Ways to Make the Chocolate Shine
The cake itself doesn’t require too many ingredients, but there are a few that set it apart from other recipes you may come across.
A tiny bit of espresso powder and vanilla extract amplify the chocolate flavor without overpowering it.A combination of light brown sugar and granulated sugar gives the cake a fudgy texture and a rounded flavor with a certain je ne sais quoi.Dutch-process cocoa powder is less acidic than natural cocoa powder, providing a smoother and more intense chocolate flavor.Add a pinch of salt to the ganache—this is something I learned from a dear chef in culinary school. It brings out the flavor of the chocolate.
The Easiest Chocolate Ganache
To make the ganache, heat heavy cream in a saucepan and pour it over finely chopped chocolate—I recommend 60% bittersweet chocolate. Stir to melt the chocolate and create a silky-smooth ganache. Then, pour it over the cake and let it set. That’s it! Though I recommend chopped chocolate bars, you can use chocolate chips. However, they contain stabilizers that prevent them fully melting—you will see tiny specks of chocolate in the ganache. That’s why ganache made with chocolate chips is just a touch thicker and less fluid. You may need to add more heavy cream to thin it out. As the ganache cools it will thicken, sometimes too much. You may be tempted to reheat it in the microwave. Avoid the temptation! Microwaves are often too direct and strong, causing the ganache to overheat and break. Instead, reheat it slowly on a double boiler—a bowl set over a pot of simmering water.
Tips for Baking the Best Flourless Chocolate Cake
Don’t overbake the cake. You want some moist crumbs, but no wet batter, clinging onto a toothpick inserted into the center. If the toothpick comes out clean, it’s overbaked. Take care when removing the cake from the pan. To avoid breaking the cake, run a small offset spatula or paring knife around it to release it from the pan. Flip a large plate on top of the cake pan. Place one hand under the cake pan and the other on top of the plate. In one swift motion, flip it so that the plate is now on the bottom. You’ll feel the cake release onto the plate. Remove the pan to reveal it. Peel off and discard the parchment. Place a serving platter upside down on top of the cake and flip once more so that the cake is now right side up.
Make It Look Nice
The cake puffs up as it bakes then settles as it cools, creating valleys and dips on top. It may also have a super thin, paper-like crust on top. This is totally normal! The ganache softens the crust. for one silky, fudgy cake. If you’d like the ganache to look smooth on top, flip the cake over so that the flat bottom is facing up. To get a super clean slice of cake, use a hot, dry knife to cut it. Fill a tall container with hot water. Dip a sharp knife in the water until it feels warm to the touch and then carefully wipe the blade dry with a clean towel. Be sure to wipe the knife between each slice and dip in the water to warm it up as needed.
Jazz Up Your Flourless Chocolate Cake
When I was in college, I worked at a bakery in Providence, Rhode Island. My favorite dessert was their flourless chocolate cake served with whipped cream and raspberry sauce. I’m sticking to that spirit with this recipe. Both cut through the richness of the fudgy cake and provide a wonderful textural contrast. Raspberries not your thing? Top the cake with whatever suits you. Here are some ideas:
Fold orange zest into the whipped cream and serve with orange supremes. Serve it with fresh or macerated strawberries.Top the ganache with toasted nuts, such as sliced almonds, chopped hazelnuts, or crushed peanuts.Try a passionfruit coulis! The tartness of the passionfruit pairs beautifully with chocolate. This is a pairing I’ve loved since my chocolates classes in pastry school. Serve with a dollop of whipped cream and sprinkle of cacao nibs for a bitter, earthy, crunchy contrast.Fold crème fraîche or yogurt into the whipped cream to create a tangy whipped topping.
More Decadent Chocolate Cakes
Bittersweet Chocolate Cake Chocolate Ganache Torte Chocolate Layer Cake Chocolate Lava Cake Chipotle Flourless Chocolate Cake
Nonstick cooking spray 10 tablespoons (143g) unsalted butter, cut into 1-tablespoon pieces 6 ounces (171g) 60% bittersweet chocolate, chopped 3/4 teaspoon espresso powder 1/3 cup (72g) light brown sugar, tightly packed 1/2 cup (113g) granulated sugar 1/2 teaspoon kosher salt 1 teaspoon vanilla extract 3 large eggs, at room temperature 1/3 cup (37g) Dutch-process cocoa powder
For the ganache
2 ounces (56g) 60% bittersweet chocolate, finely chopped (see recipe note) Pinch kosher salt 1/4 cup heavy cream
For serving
Whipped cream Fresh raspberries
Lightly spray the bottom of an 8-inch round cake pan with nonstick cooking spray. Line the bottom of the pan with parchment paper. Then, spray it once more, taking care to grease the parchment and sides. Set it aside. Add the cocoa powder and whisk until no dry bits remain. In a small saucepan set over medium heat, add the heavy cream and heat until it comes to a simmer, with some vigorous bubbling around the edges and steam coming off the surface, 1 to 2 minutes. Do not let it boil. Immediately pour the hot cream over the chocolate. Let sit for a minute, then stir until it is smooth, silky, and fluid. Store the cake covered tightly with plastic wrap or in an airtight container at room temperature for up to 2 days or up to 5 days in the refrigerator. If the cake has been topped with fresh fruit, remove the fruit before leaving it on the counter, or store the cake in the refrigerator. Did you love the recipe? Leave us some stars below!
