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+ servings

Flourless Chocolate Cake

With its creamy chocolate cake complimented by a thin layer of cool silky ganache on top, this gluten free flourless chocolate cake is every chocolate lover's dream.
Course Dessert
Cuisine American
Keyword chocolate ganache, flourless chocolate cake
Prep Time 15 minutes
Cook Time 30 minutes
Servings 16
Calories 254kcal


For layer of ganache:


  • Place one rack in the bottom position of your oven and one rack in the middle. The middle rack offers the most even heat and air circulation which helps your cake bake consistently.
    Then preheat your oven to 350 ℉.
    Next, you'll want to line an 8" baking pan with parchment paper. First grease the parchment paper and place it in the bottom of the pan so the cake doesn't stick. Set aside.
  • Cut your butter into pieces so it melts evenly. And break up your chocolate bars, as well. Melt them together in a double boiler or in the microwave in a microwave safe bowl if you prefer.
    In a large mixing bowl, whisk sugar and vanilla into the chocolate mixture. Then whisk in your eggs.
    Now add your cocoa powder and salt. And whisk this all together until the batter is heavy like brownie batter.
    After this, pour your batter into your prepared baking pan and set aside.
  • Steam up your oven
    Before you place your cake in the oven, boil a kettle of water on your stovetop, and place a heavy pan (I use my roasting pan) on the bottom rack of your oven. Carefully fill with about one inch of boiling water.
    Then place you cake on the middle rack above. Bake for 30 minutes. Since ovens vary, check your cake after 25 minutes. 
    Take your cake out of the oven and place on a cooling rack. After only 10 minutes, run a sharp knife around the edges of the warm cake to help release it. Then invert it onto your serving plate. 
    The parchment paper may be stuck to the cake. You can simply peel it away.
    Let the cake cool 1-2 hours before topping with ganache. At this point, I place it in the fridge.
  • For chocolate ganache
    Place your chocolate chips in a heat-proof bowl. Heat heavy cream in a small saucepan to a low simmer until tiny bubbles form around the edge.
    Then pour the cream over your chocolate chips, stir and let them melt. This takes 3-5 minutes. Then stir until completely melted.
  • Spoon the glaze over your cake and spread it so it even drips over the sides. 
    Now I know you want to dig right in, but your ganache needs to set for an hour or two. I like to place it back in the fridge.
    Then you will be able to decorate you cake: dusting with powdered sugar, topping with berries, with whipped cream or however you prefer to serve it. 



  • Line your 8" baking pan with parchment paper. And be sure to grease the parchment paper so the cake doesn't stick.
  • Flourless cakes baked with steam tend to be slightly more fudgy than cakey. You can steam up your oven by placing a heavy pan (I use my roasting pan) on the bottom rack of your oven and carefully fill with about one inch of boiling water.
  • I use Ghirardelli semi-sweet baking chocolate because this cake deserves a good chocolate. You can go with any chocolate you prefer. 
  • Doneness test: Insert a toothpick into the center. When it comes out clean, your cake is ready to be taken out of the oven.
  • For easy slicing, use a sharp knife dipped in hot water. Repeat dipping your knife in hot water and wiping dry for each slice.
  • Your cake will keep, covered in the refrigerator for up to 4-5 days. If you top your cake with berries, remove them so the cake doesn’t get soggy. You can also freeze it for up to 3 months.


Calories: 254kcal