This is a gluten-free chocolate cake that’s covered with a silky chocolate ganache.
It’s decadent, but not too sweet.
Its easy enough to whip up the moment a chocolate craving strikes.
Simply Recipes / Cambrea Gordon
Stir to melt the chocolate and create a silky-smooth ganache.
Then, pour it over the cake and let it set.
Though I recommend chopped chocolate bars, it’s possible for you to use chocolate chips.
Simply Recipes / Cambrea Gordon
However, they contain stabilizers that prevent them fully meltingyou will see tiny specks of chocolate in the ganache.
That’s why ganache made with chocolate chips is just a touch thicker and less fluid.
You may need to add more heavy cream to thin it out.
Simply Recipes / Cambrea Gordon
As the ganache cools it will thicken, sometimes too much.
You may be tempted to reheat it in the microwave.
Avoid the temptation!Microwaves are often too direct and strong, causing the ganache to overheat and break.
Simply Recipes / Cambrea Gordon
Instead, reheat it slowly on a double boilera bowl set over a pot of simmering water.
Tips for Baking the Best Flourless Chocolate Cake
Dont overbake the cake.
You want some moist crumbs, but no wet batter, clinging onto a toothpick inserted into the center.
Simply Recipes / Cambrea Gordon
If the toothpick comes out clean, its overbaked.
Take care when removing the cake from the pan.
Flip a large plate on top of the cake pan.
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Place one hand under the cake pan and the other on top of the plate.
In one swift motion, flip it so that the plate is now on the bottom.
You’ll feel the cake release onto the plate.
Simply Recipes / Cambrea Gordon
Remove the pan to reveal it.
Peel off and discard the parchment.
It may also have a super thin, paper-like crust on top.
Simply Recipes / Cambrea Gordon
This is totally normal!
The ganache softens the crust.
for one silky, fudgy cake.
Simply Recipes / Cambrea Gordon
To get a super clean slice of cake, use a hot, dry knife to cut it.
Fill a tall container with hot water.
My favorite dessert was their flourless chocolate cake served with whipped cream and raspberry sauce.
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I’m sticking to that spirit with this recipe.
Both cut through the richness of the fudgy cake and provide a wonderful textural contrast.
Raspberries not your thing?
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Top the cake with whatever suits you.
Lightly spray the bottom of an 8-inch round cake pan with nonstick cooking spray.
Line the bottom of the pan with parchment paper.
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Then, spray it once more, taking care to grease the parchment and sides.
In a medium saucepan, add 2 inches of water and bring it to a simmer over medium heat.
The water should not touch the bottom of the bowl.
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Stir until the butter and chocolate are fully melted.
Remove the bowl from the heat and whisk in the espresso powder.
Let the chocolate mixture cool slightly, about 5 minutes.
Simply Recipes / Cambrea Gordon
Whisk in both sugars and salt until there are no visible lumps of sugar.
Add the vanilla and whisk to combine.
Add the eggs, one a time, whisking well after each addition, about 30 seconds each.
Do not add the next egg until the previous is fully incorporated.
The mixture may look brokencontinue whisking until smooth.
Add the cocoa powder and whisk until no dry bits remain.
Set the pan on a wire rack until slightly cooled, 10 to 15 minutes.
Run a small offset spatula or paring knife around the cake.
Flip the cake out onto a serving platter or cake stand.
Peel off and discard the parchment paper.
Let the cake fully cool.
In a heatproof bowl, add the chocolate and a pinch of salt.
Do not let it boil.
Immediately pour the hot cream over the chocolate.
Let sit for a minute, then stir until it is smooth, silky, and fluid.
Troubleshooting Tip!
Still see bits of unmelted chocolate?
Did the ganache cool too much and is no longer pourable?
Do not add too much, otherwise it wont set on the cake.
Pour the warm ganache over the cooled cake.
Dont worry if it drips down the sides.
Let the ganache set on the cake at room temperature for 30 minutes to 1 hour.
You could pop it in the fridge for about 10 minutes instead.
For the best texture, serve the cake at room temperature.
Use a hot, dry knife to cut clean slices, wiping the knife clean between each cut.
Serve with whipped cream and fresh raspberries.
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