When I’m traveling with my parents we never pass up the dessert menu at restaurants. My mom and I love anything chocolate, whereas my dad and husband prefer the fruity desserts. On our trip to Hilton Head Island in May we ate at a delicious oceanfront restaurant called Coast. Even though I was stuffed from their shrimp nachos and crab cake sandwich, my mom and I couldn’t say no to their flourless chocolate cake. It was so good! Super rich and fudgy with an intense chocolate flavor. It got me thinking—why have I never made one before?! It’s my idea of the perfect dessert: chocolatey, dense and decadent!
Since the recipe doesn’t use flour or any leavening agents, the cake doesn’t rise. It stays super dense and moist, more like a brownie or fudge. The strong chocolate flavor comes from both cocoa powder and bittersweet chocolate chips. Then the vanilla extract and espresso powder enhance it even further. And as if that’s not enough chocolate, I topped it with chocolate ganache to make it even more sinful! You can either serve immediately or store in the refrigerator. When the cake is chilled it’s even more fudge-like (let it warm up to room temperature for the ganache to soften). Let me warn you: it is RICH! A little goes a long way, but if you’re a chocoholic like me, you’ll probably still go back for seconds ;) enjoy!
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Flourless Chocolate Cake with Chocolate Ganache
A rich, decadent dessert for the chocolate lover.
For the Cake
- 1/2 cup unsalted butter
- 1 cup bittersweet chocolate chips
- 3/4 cup sugar
- 1 tsp. espresso powder
- 1 tsp. pure vanilla extract
- 1/2 tsp. salt
- 3 large eggs
- 1/2 cup unsweetened cocoa powder
For the Ganache
- 1/2 cup heavy whipping cream
- 4 oz. bittersweet chocolate chips
- cocoa powder for dusting on top (optional)
Preheat oven to 350F. Coat an 8" round cake pan with cooking spray then place a round piece of parchment paper in the bottom. Set aside.
In a medium sauce pan over low heat, add the butter and chocolate chips. Stir continuously until melted and smooth.
Sift in the sugar and espresso powder, whisking until combined. Whisk in the vanilla extract. Add the eggs one at a time, whisking between each addition. Once smooth, sift in the cocoa powder and whisk until combined.
Pour batter evenly into prepared pan and bake for 20 – 25 minutes, until a thin crust forms on top of the cake. Let cool in pan for 5 minutes then transfer to cooling rack.
To make the ganache, place chocolate in a medium size heat-proof bowl and set aside. Heat heavy whipping cream in a small sauce pan over low heat just until it starts to simmer. Pour over the chocolate and let sit for 5 minutes, then whisk until smooth. Let it cool slightly then pour over the cooled cake. Dust with cocoa powder if desired. Enjoy!
*Based on recipe from King Arthur Flour.