Flourless Chocolate Cake

This is one of our favorite quick and easy desserts! It gets bonus points because it is gluten free!

Ingredients

Cake:

• 1 Cup semisweet Chocolate Chips
• 8 TBS unsalted Butter
• 3/4 Cup Sugar
• 1/4 tsp Salt
• 1/2 Cup Cocoa Powder (I prefer dutch process cocoa powder, but regular cocoa powder will be just fine)
• 1 tsp Vanilla
• 3 eggs

Ganache

• 2/3 Cup semisweet Chocolate Chips
• 1/3 Cup Bittersweet Chocolate Chips
• 1/2 Cup Heavy Cream

Instructions

• First, preheat the oven to 375°
• For the cake, melt the chocolate chips and butter together in a sauce pan over medium heat. Stir constantly, you don’t want the chocolate to burn. Once it is melted, remove from heat and set aside.
• Mix the dry ingredients together. I recommend sifting your cocoa powder.
• Whisk in the melted chocolate and butter.
• Once fully combined, whisk in vanilla and eggs.
• Grease an 8 inch cake pan with butter. Instead of rolling flour around in the pan, toss in a tablespoon of cocoa powder and shake your pan around so the butter is covered. I still HIGHLY recommend cutting a circle of parchment paper to line the bottom of your pan. It will make removing the cake so quick and easy!
• Bake for 25-30 minutes. You will see a thin crust form and the cake shouldn’t wobble at all if you give the pan shake. This tends to be on the softer side of cakes, so the toothpick test isn’t the most accurate here.
  • Now make the ganache!
  • Place the chocolate chips in a heat safe bowl.
  • Bring the cream to a gentle simmer.
  • Once you seen the bubbles around the edge, pour it over the chocolate chips. Gently shimmy the bowl to make sure the cream gets down the to bottom.
  • Let that sit for a minute and then whisk it to combine, until all of the chocolate chips are melted. If the chocolate chips won’t melt completely, pop it in the microwave for 20 seconds and give it another good whisk.
  • Let that sit and come to room temperature while your cake bakes.
• Back to the cake! Once you remove it from the oven let it cool for about 5-7 minutes.
• Run a butter knife around the edge of the cake. Place your serving plate face down on the cake pan and while you hold the plate and pan together, flip it over. You should hear the cake fall onto the plate, but if you don’t, give the bottom of the pan a few good taps until it drops.
• Allow the cake to cool to room temperature and then spread the ganache on top.
• Let the cake and ganache set for 2-3 hours before serving. But if you are short on time, stick it in the fridge! This cake tastes amazing cold!

Note: This is a very rich cake, so you can serve thin slices. An 8 inch cake could probably serve 12 people modestly. While this cake stands up for itself on its own, I love to serve it with whipped cream and berries, or caramel sauce (which you can find HERE). Enjoy!