Description
Indulge in this Flourless Chocolate Cake—a rich, fudgy, gluten-free masterpiece topped with a silky chocolate ganache. Baked in one bowl with simple pantry staples, it’s the perfect elegant dessert for Passover, National Tartan Day, or any time you crave a decadent chocolate fix.
Ingredients
For the Cake:
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1 cup salted butter
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1 3/4 cups semi-sweet chocolate chips
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3 large eggs
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1/2 cup granulated sugar
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1/4 cup packed brown sugar
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9/16 cup unsweetened cocoa powder (scant 2/3 cup)
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1 1/2 tsp vanilla extract
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1/4 tsp salt
For the Ganache:
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1/3 cup heavy cream
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2 tbsp butter
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3/4 cup semi-sweet chocolate chips
Instructions
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Preheat oven to 375°F (190°C). Line an 8-inch round pan or springform pan with parchment paper and grease lightly.
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In a microwave-safe bowl, melt butter and chocolate chips in 30-second intervals, stirring until smooth.
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Whisk in eggs, both sugars, vanilla, salt, and cocoa powder until the mixture is smooth and glossy.
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Pour the batter into the prepared pan and smooth the top.
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Bake for 20–23 minutes, or until the top is set and slightly cracked. Let cool completely in the pan.
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To make the ganache, heat cream and butter in a small saucepan until just simmering. Remove from heat, add chocolate chips, and stir until smooth.
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Pour ganache over the cooled cake, spreading evenly. Chill for at least 30 minutes to set.
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Dust with cocoa powder before slicing. Serve slightly chilled or at room temperature.
Notes
This cake is even better the next day. For a darker chocolate flavor, use bittersweet chips. Make sure the cake is fully cooled before adding ganache.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American, Jewish
