Flourless Chocolate Cake

This is the best flourless chocolate cake recipe.It's easy to make, gluten free and so decadent! The perfect dessert for any occasion.

Are you ready for this flourless chocolate cake? It's 100 Cadent and worth a bite. It is a rich chocolate cake that will captivate you once you try it if you like chocolate. It's so rich that maybe a bite or two is enough, but it's so delicious that you'll eat the whole slice.

And the best? It's very easy. A single layer cake topped with silky chocolate ganache. So there are no messy layers, no special cake tools required, and minimal decoration.

Ingredients

For the cake:

• 1 cup semi-sweet chocolate chips or chopped chocolate
• 1/2 cup unsalted butter
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla essence
• 3 eggs, lightly beaten
• 1/2 cup Dutch cocoa powder

For the chocolate ganache:

• 1 cup semi-sweet chocolate chips or chopped chocolate
• 1/2 cup cream

Flourless Chocolate Cake

Instructions

1. Preheat oven to 375 degrees Fahrenheit. Grease an 8-inch round cake tin with nonstick cooking spray. Cut the parchment paper to fit the bottom of the pan. Place in bottom of pan and spray with nonstick cooking spray. set aside. To prepare the cake, place the chocolate and butter in a large microwave-safe bowl and heat until the butter is melted and the chips are soft, about 1 minute. Stir until the chocolate is melted and smooth. If you need to reheat, he heats and stirs for 10 seconds at a time.
2. Add sugar, salt and vanilla extract and mix.
3. Add eggs and stir until smooth. Add cocoa powder and stir until combined. Do not overmix.
4. Pour the batter into the prepared skillet and bake the pie for 25 minutes or until a thin crust forms on the pie and the thermometer registers his 200°F in the center.
5. Let cake cool on wire rack for 10 minutes. Using a butter knife, loosen the edges of the bread and carefully flip it over onto a cake plate or serving platter. The bottom of the cake became the top of the cake. Let the cake cool completely.
6. While the cake is cooling, prepare the chocolate ganache. Place the chocolate and cream in a medium microwave-safe bowl and heat until the cream is very hot to melt the chocolate. I always start with 30 seconds and check. Depending on your microwave, this may take some time. Remove from microwave and stir until chocolate is melted and smooth.
7. Spread the chocolate ganache glaze evenly over the chilled cake. Let the frosting sit for a few hours before slicing and serving.I always put it in the fridge to speed up the process. Cut the cake into pieces and garnish with powdered sugar and raspberries, if desired. It goes well with whipped cream and ice cream.