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Flourless Chocolate Cake
This easy flourless chocolate cake is rich, fudgy and topped with a decadent ganache glaze.
Servings:
12
servings
Calories:
317
kcal
Author:
Sara
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:
317
kcal
|
Carbohydrates:
28
g
|
Protein:
4
g
|
Fat:
22
g
|
Saturated Fat:
13
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
0.4
g
|
Cholesterol:
70
mg
|
Sodium:
150
mg
|
Potassium:
222
mg
|
Fiber:
3
g
|
Sugar:
22
g
|
Vitamin A:
393
IU
|
Calcium:
30
mg
|
Iron:
2
mg