WHAT’S FOR DESSERT?

Flourless Chocolate Cake

/5
COOK TIME
22 min
TOTAL TIME
32 min
SERVINGS
8-10 slices

I made this cake on New Year’s Eve and I basically want to make it every weekend for the rest of my life. When I think of flourless cake, I think of a fancy restaurant for some reason. This cake made me feel fancy as I was eating it….on the couch…in sweatpants…watching Star Wars with my husband. I used to be cool. Really. I think.

This cake is incredibly easy to make and I actually had everything I needed in my pantry already. Plus, it’s gluten free!! The cake is moist and rich and then the ganache glaze on top just pushes it over into major fancyland. I want some right now.

Give this a try if you need a special occasion desert to impress or a dessert perfect for sweatpants and Star Wars.

Follow me over on Facebook and Instagram @lolohomekitchen. Be sure to snap a pic if you make a Lolo’s recipe and tag it with #lolohomekitchen. I love to see what you are making!

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Flourless Chocolate Cake

This cake is incredibly easy to make and I actually had everything I needed in my pantry already. Plus, it’s gluten free!! The cake is moist and rich and then the ganache glaze on top just pushes it over into major fancyland.

Prep time: 10 min  |  Cook time: 22 min  |  Total: 32 min

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Ingredients

1 cup semisweet or bittersweet chocolate chips

1/2 cup (8 tablespoons) butter

3/4 cup granulated sugar

1/4 teaspoon kosher salt

1 to 2 teaspoons espresso powder or coffee grounds, optional

1 teaspoon pure vanilla extract

3 large eggs

1/2 cup Dutch-process unsweetened cocoa powder

Glaze

1 cup semisweet or bittersweet chocolate chips

1/2 cup heavy cream

Instructions

  1. Preheat the oven to 375 degrees. Lightly grease a metal 8″ round cake pan. Trace and cut a piece of parchment to fit the bottom. Lay it in the bottom of the pan and spray with nonstick spray.
  2. Cake: Put the chocolate and butter in a microwave-safe bowl, and heat until the butter is melted and the chips are soft. Heat 30 seconds at a time and stir after each time. Transfer the melted chocolate and butter mixture to a mixing bowl.
  3. Stir in the sugar, salt, coffee, and vanilla. Mix until just combined. (You can use a mixer on low or a bowl and wooden spoon. Add the eggs one at a time, mixing after each one. Add the cocoa powder, and mix just to combine.
  4. Pour the batter into the prepared pan. Bake the cake for 22 minutes. The top should look like it has formed a thin crust layer on top.
  5. Remove it from the oven and cool it in the pan for 5 minutes. Loosen the edges of the pan with a table knife and turn it out onto a serving plate. The top will now be on the bottom. Allow the cake to cool completely before glazing.
  6. Glaze: Place the chocolate in a heatproof bowl. Heat the cream in a saucepan over low heat until it’s just starting to simmer.
  7. Pour the cream over the chocolate chips and let rest for 2-3 minutes. Start stirring slowly and once starting to melt, then stir faster. If any bits of chocolate remain, reheat briefly in the microwave, then stir until smooth.
  8. Spoon the glaze over the cooled cake, spreading it so it drips over the sides a bit. Allow the glaze to set for a few hours before serving the cake.

Original Recipe From King Arthur Flour

Notes

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