If you love chocolate, then you’ve got to try my Triple Chocolate Cheesecake and my Easy Oreo Truffles!
Flourless Chocolate Cake is the Best Romantic Dessert!
If you’re looking for the perfect Valentine’s Day dessert, then I’ve got you covered! This flourless chocolate cake is super rich, chocolatey, and fudgey. The base of this cake only requires four ingredients, and the ganache only requires two. The ganache is totally optional for this cake, but highly suggested. Nothing wrong with extra chocolate on top! In addition to only requiring six ingredients total for the cake and the ganache, this cake can be prepared and baked in under 30 minutes! Change up the berries or extra topping as you like, but you truly can’t go wrong with this classic chocolate cake recipe. So, pour yourself a cold glass of milk, and enjoy this decadent Flourless Chocolate Cake with Chocolate Ganache!
Key Ingredients
To make this easy flourless chocolate cake recipe, you’ll need just four ingredients: eight large eggs (chilled), 16-oz. semisweet baking chocolate (broken into squares to more easily melt), pure vanilla extract, and unsalted butter. For the homemade chocolate ganache, all you’ll need is one and a half cups of semisweet chocolate chips and a half cup of heavy whipping cream. That’s it!
How To Make Flourless Chocolate Cake
First, whip 8 eggs until fluffy and light in color. The eggs end up super creamy. Then, melt the chocolate and butter in the microwave until melted and smooth. Make the cake batter by adding the whipped eggs to the melted chocolate and butter. But make sure to temper your eggs first by adding a little of the warm chocolate mixture to the eggs before adding the rest of it. Pour cake batter into a greased spring form pan lined with aluminum foil. (Do not skip this step! I doubled up on aluminum foil to prevent water from getting in the pan.) Once your pan is wrapped, place the lined pan in a larger pan like a roasting pan, and fill halfway with hot water. Bake for 25 minutes, and cool to room temperature. Keep chilled until ready to top with ganache and serve.
How To Make Chocolate Ganache
The ganache is totally optional, but I highly recommend it! (Plus, you can never go wrong with a little extra chocolate!) And it’s incredibly easy to make! It’s just chocolate and heavy cream melted, mixed together, and poured on top of a dish like this flourless chocolate cake. Place the cake back in the fridge to allow the ganache to set. To serve, I like to put strawberries and a light dusting of powdered sugar on top of the ganache.
Tips and Variations
Use high-quality chocolate (both for the cake and the ganache)! The chocolate is what makes this recipe. Change up the fruit! You can swap the fresh strawberries for raspberries, blueberries, or even nectarines. Really anything that would pair well with chocolate! Garnish with some flakey sea salt to balance out the sweetness and elevate the chocolate flavor! Change up the chocolate in the ganache! You could use dark chocolate or even white chocolate in place of the semisweet chocolate chips. Top it off with a few dollops of fresh or store-bought whipped cream! Make this an flourless orange chocolate cake by simply adding orange extract to the cake batter in place of the vanilla. Garnish with fresh orange zest before serving!
Storage, Freezing, and Reheating Instructions
Store leftover Flourless Chocolate Cake in an airtight container or plastic at in the fridge for up to 4 days. Freeze up to 3 months in an airtight, freezer-safe container or plastic bag. Reheat your chocolate cake in the microwave until warmed through, about 1-3 minutes depending on whether it’s at room temperature or frozen. Or simply allow it to thaw to room temperature.
More Chocolate Dessert Recipes To Try
The BEST Chocolate Cake Triple Chocolate Mini Cheesecakes 3-Ingredient Chocolate Mousse Easy Everyday Chocolate Cake Chocolate Chip Zucchini Bread
