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Flourless Chocolate Cake with Chocolate Ganache

This classic flourless chocolate cake is rich and fudgy, with a decadent chocolate ganache topping to take it to the next level!

Two plates of flourless chocolate cake with raspberries

Homemade Flourless Chocolate Torte

Have you noticed how many restaurants have flourless chocolate cake on the dessert menu? Like chocolate lava cake and New York cheesecake, flourless chocolate cake seems to show up everywhere you go, and it’s easy to see why: it’s absolutely delicious.

When I wanted to try my hand at making one at home, I chose to make Baked‘s flourless chocolate cake recipe. I’ve always had success with their recipes, and playing it safe sounded like a plan.

This cake did not disappoint. It’s rich and dense and fudgy and so over-the-top. 

This particular recipe also includes a ganache topping. Now, that is optional, but it is pretty amazing. If you’d prefer to skip that extra step, then this cake is perfectly lovely served with ice cream or even just topped with a sprinkling of confectioners’ sugar.

(Want a smaller portion of flourless chocolate cake? Try my Flourless Chocolate Cakes for Two!)

Overhead view of ingredients for flourless chocolate cake

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

For the cake:

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
Egg whites in glass bowl

How Do You Separate Egg Yolks Without a Tool?

Believe it or not, the best way to separate egg whites from the yolks is to use your hands. I know it sounds strange, but it works well.

First, crack the egg on a flat surface. You want to make sure you don’t crack it too hard or the yolk will break and mix in with the white.

Once the egg is cracked, place one of your hands over a bowl. Pour the egg out into your hand and let the egg white slip between your fingers, into the bowl underneath. The remaining yolk can be placed in a separate bowl.

Needless to say, you’ll need to wash your hands thoroughly before and after doing this. Although it’s a little bit messy, this method works better than using the egg shells because your hands are less likely to break the yolk.

How to Make Flourless Chocolate Cake

Here’s what you’ll need to do to make rich, decadent flourless chocolate cake at home.

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.

Beaten egg whites in glass bowl

Whip the egg whites. In a separate mixing bowl, whisk the egg whites and salt until stiff peaks form.

Egg whites added to bowl of chocolate cake batter

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.

Unbaked flourless chocolate cake

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. 

Flourless chocolate cake on wire rack

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.

Overhead view of frosted flourless chocolate cake

Refrigerate. Chill the cake for 2 hours, or until the ganache has set, and let the cake come to room temperature before serving.

Closeup of flourless chocolate cake on cake stand

Tips for Success

Here are some tips and pointers for a perfect flourless chocolate cake:

  • Use a high-quality chocolate. It’s the key ingredient in this recipe, so it’s worth it to splurge on a good brand!
  • Don’t over-mix. Use a light hand when folding in the egg whites, otherwise they’re likely to deflate.
  • Don’t over-bake. When the cake is done, it will be set and have a thin crust on the top.

Serving Suggestions

This 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!

Overhead view of sliced flourless chocolate cake with one piece removed

How to Store

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.

Can This Recipe Be Frozen?

Yes, this cake can be frozen. Wrap it tightly in plastic wrap and store it in the freezer for up to 3 months. Thaw the cake at room temperature before serving.

Overhead view of flourless chocolate cake on plate with raspberries

Flourless Chocolate Cake with Chocolate Ganache

Yield 8 to 10 servings
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes

If you want a full-out chocolate dessert experience, look no further than this Flourless Chocolate Cake with Chocolate Ganache.

Flourless chocolate cake on plate with raspberries

Ingredients

For the cake:

  • 10 ounces (284g) dark chocolate (60-70%), coarsely chopped
  • 10 tablespoons (141g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 7 large eggs, separated
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt

For the ganache:

  • 9 ounces (255g) dark chocolate (60-72%), coarsely chopped
  • 1/2 cup (118ml) heavy cream
  • 1/4 cup (59ml) light corn syrup
  • 1 tablespoon vanilla extract

Instructions

To make the cake:

  1. Preheat oven to 350°F. Generously butter the bottom and sides of a 9-inch springform pan. Line the bottom of the pan with parchment paper. Butter the parchment.
  2. Place the chocolate in a microwave-safe bowl. Heat at half power in microwave in 30-second increments until the chocolate melts when stirred. Set aside to cool.
  3. Using an electric mixer on medium-high speed, beat the butter and sugar until light and fluffy.
  4. Reduce mixer speed to low. Add the egg yolks, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
  5. Add the cooled chocolate and mix until combined. Mix in the vanilla.
  6. In a large bowl, whisk the egg whites and salt to stiff peaks. Gently fold about 1 cup of the whipped whites into the chocolate mixture. Add the remaining egg whites and continue folding gently just until combined.
  7. Transfer the batter to the prepared pan and smooth the top evenly.
  8. Bake 30-35 minutes, or until the top of the cake is set. Do not overbake.
  9. Transfer the pan to a wire rack to cool completely. Once it has cooled, use a thin knife to loosen the cake from the sides of the pan. Then, remove the sides of the pan.
  10. Invert the cake onto a wire rack and peel off the parchment paper. Use another rack or a plate to flip the cake upright.

