Flourless Chocolate Cake with Ganache
Indulge in the rich, velvety decadence of Flourless Chocolate Cake with Ganache—a dessert that's as luxurious as it is simple to make. This flourless delight is a chocolate lover's dream, boasting an intensely rich and fudgy texture that melts in your mouth with every bite. With just a handful of basic ingredients, including butter, sugar, cocoa powder, eggs, and vanilla extract, you'll create a masterpiece that's sure to impress even the most discerning palates.
The magic begins with a moist and tender chocolate cake that's remarkably easy to prepare. As it bakes to perfection, the aroma of chocolate fills your kitchen, building anticipation for the indulgent treat to come. Once cooled, this luscious cake is crowned with a glossy layer of ganache—a velvety-smooth mixture of cream and semisweet chocolate—that adds an extra layer of decadence and irresistible flavor. Whether you're celebrating a special occasion or simply craving a dose of chocolatey bliss, this Flourless Chocolate Cake with Ganache is sure to steal the show at any gathering. So, preheat your oven, gather your ingredients, and prepare to delight your senses with this unforgettable dessert experience.
This moist, tender and luscious cake is crowned with a glossy layer of ganache—a velvety-smooth mixture of cream and semisweet chocolate—that adds an extra layer of decadence and irresistible flavor.
- 1 cup unsalted butter (cut into pieces)
- 1 1/2 cups granulated sugar
- 1 cup water
- 3/4 cup unsweetened cocoa powder
- 4 large eggs (lightly beaten)
- 1 tsp vanilla extract
- 1 cup heavy cream
- 8 oz semisweet chocolate chips
- 1 tbsp unsalted butter
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a medium saucepan, combine the butter, sugar, water, and cocoa powder. Cook over medium heat, stirring constantly, until the butter is melted and the mixture is smooth. Remove from heat and let cool slightly.
- Once the cocoa mixture has cooled a bit, gradually whisk in the beaten eggs and vanilla extract until well combined.
- Pour the batter into the prepared cake pan and bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
- Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
- While the cake is cooling, prepare the ganache.
- In a small saucepan, heat the heavy cream over medium heat until it's hot but not boiling. Alternatively, you can heat the cream in the microwave in a microwave-safe bowl.
- Place the semisweet chocolate chips in a heatproof bowl. Pour the hot cream over the chocolate chips and let it sit for 2-3 minutes to soften the chocolate.
- After the chocolate has softened, gently stir the mixture with a spatula until the chocolate chips are completely melted and the ganache is smooth and shiny.
- If the chocolate chips are not fully melted after stirring, microwave the mixture in short intervals, stirring after each interval, until the chocolate is completely melted and the ganache is smooth. Be careful not to overheat the mixture.
- Once the ganache is smooth, add the unsalted butter to the mixture and stir until it's fully incorporated. The butter will add richness and shine to the ganache.
- Let the ganache cool for a few minutes until it thickens slightly, then pour it over the cooled cake, allowing it to drip down the sides.
- Once the ganache has set, slice the cake and serve. Enjoy the rich, decadent goodness of this flourless chocolate cake with ganache!
- Allow the ganache to cool slightly before using it as a glaze, frosting, or filling for your desserts. It will thicken as it cools.
- Use the ganache immediately, or store it in an airtight container in the refrigerator for up to one week. Reheat the ganache gently before using it if it becomes too thick.