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Decadent & Easy One-Bowl Flourless Chocolate Cake with Silky Ganache

Close-up of a rich, dark slice of flourless chocolate cake topped with glossy, dripping chocolate ganache.
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Make this rich, fudgy flourless chocolate cake in one bowl. It is naturally gluten-free, simple to prepare, and topped with a smooth chocolate ganache, making it perfect for special occasions.

Ingredients

Scale
  • 8 ounces dark chocolate (70% cacao or higher), chopped
  • 1/2 cup (1 stick or 113g) unsalted butter
  • 3 large eggs, separated
  • 1/2 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • For the Ganache: 4 ounces dark chocolate, chopped; 1/2 cup heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
  2. Place the 8 ounces of chopped dark chocolate and butter in a heatproof bowl set over a saucepan of simmering water (or microwave in short bursts). Stir until completely melted and smooth. Remove from heat and let cool slightly.
  3. In a separate large bowl, whisk the egg yolks and granulated sugar together until pale and slightly thickened, about 2 minutes.
  4. Whisk the melted chocolate mixture, cocoa powder, vanilla extract, and salt into the egg yolk mixture until just combined.
  5. In a clean, dry bowl, beat the egg whites with an electric mixer until stiff peaks form.
  6. Gently fold one-third of the beaten egg whites into the chocolate batter to lighten it. Then, carefully fold in the remaining egg whites until no white streaks remain. Do not overmix.
  7. Pour the batter into the prepared cake pan. Bake for 30 to 35 minutes. The edges will look set, and the center will still be slightly soft.
  8. Let the cake cool completely in the pan on a wire rack. The cake will sink slightly as it cools; this is normal for a flourless cake.
  9. Prepare the ganache: Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the 4 ounces of chopped chocolate in a bowl. Let it sit for 5 minutes, then whisk until smooth.
  10. Pour the ganache over the cooled cake. Let the ganache set before slicing and serving.

Notes

  • You can dust the cooled cake with powdered sugar instead of ganache for a simpler finish.
  • For the best fudgy texture, chill the cake for at least 2 hours before slicing.
  • Use high-quality dark chocolate for the most intense flavor.

Nutrition

Find it online: https://cookingbycarla.com/flourless-chocolate-cake-recipe-easy-fudgy/