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Flourless Chocolate Cake

Flourless Chocolate Cake

It is the perfect Flourless Chocolate Cake dessert for any occasion.
Prep Time15 mins
Cook Time25 mins
Cooling1 hr
Total Time1 hr 40 mins
Course: Dessert
Cuisine: American
Keyword: chocolate cake, flourless chocolate cake
Servings: 16
Calories: 292kcal


  • 8-inch round cake pan



  • 1 cup Semisweet Chocolate Chips or Semisweet Chocolate Chopped
  • ½ cup Unsalted Butter
  • ¾ cup Sugar
  • ¼ tsp Salt
  • 1 tsp Vanilla Extract
  • 3 Large Eggs
  • ½ cup Dutch Processed Cocoa Powder

Chocolate Ganache

  • 1 cup Semisweet Chocolate Chips or Semisweet Chocolate Chopped
  • ½ cup Heavy Cream


  • Preheat oven to 375 degrees F. Grease an 8-inch round cake pan with nonstick cooking spray. Cut a piece of parchment to fit the bottom of the pan. Place it in the bottom of the pan and spray it with nonstick cooking spray. Set aside. 
  • To make the cake, put the chocolate and butter in a large microwave-safe bowl, and heat until the butter is melted and the chips are soft, about one minute. Stir until the chocolate is melted and the mixture is smooth. If you need to reheat, do for 10 seconds at a time and stir.
  • Add the sugar, salt, and vanilla extract and stir to combine. 
  • Add the eggs and stir until smooth. Add the cocoa powder and stir until just combined. Don't over mix. 
  • Pour the batter into the prepared pan and bake the cake for 25 minutes or until the cake has a thin crust on the top and the center registers 200°F on an instant-read thermometer.
  • Let the cake cool on a wire cooling rack for 10 minutes. Loosen the edges of the pan with a butter knife and carefully turn it upside down onto a cake plate or serving plate. The bottom of the cake will now be the top of the cake. Let the cake cool completely
  • While the cake is cooling, make the chocolate ganache. Combine the chocolate and cream in a medium microwave-safe bowl, and heat until the cream is very hot so it will melt the chocolate. I always start with 30 seconds and check it. It might take longer, it just depends on your microwave. Remove from the microwave, and stir until the the chocolate melts and the mixture is smooth. 
  • Spread the chocolate ganache glaze evenly over the cooled cake. Let the glaze set up for a few hours before cutting and serving the cake. I always put it in the refrigerator to speed up the process. 
  • Cut the cake into slices and serve with powdered sugar and raspberries, if desired. This cake is also great with whipped cream or ice cream.

Nutrition Facts

1 servings per container

  • Amount Per ServingCalories292
  • % Daily Value *
  • Total Fat 20g 31%
    • Saturated Fat 11g 56%
  • Cholesterol 57mg 19%
  • Sodium 55mg 3%
  • Potassium 277mg 8%
  • Total Carbohydrate 27g 9%
    • Dietary Fiber 4g 16%
    • Sugars 19g
  • Protein 4g 8%

  • Vitamin A 7%
  • Calcium 4%
  • Iron 16%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Written by Lisa Yarde

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