet.
To make the ganache, add the chocolate chips to a small heatproof bowl; set aside. In a small saucepan, bring heavy cream to a simmer, stirring occasionally. Remove from heat and pour over chocolate chips. Let sit undisturbed for 8 minutes. Stir the chocolate chips together with the heavy cream until smooth. Let ganache sit at room temperature for 10 to 15 minutes until it reaches a good consistency for pouring over the cake (it should be a little thicker but still pourable). Pour ganache over the top of your cake. Garnish with raspberries, as desired. Enjoy!
cake barely adapted from Cooks Illustrated; ganache from Spoonful of Flavor