Flourless Chocolate Cake with Chocolate Ganache

What You’ll Need

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

For the cake:

• Dark chocolate – Use 60-70% for this recipe.
• Unsalted butter – Learn more: Unsalted or Salted Butter: Which is Better for Baking?
• Granulated sugar
• Eggs
• Vanilla extract
• Salt

For the ganache:

• Dark chocolate 
• Heavy cream
• Light corn syrup – This has a milder flavor than dark corn syrup, which is what you want here.
• Vanilla extract

How to Make Flourless Chocolate Cake

To make the cake:

• Prepare. Preheat your oven to 350°F. Generously butter the bottom and sides of a 9-inch springform pan, then line the bottom of the pan with parchment paper and butter the parchment.
• Melt the chocolate. Place the chocolate in a microwave-safe bowl. Microwave at half power in 30-second increments until the chocolate melts when you stir it. Let this cool slightly.
• Cream the butter and sugar. Use an electric mixer on medium-high speed to beat the butter and sugar until they’re light and fluffy.
• Add the next three ingredients. Reduce the mixer speed to low, then beat in the egg yolks one at a time. Scrape down the sides of the bowl if needed, then mix in the chocolate and vanilla.

• Whip the egg whites. In a separate mixing bowl, whisk the egg whites and salt until stiff peaks form.
• Finish the batter. Gently fold about a cup of the egg whites into the chocolate mixture. Add the remaining egg whites and continue folding just until combined, being careful not to over-mix.
• Bake. Transfer the batter to the prepared pan and use a spatula to smooth the top. Bake for 30 to 35 minutes, or until the top of the cake is set. 
• Cool. Place the pan on a wire rack to cool completely. Once it has cooled, run a thin knife along the edges of the pan to loosen it before removing the sides. Invert the cake onto a wire rack and remove the parchment paper, then use another rack or a plate to flip the cake upright.

To make the ganache:

• Prepare. Set the chocolate in a large heatproof bowl. Place the cake on a wire rack, and place the rack on a parchment-lined baking sheet to catch any excess ganache.
• Heat the cream and corn syrup. Pour the cream and corn syrup into a small saucepan. Bring the mixture to a boil over medium heat.
• Finish the ganache. Pour the cream mixture over the chocolate and let it sit for about 2 minutes. After this, slowly stir until the chocolate has melted and the mixture is smooth. Whisk for 2 to 3 minutes to cool the ganache slightly, then stir in the vanilla.

• Frost the cake. Pour about 3/4 cup of the ganache onto the top of the cake. Using an offset spatula, smooth and spread the ganache just to the edges of the cake. Freeze for 5 minutes, then pour the remaining ganache over the cake, letting it run down the sides. You can use an offset spatula to smooth the ganache on the top and sides of the cake, or just let it flow over the sides naturally.
• Refrigerate. Chill the cake for 2 hours, or until the ganache has set, and let the cake come to room temperature before serving.

Serving Suggestions

This flourless chocolate cake is rich and chocolatey, so a small slice goes a long way. Serve it with a dollop of whipped cream or a scoop of ice cream if you skip the ganache, or dust it with powdered sugar.

Whether or not you frost the cake, fresh raspberries or strawberries are the perfect finishing touch to offset some of that richness!

How to Store

• Room temperature: This cake can be stored at room temperature, covered, for up to 3 days. Smaller amounts of leftovers can be transferred to an airtight container.
• Freezer: Wrap this flourless chocolate cake tightly in plastic wrap and store it in the freezer for up to 3 months. Thaw the cake at room temperature before serving.

Video Tutorial: Flourless Chocolate Cake

More Chocolate Cake Recipes

• One-Bowl Chocolate Cake
• Chocolate Sheet Cake
• 6-Inch Chocolate Cake with Marshmallow Frosting
• Chocolate Eclair Cake
• Mini Chocolate Bundt Cakes with Peanut Butter Filling