Amazing Flourless Chocolate Cake Recipe Is Missing One Ingredient (It's Not the Flour) by Jan Mostrom

Recently, I was asked to bring a dessert to a birthday party and I happily agreed. Unfortunately, my first recipe didn’t turn out. So, on the day of the event, I needed a new recipe that was not only easy and fast to make, but also had ingredients I already had in my pantry. This decadent flourless chocolate cake recipe was the perfect fit! The secret has to do with the "missing ingredient": There is no added sugar in either the cake or ganache frosting. (Yes, there is some in dark chocolate, but overall, this is a recipe lower in sugar!)

This was my first attempt at a flourless cake recipe, and it was rich and delicious. This chocolate cake recipe is so amazingly easy to make, but it does need three to four hours of chilling time. I chose to top it with an easy hard cider ganache and some raspberries to make this special birthday cake my family and friends will remember! Don't let the number of steps deter you. I promise this is an easy dessert recipe to follow!

To make this amazing gluten-free flourless chocolate cake with hard cider ganache, you will need to gather the following ingredients: dark chocolate, eggs, butter, vanilla extract, salt, hard cider and optional fresh berries for garnishing. Serve this decadent cake for dessert and get ready for the recipe requests! (Hit the print button above to print or share on social media.)

Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 10

Ingredients

Cake

• 16 ounces dark chocolate, preferably a bar cut into pieces
• 7 large eggs
• 1 cup (2 sticks) butter, cut into slices, plus a bit more for greasing the pan
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 pint (2 cups) fresh berries, for serving (optional)

Hard Cider Ganache 

• 8 ounces dark chocolate
• 1/2 cup hard cider
• 4 tablespoons butter
• 1/2 teaspoon sea salt

Recipe Notes

• If you don’t have a microwave, you can use the double-boiler method by placing the chocolate in a glass bowl that can sit on top of a your pot without falling in. Add a few inches of water to your pot and set the bowl of chocolate over top. Slowly bring the water to a boil and stir your chocolate until it is melted and smooth.

• If you want a softer cake, and you have refrigerated it after the ganache is added, remove it from the refrigerator about 20 minutes before serving.

• If you don’t have a springform pan, just use a round cake pan, greased well with the parchment paper on the bottom. 


• Don't be alarmed when the cake sinks after being removed from the oven. Mine was as tall as the sides of the pan then "deflated" to about half the size. That is normal and expected!

Here's how to make it: 

1. Grease a 9- or 10-inch springform round pan and cut a round piece of parchment to fit the bottom of the pan. Preheat the oven to 350 degrees F.
   
2. Cut your chocolate into bite-size pieces and place it into a medium-size microwave safe bowl. Melt in 25 second intervals, stirring in between. (If you don’t have a microwave, see Recipe Notes.)
   
3. When the chocolate is melted add the butter, salt and vanilla. Stir until the butter is fully combined. If the butter doesn’t completely melt, you can place the bowl back into the microwave for 10 to 15 seconds.
   
4. In a different medium mixing bowl, break the eggs and mix them on high for 4 to 5 minutes with an electric mixer or stand mixer. Beat until the eggs are bubbly and frothy.
   
   
5. Fold half of the beaten eggs into your chocolate mixture. Use a rubber spatula to fold over the chocolate and blend the eggs without over mixing. Add the second half of the eggs and repeat the process. Folding vs. blending allows air bubbles you created by beating the eggs to remain in the batter, so make sure not to over-mix!
   
   
6. Gently pour the batter into the prepared pan.
   
7. Bake for about 30 minutes, or until the batter has pulled away from the sides.
   
8. Remove the pan to a cooling rack for 30 minutes, and then place into the refrigerator for 3 to 4 hours to completely cool.
   
9. About 10 minutes before you are ready to remove the cake from the refrigerator (the cake has to be completely cool), prepare the ganache. Put the cider, salt and butter in a small saucepan on medium heat. Stir until the butter is melted.
   
10. While the butter melts, place the ganache chocolate in a heat-proof bowl.
    
11. Pour the melted butter and cider mixture over the chocolate and let it sit for 5 minutes. After 5 minutes blend it with a whisk.
    
    
12. While your ganache mixture sits, remove the cake from the refrigerator. Use a rubber spatula or knife and run it around the edge of the pan, then release the clasp on the pan. Place your serving platter on top of the cake and flip it over. Remove the parchment paper.
    
13. Spread or drizzle the ganache mixture over the top of the cake. Garnish with raspberries or other fruit, if desired. Serve immediately or place back in the fridge to serve later. Enjoy!
    
    

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