Flourless Chocolate Cake

Craving chocolate, and wanting the ultimate way to eat it! Create the best bite of chocolate by making our recipe for flourless chocolate cake, you will not regret it! Keeps in the fridge for a while, and awaits the moment where only the crumbs are left.

Flourless Chocolate Cake

Course: DessertDifficulty: Easy

Source: Two Peas and Their Pod, Flourless Chocolate Cake

Ingredients

  • 1 cup of chocolate chips

  • ½ cup of unsalted butter

  • ¾ cup of granulated sugar

  • 1 tsp vanilla extract

  • 3 eggs

  • ¼ tsp salt

  • ½ cup of cocoa powder

  • For the ganache
  • 1 cup of chocolate chips

  • ½ cup of heavy whipping cream

Directions

  • Preheat your oven to 375 degrees and grab your springform pan.  Grab a sheet of parchment paper, and cut out a circle big enough to cover the entire bottom of the springform pan.  Spray the pan with non stick baking spray, covering the sides really well and including the bottom. Place the parchment paper on the greased bottom of the pan and set aside.
  • Take your ½ cup of butter and your 1 cup of chocolate morsels and place in a microwave safe bowl.  Place in the microwave for one minute. Once done, start to mix until all the morsels are melted into the butter. If for some reason the morsels are not melting all the way, place the bowl back in the microwave for an additional 10 seconds. 
  • Once the smooth consistency is met, add in the sugar, and combine.  Once combined add the vanilla extract and the salt. Stir, and add in the eggs that have been slightly beaten.  The last step is to add in the cocoa powder and combine.  Do not over mix. 
  • Pour into your prepared springform pan, and place in the oven for 25 minutes. Take out the cake and let cool on a rack for 10 minutes. 
  • While cooling let’s make the ganache.  Grab your microwave safe bowl and add your whipping cream and your morsels. Place in the microwave for 30 seconds; which should be just enough time to heat up the cream enough to melt the morsels till a smooth consistency. 
  • After the ten minutes has lapsed, take a butter knife and run it against the sides of the pan.  Separate the cake from the pan and flip the cake over onto a plate. Peel back the parchment paper and spread ganache over the cake. Sprinkle with some sifted powdered sugar, and cool.  Your cake is ready to eat!
 

Leave a Comment

Your email address will not be published.

*