Go Back
- 8 oz (225g) bittersweet chocolate - ½ cup (115g) unsalted butter - 3 large eggs - ¾ cup (150g) granulated sugar - 1 teaspoon vanilla extract - ¼ teaspoon salt - 1 cup (240ml) heavy cream - 2 tablespoons cocoa powder (for dusting) - Fresh berries and mint leaves (for garnish)

Flourless Chocolate Ganache Cake

Indulge in the richness of this Flourless Chocolate Ganache Cake, your go-to dessert for any occasion! This cake is not only decadent but also incredibly easy to make, ensuring a delightful treat for chocolate lovers. Follow our step-by-step guide to create a stunning cake topped with a silky ganache and garnished with fresh berries. Click to explore the full recipe and elevate your baking skills with this irresistible delight!
Print Recipe Pin Recipe

Ingredients
  

8 oz (225g) bittersweet chocolate, chopped

½ cup (115g) unsalted butter, cubed

3 large eggs

¾ cup (150g) granulated sugar

1 teaspoon vanilla extract

¼ teaspoon salt

1 cup (240ml) heavy cream

2 tablespoons cocoa powder (for dusting)

Fresh berries and mint leaves (for garnish)

Instructions
 

Preheat your oven to 375°F (190°C). Grease a 9-inch round springform pan and line the bottom with parchment paper.

    In a heatproof bowl, combine the chopped bittersweet chocolate and cubed butter. Place the bowl over a pot of simmering water (double boiler method) and stir until melted and smooth. Remove from heat and let cool slightly.

      In a separate bowl, whisk together the eggs and granulated sugar until pale and fluffy, about 3-5 minutes. Add the vanilla extract and salt, continuing to whisk until combined.

        Carefully fold the melted chocolate mixture into the egg mixture until just combined. Be gentle to maintain the volume of the eggs.

          Pour the batter into the prepared springform pan and smooth the top with a spatula. Bake in the preheated oven for 25 minutes. The cake should be set around the edges but still slightly soft in the center.

            Remove from the oven and allow the cake to cool in the pan for about 10 minutes before releasing the sides. Let it cool completely on a wire rack.

              While the cake cools, prepare the ganache by heating the heavy cream in a small saucepan over medium heat until just simmering. Remove from heat and add the remaining chopped bittersweet chocolate. Let it sit for a few minutes before stirring until smooth.

                Once the cake has cooled completely, pour the ganache over the top, allowing it to drip down the sides. Use a spatula to spread it evenly if needed.

                  Chill the cake in the refrigerator for at least 2 hours to set the ganache.

                    Before serving, dust the top lightly with cocoa powder and garnish with fresh berries and mint leaves.

                      Prep Time: 20 minutes | Total Time: 3 hours | Servings: 8-10

                        - Presentation Tips: Serve the cake with a dollop of whipped cream and an extra side of fresh berries for added freshness and color.