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Best Fudgy Flourless Chocolate Cake with Simple Ganache

A rich, dark slice of fudgy flourless chocolate cake topped with dripping chocolate ganache.
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Make this rich, decadent flourless chocolate cake. This naturally gluten-free dessert delivers an intensely fudgy texture and is simple enough for any busy home cook to impress guests.

Ingredients

Scale
  • 8 ounces bittersweet chocolate (60-70% cacao), chopped
  • 1/2 cup (1 stick) unsalted butter
  • 3 large eggs, separated
  • 1/2 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • For Ganache: 4 ounces semi-sweet chocolate, chopped; 1/2 cup heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper. Do not use a springform pan.
  2. Melt the 8 ounces of bittersweet chocolate and butter together in a heatproof bowl set over a saucepan of simmering water, stirring until smooth. Remove from heat and let cool slightly.
  3. In a separate large bowl, beat the egg yolks and granulated sugar together until the mixture is pale yellow and thick. Stir in the vanilla extract.
  4. Gently fold the slightly cooled chocolate mixture into the egg yolk mixture until just combined. Sift the cocoa powder over the batter and fold it in until no streaks remain.
  5. In a clean, dry bowl, beat the egg whites with the pinch of salt until stiff peaks form.
  6. Gently fold one-third of the beaten egg whites into the chocolate batter to lighten it. Then, gently fold in the remaining egg whites until no white streaks are visible. Do not overmix.
  7. Pour the batter into the prepared cake pan and spread evenly.
  8. Bake for 30 to 35 minutes. The edges will look set, but the center should still be soft. The cake will sink as it cools, creating a dense, fudgy texture.
  9. Let the cake cool completely in the pan on a wire rack.
  10. Prepare the ganache: Place the 4 ounces of semi-sweet chocolate in a small bowl. Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate. Let it sit for 5 minutes, then whisk until smooth.
  11. Pour the ganache over the cooled cake. Let the ganache set before slicing.

Notes

  • Dust the cooled cake with powdered sugar or serve with fresh raspberries for a simple, elegant presentation.
  • This cake is naturally gluten-free, making it a perfect choice for those avoiding flour.
  • For an even richer flavor, use high-quality dark chocolate.

Nutrition

Find it online: https://pureplatepath.com/best-fudgy-flourless-chocolate-cake-recipe/