Flourless Chocolate Cake Recipe with Chocolate Ganache Topping
Rated 5.0 stars by 1 users
Category
Chocolate
Servings
10
Prep Time
20 minutes
Cook Time
30 minutes
Calories
350
Prepare yourself for a truly luxurious experience with this rich, dense flourless chocolate cake, a creation that’s far simpler to make than you might imagine.
Topped with a glossy, velvety chocolate ganache, it’s a heavenly treat for anyone who can’t resist the allure of chocolate.
Ideal for celebrations, dinner parties, or simply a quiet evening at home, this recipe transforms a handful of everyday ingredients into something extraordinary.
With its fudgy texture and deep, satisfying flavour, it’s bound to become a firm favourite among friends and family alike!
Ingredients
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1/2 cup (115g) unsalted butter, plus extra for greasing
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8 ounces (225g) semisweet or bittersweet chocolate, chopped
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3/4 cup (150g) granulated sugar
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1/2 cup unsweetened cocoa powder, sifted
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1/4 teaspoon salt
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4 large eggs, separated
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1 teaspoon vanilla extract
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1/2 cup heavy cream
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4 ounces (115g) semisweet chocolate, chopped
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1 tablespoon unsalted butter
Cake Ingredients - Butter & Chocolate:
Cake Ingredients - Dry & Sweet:
Cake Ingredients - Eggs & flavour:
Ganache Topping Ingredients:
Directions
Prep:
Preheat your oven to 375°F (190°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
Melt Chocolate & Butter:
In a medium saucepan over low heat, melt the butter and chopped chocolate together, stirring frequently until smooth. Remove from heat.
Mix Base:
Stir the granulated sugar, salt, and vanilla extract into the chocolate mixture. Then, whisk in the egg yolks until smooth.
Fold in Egg Whites:
In a separate, clean bowl, beat the egg whites until stiff peaks form.
Gently fold the whipped egg whites into the chocolate mixture until just combined.
Sift in the cocoa powder and fold until incorporated, taking care not to deflate the batter.
Bake:
Pour the batter into the prepared pan, smoothing the top.
Bake for 25–30 minutes, until the cake’s surface is set yet the centre remains moist. (A toothpick inserted in the centre should come out with a few moist crumbs.)
Cool:
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Make Ganache:
In a small saucepan, heat the heavy cream until it just begins to simmer.
Remove from heat and add the chopped chocolate and butter.
Let sit for 2 minutes, then stir until smooth and glossy.
Top & Serve:
Once the cake has cooled, pour the ganache over the top, spreading it evenly.
Allow the ganache to set for about 20 minutes before slicing.
Enjoy at room temperature.
Recipe Notes
If you have any questions how to make this flourless cake using our recipe, please post a comment below and we will get back to you.
Servings: The recipe typically yields about 10 slices of chocolate cake.
Calories per serving: 350 calories per slice.
Remember: Please tag #whitakerschocolates with photos of your homemade chocolate-flavoured cake with no flour.
Flourless Chocolate Cake Serving Suggestions
Classic Simplicity: Serve at room temperature with a light dusting of sifted cocoa powder or icing sugar over the ganache for an elegant, understated finish that highlights the cake’s chocolate intensity.
Creamy Contrast: Add a dollop of softly whipped cream on the side.
The lightness of the cream balances the cake’s dense, fudgy texture. For a twist, infuse the cream with a hint of vanilla or a splash of liqueur like Grand Marnier.
Fruity Pairings: Pair with fresh berries such as raspberries, strawberries, or blackberries.
Their tartness cuts through the richness, adding a vibrant pop of colour and flavour. Arrange them around the plate or scatter a few on top of the ganache.
Nutty Crunch: Sprinkle chopped toasted nuts—hazelnuts, almonds, or pecans—over the ganache before it sets.
This adds a delightful texture contrast and complements the chocolate’s depth.
Decadent Decoration: Elevate the cake with a few white chocolate and raspberry truffles (as suggested in the recipe tips) placed artfully on top or around the base.
Alternatively, drizzle a little melted white chocolate in a zigzag pattern for a striking visual effect.
Warm and Cool Combo: Serve a slightly warm slice alongside a scoop of vanilla ice cream.
The contrast of the warm cake and cold, creamy ice cream creates a comforting yet luxurious experience.
Beverage Match: Offer with a strong espresso or a glass of red wine (like a Cabernet Sauvignon or Merlot) to enhance the chocolate notes.
For a non-alcoholic option, a cup of Earl Grey tea with its citrusy undertones pairs beautifully.
Festive Flair: For special occasions, garnish with edible gold leaf or a sprinkle of sea salt flakes on the ganache to give it a sophisticated, celebratory touch.
These suggestions can be mixed and matched to suit your occasion or personal taste, making this flourless chocolate cake a versatile and crowd-pleasing dessert!
How to Store Your Homemade Cake
To keep your cake fresh, store it at room temperature in an airtight container or under a cake dome for a day or two, as long as it’s in a cool, dry spot away from heat.
For longer storage, pop it in the fridge, wrapped tightly in cling film or sealed in a container, where it’ll stay good for up to a week—just let it sit out for 20–30 minutes before serving to soften the ganache.
If you want to save it for later, freeze it by wrapping it well in cling film and foil or using a freezer-safe container; it’ll keep for up to three months.
Thaw it in the fridge overnight, then bring it to room temperature before digging in.
Keep the cake covered to avoid drying out or picking up odd flavours, and you’re all set!
3 comments
This looks scrummy!
Thanks Sharon for your comment & for pointing out the error in the ingredients. We have now amended the recipe with the missing sugar (150g). Also thank you for suggesting this recipe could be adapted to a keto chocolate cake!
I was looking at your flourless choc cake with ganache and the amount of sugar isn’t listed. Also is the cocoa powder the only dry ingredient used?
If I sub out the semi choc for 70% and have a sugar substitute it’ll be good for keto.
Thanks I can’t wait to make this.
Regards Sharon