To make the ganache:

  1. Place the chocolate in a large heatproof bowl. Set aside.
  2. Combine the cream and corn syrup in a small saucepan. Bring to a boil over medium heat.
  3. Remove the cream mixture from the heat and pour over the chocolate. Allow to sit for 2 minutes.
  4. Slowly stir the cream mixture and chocolate until the chocolate has melted and the mixture is combined and smooth. Whisk for 2-3 minutes to cool the ganache slightly. Stir in the vanilla.
  5. Place the cake on a wire rack, and place the rack on a parchment-lined baking sheet.
  6. Pour about 3/4 cup of the ganache over the cake. Use an offset spatula to smooth and spread the ganache just to the edges of the cake. Place the cake in the freezer for 5 minutes to set the ganache.
  7. Then, pour the remaining ganache over the cake, allowing the glaze to run down the sides of the cake. You can use an offset spatula to smooth the ganache evenly on the top and sides of the cake, or just let the ganache pour over the sides naturally.
  8. Chill the cake for 2 hours, or until the ganache has set.
  9. Serve and store at room temperature.

Notes

Recipe slightly adapted from Baked: New Frontiers in Baking.

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.

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    30 Comments on “Flourless Chocolate Cake with Chocolate Ganache”

  1. I own Baked’s cookbooks, and I adore them. This looks like the perfect cake to celebrate a birthday. Happy belated!

  2. My favorite chocolate dessert is Chocolate Turtle Pudding Poke Cake found here: http://incindyskitchen.blogspot.com/2012/11/chocolate-turtle-pudding-poke-cake-my.html

  3. Happy Belated to one of my Favorite food Bloggers!!!

    That slice of chocolate cake looks perfect in everyday!!

  4. OK, I have to ask. You obviously don’t eat all the things you bake. I have been on a pie baking binge of late, but two of us can’t possibly eat it all. What do you do with your “leftovers?”

  5. That looks wonderful Jennifer. I especially liked the slice. Could have happily whipped that off the plate will you were looking in the other direction!

  6. This looks soooo delicious! Belated birthday wishes… 🙂

  7. ThisCake loos amazing! i just wondering the texture.. it must be very light and airy.

  8. Mmm….delicious looking! I really like a simple dense chocolate cake that my local Wegman’s bakes. But a slice of chocolate pecan pie is always a fall treat to be enjoyed as well! Thank goodness fall is upon us! Now I can enjoy a slice with a hot cup of tea and a book!

  9. If I had that cake in front of me now, I might have to consume the WHOLE thing…It looks VERY nice.

  10. Flourless chocolate cake is just about my favorite type of cake – chocolate to the max. I’d pick the same for my birthday too. Looks delicious and your dinner date sounds wonderful, too. : )

  11. The recipe sounds amazingly good. Beautiful pix!

  12. Happy belated birthday!!

    I love Baked and I looooove this chocolate cake!!! PERFECT! I’m drooling over that ganache

  13. This cake looks fantastic! I’ve had flourless chocolate cake before, but never with ganache. I can only imagine how much more decadent it would be.

    Happy belated birthday!

  14. I am definitely bookmarking this. I said to myself the other day that I would keep things simple this year and make a flourless chocoloate cake for my birthday. And here it is, a recipe for flourless chocolate cake!

  15. I’m always wary about flourless cakes because so many of them are dry…but this looks crazy insaney fudgy! Gotta love those Baked boys and their cakes!

  16. Girl, you can never have too much chocolate on your birthday. That should be a life motto! Cake looks fab!

  17. Jennifer,
    Gorgeous cake. I’ve never made a flourless cake before but I’ve got to try this one. Hope you had a great Birthday.
    Annamaria

  18. Oh man Jennifer this looks amazing. That oozing ganache is just killing me! Flourless chocolate cake has to be the most delicious and decadent thing. I would love a slice!!

  19. I made this cake today and just love it!! I had some Chambord so put some in the Ganache, it was fabulous! I baked my cake for 35 minutes and the top was set but when I flipped it out of the pan, it was soft in the middle. Is this normal for this cake. It remeinded me of the molten cakes somewhat. Delicious!!

  20. Happy Birthday Jennifer!
    I would happily bake your birthday cake and use your favorite recipe!
    It’s so much fun to bake for fellow bakers who appreciate it!

  21. So I’m making this for my cousin’s wedding. I just pulled it out of the oven and it smells delicious!
    Question: the top is set but I can tell that the inside is not quite set (its a little jiggly). Is that right??

  22. Hi! If you were to add Kahlua, where would you add it and how much? Thanks!

  23. Looks like a gorgeous cake! Thanks a lot for all your amazing recipes 😋 Can I use something else instead of the corn syrup please?

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