Prepare to be transported to chocolate heaven with this decadent, melt-in-your-mouth flourless chocolate cake that will make your taste buds dance with pure delight! If you're looking for the most intensely rich, gloriously smooth chocolate dessert that's both sophisticated and sinfully delicious, you've just hit the culinary jackpot. This French-inspired masterpiece proves that sometimes the most incredible desserts come from the simplest ingredients, creating a chocolate experience so divine it'll have your guests begging for the recipe.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: French
Serves: 8 servings
Ingredients
- 1 cup dark chocolate chips
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup cocoa powder
- 1/2 cup heavy cream
- 1 cup chocolate chips (for ganache)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round springform pan and line the bottom with parchment paper to prevent sticking.
- Create a double boiler by placing a heatproof bowl over a pot of simmering water. Melt 1 cup dark chocolate chips and unsalted butter together, stirring continuously until smooth and fully combined.
- Remove the chocolate mixture from heat and whisk in granulated sugar until well incorporated. Allow the mixture to cool slightly for 3-4 minutes.
- Add eggs one at a time, whisking thoroughly after each addition. Mix in vanilla extract and ensure the batter is smooth and glossy.
- Sift cocoa powder into the chocolate mixture, folding gently until no dry streaks remain. Be careful not to overmix.
- Pour the batter into the prepared springform pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 22-25 minutes. The cake should have a slightly cracked top and a soft center. Do not overbake.
- Remove from oven and let the cake cool in the pan for 15 minutes, then carefully transfer to a wire rack to cool completely.
- For the ganache, heat heavy cream in a small saucepan until it just begins to simmer. Remove from heat.
- Pour hot cream over 1 cup of chocolate chips, let sit for 2 minutes, then whisk until smooth and glossy.
- Once the cake is completely cool, pour the ganache over the top, allowing it to drip down the sides naturally.
- Refrigerate the cake for at least 1 hour to set the ganache. Serve chilled or at room temperature.
Tips
- Use high-quality dark chocolate chips for the most intense flavor profile.
- Ensure all ingredients are at room temperature before mixing to achieve a smoother batter.
- When melting chocolate, use low heat and stir constantly to prevent burning.
- Don't overmix the batter - gentle folding helps maintain the cake's delicate texture.
- Use a springform pan for easy cake removal and perfect presentation.
- Check the cake at 22 minutes - the center should still be slightly soft for that perfect fudgy texture.
- Allow the cake to cool completely before adding ganache to prevent melting.
- For an extra touch of elegance, garnish with fresh berries or a light dusting of powdered sugar.
- Store the cake in the refrigerator, where it can keep for up to 4-5 days.
- For best flavor, let the cake sit at room temperature for 10-15 minutes before serving.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 7g
Fat: 32g
Saturated Fat: 19g
Cholesterol: 130mg
