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Rich & Fudgy One-Bowl Flourless Chocolate Cake with Silky Ganache

A decadent slice of flourless chocolate cake topped with shiny chocolate ganache, served on a white plate.
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Create a decadent, naturally gluten-free chocolate cake that is rich and fudgy. This simple, one-bowl recipe comes together fast, making it perfect for special occasions or when you crave a truly satisfying dark chocolate dessert.

Ingredients

Scale
  • 8 ounces good quality bittersweet chocolate (at least 70% cacao), chopped
  • 1 cup (2 sticks) unsalted butter
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 5 large eggs, separated
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup unsweetened cocoa powder (for dusting pan and topping)
  • For the Ganache: 4 ounces bittersweet chocolate, chopped; 1/2 cup heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan well. Line the bottom with parchment paper, then dust the sides and bottom generously with cocoa powder, tapping out any excess. This step prevents sticking.
  2. Place the chopped bittersweet chocolate and butter in a heatproof bowl set over a saucepan of simmering water (a double boiler). Stir occasionally until completely melted and smooth. Remove from heat and let cool slightly, about 5 minutes.
  3. Whisk the granulated sugar and brown sugar into the melted chocolate mixture until combined. Whisk in the egg yolks one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate clean, dry bowl, beat the egg whites with the salt until stiff peaks form. You want them firm enough to hold their shape.
  5. Gently fold about one-third of the beaten egg whites into the chocolate mixture to lighten it. Then, carefully fold in the remaining egg whites in two additions until just combined. Do not overmix; some streaks of white are acceptable.
  6. Pour the batter into the prepared springform pan. Bake for 30 to 35 minutes. The edges should look set, and the center should still be slightly soft and fudgy. A toothpick inserted near the edge should come out with moist crumbs, not wet batter.
  7. Let the cake cool completely in the pan on a wire rack. The cake will sink slightly as it cools; this creates the signature crackly top.
  8. While the cake cools, make the ganache. Place the 4 ounces of chopped chocolate in a small bowl. Heat the heavy cream in a small saucepan until it just begins to simmer around the edges. Pour the hot cream over the chocolate. Let it sit undisturbed for 5 minutes, then whisk until smooth and glossy.
  9. Pour the ganache over the cooled cake. Let the ganache set slightly before slicing and serving.

Notes

  • This cake tastes best when chilled for at least 2 hours before serving, allowing the fudgy texture to fully set.
  • For a beautiful presentation, dust the top of the cooled cake with a thin layer of cocoa powder before adding the ganache, or dust with powdered sugar after the ganache has set.
  • If you prefer a less intense chocolate flavor, you can use 60% cacao chocolate instead of 70%.

Nutrition

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