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Flourless Chocolate Cake with Ganache and Fresh Berries Recipe

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3.9 from 76 reviews

This Flourless Chocolate Cake is a rich, fudgy dessert that brilliantly balances deep dark chocolate flavors with a tender, airy texture achieved by carefully folding whipped eggs into melted chocolate and butter. Baked to perfection and chilled for hours, it’s a decadent, gluten-free treat that can be served elegantly with a Hard Cider Ganache and fresh berries for extra indulgence.

  • Total Time: 5 hours 55 minutes
  • Yield: 8 servings

Ingredients

Cake Ingredients

  • 16 ounces dark chocolate, cut into ½-inch pieces
  • 7 large eggs
  • 1 cup (16 tablespoons or 2 sticks) butter, cut into ½-inch cubes, plus more for greasing the pan
  • 1 teaspoon vanilla extract
  • ½ teaspoon sea salt

Optional for Serving

  • 1 batch Hard Cider Ganache
  • 1 pint fresh berries

Instructions

  1. Prepare the chocolate: If not using chocolate chips, cut your dark chocolate into small ½-inch pieces to ensure even melting. Melt the chocolate using either a double-boiler or microwave method. For the double-boiler, place the chocolate in a heatproof bowl over simmering water and stir constantly until smooth. For the microwave, heat in 20-second bursts, stirring between until fully melted.
  2. Incorporate butter and flavorings: Add the butter cubes, sea salt, and vanilla extract to the melted chocolate. Stir thoroughly until the mixture is smooth and well combined. If the mixture cools and the butter begins to harden, gently rewarm using your chosen melting method.
  3. Beat the eggs: In a large bowl, beat the eggs on high speed using a stand or hand mixer for at least 4 minutes. The eggs should almost double in size and become frothy, which will give the cake its light texture.
  4. Fold eggs into chocolate: Gently fold about half of the beaten eggs into the chocolate mixture using a spatula, mixing just until combined and the color lightens evenly. Then fold in the remaining eggs carefully to maintain the frothiness and create an airy batter. Avoid stirring vigorously to preserve the volume of the eggs.
  5. Prepare the baking pan: Grease a 9-inch springform pan with butter. Line the bottom with a fitted circle of parchment paper for easy removal.
  6. Transfer and bake: Pour the mixed batter into the prepared pan and smooth the top. Bake in a preheated 350ºF oven for 30 minutes, or until the edges start to pull away from the pan sides.
  7. Cool and chill: Let the cake cool at room temperature for about 30 minutes, then refrigerate for at least 4 hours to set fully, which helps it maintain shape when served.
  8. Remove from pan and serve: Run a knife around the springform pan edges to loosen the cake, then remove the sides. Carefully flip the cake upside down onto a sheet tray or platter to peel off the parchment paper from the bottom. Flip the cake right-side up onto your serving plate. Optionally, top with Hard Cider Ganache and fresh berries. Keep refrigerated until ready to serve.

Notes

  • Use good quality dark chocolate (70% cacao or higher) for best flavor and texture.
  • Be careful when folding the eggs into the chocolate mixture to preserve the airiness; this is key to the cake’s delicate texture.
  • The long chilling time is crucial for the cake to set properly and hold its shape when sliced.
  • Using a springform pan and parchment paper makes cake removal easier and helps maintain its perfect smooth sides.
  • Serving with fresh berries and ganache adds a lovely contrast of flavors and textures.
  • Author: Madelynn
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/flourless-chocolate-cake-with-ganache-and-fresh-berries-recipe/