Flourless Chocolate Cake
This easy flourless chocolate cake is rich, fudgy and topped with a decadent ganache glaze.
Servings 12 servings
Calories 317kcal
Ingredients
For the Cake
- 1 cup semi sweet chocolate chips
- 8 tablespoons butter room temp
- ¾ cup sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla
- 3 eggs
- ½ cup cocoa powder
- Fresh raspberries for garnish optional
For the Glaze
- ¾ cup semisweet chocolate chips
- 3 tablespoons butter room temperature
Instructions
For the Cake
- Preheat oven to 375º Fahrenheit.
- Place chocolate chips and 8 tablespoons butter in a microwave-safe bowl.
- Microwave until the butter is melted and the chocolate chips are soft.
- Stir until mixture is smooth, then pour it into a larger mixing bowl.
- Add sugar, salt, and vanilla. Stir until combined.
- Add eggs. Mix until smooth.
- Add cocoa powder. Once again, mix together until uniform.
- Pour batter into an 8” round pan that has been lined with parchment paper.
- Bake for 30 minutes or until the internal temperature reaches 200º Fahrenheit.
- Allow cake to cool for 5 minutes before removing it from the pan.
- Turn it over (upside down) on a serving platter.
- Spread glaze evenly over cake.
- Allow glaze to cool and harden before slicing cake.
- Garnish with raspberries and enjoy.
For the Glaze
- Place chocolate chips and butter in a microwave-safe bowl.
- Microwave until the butter is melted and the chocolate chips are soft.
- Stir until glaze is smooth.
Notes
- Allow your chocolate glaze to cool before serving.
- Store in an airtight container in the fridge for up to five days.
- To freeze, place your cake in a freezer safe container or bag for up to three months.
Nutrition
Calories: 317kcal | Carbohydrates: 28g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 150mg | Potassium: 222mg | Fiber: 3g | Sugar: 22g | Vitamin A: 393IU | Calcium: 30mg | Iron: 2mg