If you are a chocolate lover, this recipe is for you! This cake has a fudgy bottom with a silky smooth, rich ganache on top. The result of this cake is actually a single round layered cake but in the photo here, you can see two slices laid side by side, giving the illusion of a double layer cake. The best part about flourless cakes is that they are also gluten-free (that makes them healthy right?)! This cake really does not have many ingredients and is very easy to make! You can enjoy it on its own or with a big scoop of ice cream. This is a King Arthur Baking recipe and has not been altered because it is immaculate as is. Bookmark for the next time that chocolate craving strikes.
Flourless Chocolate Cake 10 Steps
Preheat the oven to 375°F. Lightly grease a metal 8"-inch round cake pan; cut a piece of parchment to fit, grease it, and lay it in the bottom of the pan.
To make the cake, using a bain-marie, place 1 cup chocolate chips and 8 tablespoons butter in a metal bowl and rest over a pot of simmering water (the bottom of the bowl should not be touching the water). Stir until melted and smooth.
Stir in the sugar, salt, espresso powder and vanilla. You can add an additional teaspoon of espresso powder if you want a mocha flavor.
Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.
Spoon the batter into the prepared pan.
Bake the cake for 25 minutes; the top will have formed a thin crust, and it should register at at least 200°F on an instant-read thermometer inserted into its centre.
Remove it from the oven, and cool it in the pan for 5 minutes.
Loosen the edges of the pan with a table knife and turn it out onto a serving plate. The top will now be on the bottom; that's fine. Also, the edges will crumble a bit, which is also fine. Allow the cake to cool completely before glazing.
To make the glaze, place 1 cup chocolate chips in a heatproof bowl. In a small pot, heat the cream until it's not quite at a simmer. Pour the cream over the chocolate, stir very briefly to combine, and let rest for 5 minutes until the chocolate is completely melted and the glaze is smooth.
Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake. Slice and enjoy on its own or with ice cream!