Flourless Chocolate Cake

Total Time:
1 hr
Prep:
10 min
Inactive:
10 min
Cook:
40 min

Yield:
8 servings
Level:
Easy

Ingredients
  • Nonstick butter spray
  • 4 ounces bittersweet chocolate, chopped
  • 1 stick cold butter
  • 1 teaspoon vanilla extract
  • 2 ounces hazelnut liqueur (recommended: Frangelico)
  • 3/4 cup sugar
  • 1/2 cup cocoa powder, sifted
  • 3 eggs, beaten
  • Chocolate Ganache, recipe follows
  • Berries, garnish
  • Powdered sugar, garnish
  • 4 ounces semisweet chocolate, chopped
  • 1/2 cup heavy cream
Directions

Preheat the oven to 375 degrees F. Spray an 8-inch round cake pan with nonstick butter spray and line bottom with parchment.

Put the chocolate, butter, vanilla and hazelnut liqueur in a large bowl on top of a double boiler. Stir the mixture frequently until combined and smooth. Remove the chocolate from heat and put the bowl into an "ice bath" to cool the chocolate.

Cook's Note: This step is important so the eggs will not cook when added to the chocolate. Mix in the sugar and cocoa powder. Stir in the eggs and pour into the prepared cake pan. Put the cake pan on a sheet tray and bake for 20 to 25 minutes.

Remove the cake from the oven and invert onto a rack over a sheet pan lined with parchment paper. Pour the ganache over the cake. Allow the cake to cool and set for 10 minutes before serving. Garnish with fresh berries and powdered sugar.

Chocolate Ganache:

Put the chocolate into a large bowl. Heat the cream in a small pot, over low heat, until hot to the touch. Pour the hot cream over the chocolate. Mix well with a rubber spatula until the chocolate melts.


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4.9 60
If you want a showstopper, yet easy peasy recipe, this is it. Decadent, delicious, special, and heavenly. It is my go-to recipe when having company for dinner. item not reviewed by moderator and published
Decadent! Chocolaty, soooo delicious! This is a keeper recipe. item not reviewed by moderator and published
awesome! I omitted the frangelico because I didn't have any and it still turned out fantastic. item not reviewed by moderator and published
So Good! So Easy! item not reviewed by moderator and published
I saw Aaron making this cake and he called it chocolate pudding. It's more like chocolate fudge...it's rich, decadent and a little goes a long way. If you like rich, dark chocolate, you will love this cake. Very easy to make! item not reviewed by moderator and published
Excellent! Very easy to make. I didn't include the Hazelnut Liquer and I didn't make the Chocolate Ganache. I was nervous because I don't have experience with using a double boiler, but everything turned out perfectly. Next time I might use a larger bowl instead of the standard glass measuring cup that I used. The measuring cup became too full and it was difficult to mix or stir the ingredients item not reviewed by moderator and published
Our family thought this was wonderful! I did use coffee instead of the frangelico. We will definitely be having this again! item not reviewed by moderator and published
I followed this recipe exactly, but used creme de cassis instead of frangelico. It was perfect. I lined the pan with parchment, baked for 25 minutes, and allowed the cake to cool completely before removing from pan. I had no trouble removing the cake from the pan with the parchment. I did use the ganache and did not think it was to rich, as I served with fresh mixed berries. I'll definitely make this again. item not reviewed by moderator and published
This should be renamed TO DIE FOR because that is what it was! AMAZING and super easy too! item not reviewed by moderator and published
I made a grown woman cry after tasting this, cooked it in a 9" silicone pan, which made it bigger and thinner, which is fine. It makes for more slices that way, which is OK because it's so rich. Made it twice, it's not too hard just take time and as directed wait for cooling before adding the eggs. Don't cheap out on chocolate, and the berries went very well with it. item not reviewed by moderator and published

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