Monday, March 9, 2020

Flourless Chocolate Cake

Yield: 16 servings


  • Cake
    • 1 1/2 cups semisweet chocolate chips
    • 3/4 cups butter
    • 1 cup + 2 tbsp granulated sugar
    • 1/4 + 1/8 tsp salt
    • 1 1/2 tsp espresso powder
    • 1 1/2 tsp vanilla extract
    • 5 eggs
    • 3/4 cup cocoa powder
  • Ganache
    • 1/2 cup heavy whipping cream
    • 1.5 cups semisweet chocolate chips
  • Chocolate buttercream frosting
    • I reused some extra frosting left over from this cake.


  1. Melt the semisweet chocolate chips and butter in a microwave-safe bowl.  Go slowly, heating in short bursts and stirring often.
  2. Add the sugar, salt, espresso powder, and vanilla to the mixture and mix together.
  3. Add the eggs, beating until smooth.  Add the cocoa powder and mix until combined.
  4. Line the bottom of a 9" spring-form pan with parchment paper.  Grease the sides.
  5. Pour the mixture into the spring-form pan.
  6. Bake at 375°F for 20-25 minutes.  Check the temperature with an instant-read thermometer.  When it reaches 200°F, it's done.
    • The toothpick method doesn't work for a flourless cake.
  7. Remove the cake from the oven and cool on a wire rack.
  8. Run knife along the edge to loosen the cake, and then remove the spring form mold.  You should be able to slide the parchment paper off the pan.
  9. Transfer the cake onto a cardboard round that has been trimmed to be slightly smaller than the cake.  Be sure to let it cool completely before making the ganache.
  10. For the ganache, warm the cream in the microwave until just starting to simmer.  Place the chocolate in a bowl, and pour the cream over top.  Let stand briefly, and stir with a spoon vigorously to mix together.  If needed, you can microwave for a few more seconds.
  11. Place the cake on a wire rack.  Spoon the ganache over the cake, and gently spread over the top and down the sides.  Let it run over the sides and drip off the bottom.  When done, the entire cake should be covered.
  12. Let stand until the ganache has fully set.
  13. Using a piping bag with a star tip, pipe the chocolate buttercream frosting into small swirls as shown in the picture.
  14. Cover and cool until ready to serve.
Adapted from Pudge Factor.

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