Description
This Flourless Chocolate Cake is a rich, decadent dessert made without flour, relying on eggs and chocolate for structure and flavor. It features a moist, slightly fudgy texture with a thin, set crust, topped with a smooth chocolate ganache and optional raspberries and powdered sugar for an elegant finish.
Ingredients
Scale
For the Flourless Chocolate Cake:
- 8 large eggs, cold
- 16 oz semi-sweet chocolate, coarsely chopped
- 1 cup unsalted butter, cubed
For the Chocolate Ganache:
- 4 oz semi-sweet chocolate, coarsely chopped
- 6 tbsp heavy whipping cream
Optional Toppings:
- Raspberry Sauce
- Raspberries
- Powdered sugar, for dusting
Instructions
- Preheat and prepare pan: Preheat the oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides. Prepare a water bath by boiling water in a kettle or pot.
- Whip eggs: Add the 8 cold eggs into a large mixing bowl and whip with a whisk attachment on high speed until the volume doubles, about 5 minutes.
- Melt chocolate and butter: Melt the 16 oz semi-sweet chocolate and 1 cup cubed butter together using a double boiler or microwave, stirring until smooth.
- Fold egg mixture into chocolate: Fold the whipped eggs into the chocolate mixture in three portions, mixing gently until fully combined after each addition.
- Prepare water bath for baking: Pour the batter into the prepared springform pan and spread evenly. Place this pan inside a larger pan, then fill the larger pan with boiling water until it reaches halfway up the sides of the springform pan.
- Bake the cake: Bake for about 20 minutes until the edges begin to set, a thin crust forms on top, and an instant-read thermometer in the center reads 140°F. The cake may look slightly under-baked but will firm as it cools.
- Cool and chill cake: Remove the springform pan from the water bath and cool on a wire rack to room temperature, then refrigerate until fully cold and firm.
- Unmold the cake: Remove the sides of the pan, invert the cake onto parchment paper, peel off the bottom parchment, then invert again onto a serving platter.
- Make the ganache: Place 4 oz chopped semi-sweet chocolate in a heatproof bowl. Microwave 6 tbsp heavy whipping cream until just boiling, pour over the chocolate, and let sit for 2-3 minutes. Whisk until smooth.
- Finish and serve: Spread the ganache evenly over the cooled cake. Optionally top with raspberries and dust with powdered sugar. Serve with raspberry sauce if desired.
Notes
- Makes 12-14 slices.
- Refrigerate the cake in an airtight container for up to 4 days.
- To freeze, wrap whole cake or individual slices tightly in plastic wrap, place in an airtight container, and freeze for up to 3 months. Thaw in the fridge before serving.
- Using a water bath helps ensure even baking and prevents cracking.
- The cake may appear slightly undercooked when removed from the oven but will set while cooling.
- You can use a double boiler or microwave carefully to melt chocolate and butter without burning.
- Cold eggs help achieve better volume when whipped.
