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Best, Easiest, Fudgiest Flourless Chocolate Cake with Simple Ganache

A decadent slice of flourless chocolate cake with a shiny dark chocolate ganache topping on a white plate.
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This recipe gives you a rich, fudgy, and naturally gluten-free chocolate cake perfect for any special occasion. It uses few ingredients and simple, one-bowl preparation for an easy, decadent dessert.

Ingredients

Scale
  • 8 ounces bittersweet chocolate (60-70% cacao), chopped
  • 1/2 cup (1 stick or 113g) unsalted butter
  • 3 large eggs, separated
  • 1/2 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • For the Ganache Topping: 4 ounces semi-sweet chocolate, chopped; 1/2 cup heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
  2. Place the chopped bittersweet chocolate and butter in a heatproof bowl set over a saucepan of simmering water (a double boiler). Stir until completely melted and smooth. Remove from heat and let cool slightly.
  3. In a separate large bowl, beat the egg yolks with the granulated sugar until the mixture is pale yellow and thick. Stir in the cocoa powder and vanilla extract into the yolk mixture.
  4. Gently fold the slightly cooled melted chocolate mixture into the yolk mixture until just combined.
  5. In a clean, dry bowl, beat the egg whites with the pinch of salt until stiff peaks form.
  6. Gently fold one-third of the beaten egg whites into the chocolate batter to lighten it. Then, carefully fold in the remaining egg whites until no white streaks remain. Do not overmix.
  7. Pour the batter into the prepared cake pan. Bake for 30 to 35 minutes. The edges will look set, but the center will still look soft.
  8. Let the cake cool completely in the pan on a wire rack. The cake will sink slightly as it cools; this is normal for a flourless chocolate cake.
  9. Prepare the ganache: Place the chopped semi-sweet chocolate in a small bowl. Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate. Let it sit for 5 minutes, then whisk until smooth.
  10. Pour the warm ganache over the cooled cake. Let the ganache set slightly before slicing and serving.

Notes

  • Chill the cake for at least 2 hours before serving for the best fudgy texture.
  • You can dust the top with unsweetened cocoa powder instead of ganache if you prefer a simpler finish.
  • This is a naturally gluten-free chocolate dessert, making it safe for those avoiding flour.

Nutrition

Find it online: https://mdlatdmm.com/flourless-chocolate-cake-recipe-fudgy-easy/