Flourless Chocolate Cake with Ganache Recipe

If you’ve ever wanted to amaze yourself and your friends with a dessert that’s rich, decadent, yet surprisingly simple, then this Flourless Chocolate Cake with Ganache Recipe is made just for you. I’ll admit, at first I was a little intimidated by flourless cakes – how could something so simple have such a big chocolate punch? But trust me, with this recipe, you’re only a few steps away from that perfectly fudgy, melt-in-your-mouth slice that’ll have everyone begging for seconds.

this …

Ingredients & Why They Work

The ingredients in this Flourless Chocolate Cake with Ganache Recipe are straightforward, but each plays a starring role. High-quality chocolate and real butter melt into a luxurious base, while eggs act as the structure builders without any flour. Cocoa powder adds an extra punch of chocolate, and the optional instant coffee pushes that flavor even further. Choosing good-quality ingredients here really makes the difference.

• Unsalted Butter: Provides richness and silky texture; using unsalted lets you control salt levels better.
• Premium Chocolate Bar (60% cacao): Makes for a fudgy, intense chocolate taste – avoid chips here for best melt and flavor.
• Instant Coffee (optional): Enhances the chocolate depth subtly without overpowering it.
• Vanilla Extract: Adds warmth and complexity to the chocolate notes.
• Large Eggs: Room temperature eggs whip up nicely, giving lift and structure in the absence of flour.
• Sugar: Sweetens and helps with that tender crumb.
• Salt: Balances sweetness and intensifies chocolate flavor.
• Unsweetened Cocoa Powder: Deepens the chocolate taste and adds richness without extra fat.
• Chocolate Ganache (optional): A creamy topping that’s pure indulgence and visually stunning.
• Homemade Whipped Cream (optional): A light, airy topper that cuts through the cake’s richness beautifully.

Tweak to Your Taste

I love playing around with this Flourless Chocolate Cake with Ganache Recipe depending on the season and the occasion. Sometimes I add a pinch of cinnamon or cayenne for a subtle spicy kick, while other times I fold in chopped nuts for texture. Don’t hesitate to make it your own!

• Variation: Adding a teaspoon of orange zest brightens the chocolate flavor beautifully — I tried it last winter, and it was a total crowd-pleaser.
• Dairy-Free Option: Swap butter with vegan margarine and use a dairy-free chocolate bar to make it vegan-friendly without losing the velvety texture.
• Nutty Addition: Toasted hazelnuts or almonds blend wonderfully into the batter if you want a bit of crunch.
• Intensity Level: Experiment with different cacao percentages; 70% chocolate ups the bitterness nicely if you prefer less sweet desserts.

Step-by-Step: How I Make Flourless Chocolate Cake with Ganache Recipe

Step 1: Melting the Butter and Chocolate

First things first, melt your butter and premium chocolate together. I like using a microwave because it’s fast and easy — just heat in short 15-second bursts, stirring between each, so you don’t accidentally burn the chocolate. If you’re in a pinch, a double boiler works great too. Once melted, stir in the instant coffee (if using) and vanilla extract. Setting this aside allows it to cool slightly, which is important so you don’t scramble your eggs in the next step.

Step 2: Whipping Eggs and Sugar to Perfection

In a separate bowl, beat your room temperature eggs, sugar, and salt at high speed until they double in volume. This usually takes about 5 minutes with a hand mixer. You’ll notice the mixture become pale and fluffy — this airiness is key for the cake’s texture, since we’re skipping flour. Be patient with this step; rushing it means less lift and a denser cake.

Step 3: Combining Chocolate and Egg Mixtures

With your mixer on low, slowly drizzle the warm chocolate mix into your whipped eggs. This gradual approach prevents deflating the eggs or cooking them prematurely. Once fully combined, increase mixer speed just until everything blends smoothly. Afterward, sift your cocoa powder over the batter and gently fold it in using a spatula. Folding keeps that delicate air you just whipped in, so take your time and be gentle here.

Step 4: Baking and Cooling

Pour the batter into a parchment-lined 8” springform pan and bake at 325°F (160°C) for 30–35 minutes. Here’s a little secret: the edges should look set and firm, but the center will still be a bit jiggly — that’s perfect. Resist the urge to overbake, or you’ll lose that wonderful fudgy texture. Let the cake cool completely at room temperature before moving it to the fridge. Chilling it for at least 6 hours (or overnight if possible) helps the flavors develop and the texture to set beautifully.

Step 5: Adding the Ganache and Final Touches

If you’re going all in (and I totally recommend it), pour a batch of luscious homemade chocolate ganache over the cooled cake. Let it rest for at least 15 minutes so the ganache sets just right. For slicing that flawless cake, dip your knife in hot water, wipe it dry, and smooth through the ganache and cake without sticking or tearing. Serve with a dollop of homemade whipped cream or fresh berries for an extra treat!

How to Serve Flourless Chocolate Cake with Ganache Recipe

Garnishes

I’ve made this cake countless times, and my go-to garnishes are fresh berries—especially raspberries or strawberries—because their tartness pairs wonderfully with the rich chocolate. A generous swirl of lightly sweetened whipped cream adds a luscious contrast. Sometimes, I sprinkle flaky sea salt on the ganache just before serving for a sophisticated flair that surprises every time.

Side Dishes

Pairing isn’t complicated here. A bright raspberry sorbet or a scoop of vanilla bean ice cream takes the dessert experience to the next level. For something cozy, I love serving this cake alongside a steaming cup of freshly brewed coffee or even a glass of ruby port to complement that intense chocolate flavor.

Creative Ways to Present

For birthdays or celebrations, I’ve topped this cake with edible gold leaf or scattered crushed pistachios for a pop of color and texture. Layering the slices on pretty plates with drizzles of raspberry coulis or salted caramel sauce creates a restaurant-style presentation that never fails to impress. You can also serve slices in mini ramekins for a fun twist at dinner parties.

Make Ahead and Storage

Storing Leftovers

I usually keep any leftover Flourless Chocolate Cake with Ganache wrapped tightly in plastic wrap or stored in an airtight container in the fridge. It stays moist and delicious for up to 4 days, though I can’t guarantee it’ll last that long in your house because it gets devoured quickly!

Freezing

If you want to freeze, I recommend doing so without the ganache topping. Wrap the cake securely in plastic wrap and aluminum foil, then freeze for up to 2 months. When ready to enjoy, thaw it overnight in the fridge before adding fresh ganache and any garnishes so everything tastes as fresh as the day you made it.

Reheating

I don’t typically reheat flourless chocolate cake because it’s best enjoyed chilled or at room temperature. But if you prefer it slightly warm, a quick zap in the microwave for about 10 seconds works wonders—just avoid overdoing it or you risk melting the ganache and losing that perfect texture.

FAQs

Final Thoughts

This Flourless Chocolate Cake with Ganache Recipe holds a special place in my heart because it’s a go-to for impressing guests without stressing anytime I want to dive headfirst into chocolate bliss. Its simple ingredients come together in a way that feels like magic, delivering that intense, rich, and silky texture we all secretly crave. I really hope you give it a try — and when you do, enjoy every fudgy, glossy bite just like I do with my favorite people. You’ve got this!

Print