Flourless Chocolate Cake with Salted Ganache
on Apr 04, 2023, Updated Oct 23, 2024
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This flourless chocolate cake with salted ganache is the ultimate flourless chocolate cake recipe. It is a fudge-like, rich cake that has no flour. It’s the perfect gluten-free recipe, or great for Passover, or Easter entertaining.
I love the way this luscious cake comes together!
What ingredients do you need for this flourless chocolate cake recipe?
Chocolate: The STAR of the recipe! We are melting chocolate for both the cake (obviously) and also for the super easy ganache.
Butter: Chocolate and butter are melted together as the base of the cake.
Eggs: We are using both egg yolks, and egg whites. We are whipping the egg whites and folding them in to the chocolate mixture, because this really helps the fluffiness of the cake. My first test for this recipe, I didn’t whip the egg whites and the texture fell a bit flat and dense. I think it’s worth the extra step!
Cocoa Powder: This adds a nice chocolatey and rich flavor to the cake!
Salt: AND LOTS of it! But you can also omit to your own preference.
Ganache: An easy mix of heavy cream, chocolate, vanilla, kosher salt, and flakey salt to top when spreading on the cake.
Instructions to make this recipe
Prep your pan and preheat your oven
Preheat your oven to 350 degrees. Take a 9 inch springform pan and add in a fitted parchment paper. Take the end of your butter stick and spread across the pan. Then dust on all sides with cocoa. Set aside.
Melt chocolate and butter
Begin by chopping up your chocolate. We are using semisweet chocolate bars, but you can use chocolate chips or bittersweet chocolate as well. Place in a large bowl in a double boiler with a stick of butter (cubed) and stir on medium-low until all the chocolate is melted. You can do this in a microwave in sections if you prefer in a microwave-safe bowl.
Whip egg whites
In the meantime, separate your egg whites from your egg yolks. You’ll be using both. Using a stand electric mixer, or hand mixer, beat your egg whites lightly for a few minutes, then add your sugar and keep whipping until stiff peaks form.
Finish your batter
Remove your melted chocolate mixture from the oven, and add in your vanilla extract, cocoa powder and the reserved egg yolks. Mix well and whisk until incorporated.
Slowly start folding your chocolate batter into the egg white mixture and fold in an eight formation until the two mixtures are completely combined.
Bake!
Transfer to your prepared pan and bake for 25-35 minutes (depending on your oven) where a toothpick comes out without any batter. Let rest at room temperature for 1 hour.
Make ganache and assemble
While resting, make your salted chocolate ganache glaze. Chop up your chocolate and place in a heat-safe bowl. In a small saucepan, warm through heavy cream, season with salt and add vanilla extract. While warm (do not boil), pour over the chocolate, and let it sit for a couple minutes, then whisk well to combine your ganache, let it come to room temperature then layer on the ganache with an offset spatula on the cooled cake.
Top with any of your favorite ingredients like whipped cream, fresh berries, confectioners’ sugar, vanilla ice cream or the above ganache.
Cut with a sharp knife and plate on a serving platter.
Check out the below dessert recipes for more inspiration!
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Flourless Chocolate Cake with Salted Ganache
Ingredients
- 8 ounce semisweet chocolate
- 1 stick butter
- 5 eggs, separated
- ½ cup sugar
- 1 teaspoon vanilla extract
- ½ cup cocoa powder
- Salt to taste
Salted chocolate ganache
- 1/3 cup heavy cream
- 4 oz chocolate
- 2 teaspoons vanilla extract
- Salt to taste
- Flakey salt to top
Instructions
- Preheat your oven to 350 degrees. Take a 9 inch springform pan and add in a fitted parchment paper. Take the end of your butter stick and spread across the pan. Then dust on all sides with cocoa. Set aside.
- Begin by chopping up your chocolate. We are using semisweet chocolate bars, but you can use chocolate chips or bittersweet chocolate as well. Place in a large bowl in a double boiler with a stick of butter (cubed) and stir on medium-low until all the chocolate is melted. You can do this in a microwave in sections if you prefer in a microwave-safe bowl.
- In the meantime, separate your egg whites from your egg yolks. You’ll be using both. Using a stand electric mixer, or hand mixer, beat your egg whites lightly for a few minutes, then add your sugar and keep whipping until medium peaks form.
- Remove your melted chocolate mixture from the oven, and add in your vanilla extract, cocoa powder and the reserved egg yolks, with a pinch of salt. Mix well and whisk until incorporated.
- Slowly start folding your chocolate batter into the egg white mixture and fold in an eight formation until the two mixtures are completely combined. Transfer to your prepared pan and bake for 25-30 minutes (depending on your oven) where a toothpick comes out without any batter. Let rest at room temperature for 1 hour.
- While resting, make your salted chocolate ganache glaze. Chop up your chocolate and place in a heat-safe bowl. In a small saucepan, warm through heavy cream, season with salt and add vanilla extract. While warm (do not boil), pour over the chocolate, and let it sit for a couple minutes, then whisk well to combine your ganache, let it come to room temperature then layer on the ganache with an offset spatula on the cooled cake.
- Finish with flakey salt (optional). Top with any of your favorite ingredients like whipped cream, fresh berries, confectioners’ sugar, vanilla ice cream or the above ganache.
- Cut with a sharp knife and plate on a serving platter.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
