About the Recipe
Flourless chocolate cake is one of my absolute favorite desserts—rich, decadent, and perfect for any chocolate lover. For those who are sensitive to gluten, it’s also a great option, as it’s made without any flour. This recipe combines Ghirardelli or Dove dark chocolate (I highly recommend Dove!), Dutch dark chocolate cocoa powder, and a touch of espresso for that perfect balance of deep, rich flavor. To finish, it’s topped with a velvety ganache, adding the ultimate touch of indulgence. It’s a simple yet show-stopping dessert that never fails to impress!
Ingredients
Ghirardelli dark chocolate bars - 8oz, OR Dove Dark Chocolate - 8 oz., chopped
1/2 c Dutch dark chocolate cocoa powder
1/2 cup butter
3/4 cup white sugar
3 eggs, beaten
1 tsp vanilla bean paste
1/4 tsp sea salt
1 tsp espresso powder
1/2 c heavy cream whipped until peaks form
Preparation
Preheat oven to 350 degrees F
Grease an 8 inch round cake pan, and dust with cocoa powder. Line bottom with parchment round.
In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat, and stir in sugar, cocoa powder, eggs, espresso powder, salt and vanilla. Fold in whipped cream. Pour into prepared pan.
Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Slices can also be reheated for 20 to 30 seconds in the microwave before serving.
May also use prepared muffin pan (lined with paper) for individual desserts or small ramekins.
Drizzle raspberry sauce onto plate. Place dessert in center. Top with chocolate mousse (my favorite) and garnish with fresh raspberries.
Alternate toppings:
Top with chocolate ganache:
Melt 1 c of semi sweet chocolate chips with just enough heavy cream to make smooth enough to pour over cake… should be a little thick. Garnish with fresh raspberries.
OR
Dust lightly with powdered sugar and top with whipped cream & strawberries.
This is also great to serve with ice cream on the side.