Prepare to be transported to chocolate heaven with this decadent, melt-in-your-mouth flourless chocolate cake that will make your taste buds sing! Imagine a rich, intense chocolate experience topped with a luxurious mocha ganache that's so irresistible, you'll want to hide it from everyone else. Whether you're a serious chocolate enthusiast or looking to impress your dinner guests with a show-stopping dessert, this recipe is your secret weapon to culinary perfection.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: French
Serves: 8 servings
Ingredients
- 1 cup dark chocolate chips
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1/2 cup heavy cream
- 1/2 cup dark chocolate chips (for ganache)
- 1 tablespoon instant coffee granules
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9-inch round springform pan and line the bottom with parchment paper.
- Create a double boiler by placing a heatproof bowl over a pot of simmering water. Melt 1 cup dark chocolate chips and unsalted butter together, stirring constantly until smooth and fully combined.
- Remove the chocolate mixture from heat and whisk in granulated sugar until well incorporated.
- Add eggs one at a time, beating thoroughly after each addition. Stir in vanilla extract.
- Sift unsweetened cocoa powder into the mixture and fold gently until no dry streaks remain.
- Pour the batter into the prepared springform pan, smoothing the top with a spatula.
- Bake for 25-30 minutes, or until the cake's edges are set but the center remains slightly soft. The cake will continue to set as it cools.
- Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the mocha ganache, heat heavy cream in a small saucepan until it just begins to simmer.
- Remove cream from heat and add 1/2 cup dark chocolate chips and instant coffee granules. Let sit for 2-3 minutes, then whisk until smooth and glossy.
- Once the cake is completely cool, pour the mocha ganache over the top, allowing it to drip down the sides.
- Refrigerate for 15-20 minutes to set the ganache. Serve chilled or at room temperature.
Tips
- Use high-quality dark chocolate chips for the most intense flavor profile.
- Make sure all ingredients are at room temperature before mixing to ensure smooth incorporation.
- When melting chocolate, use low heat and stir constantly to prevent burning.
- Don't overmix the batter - gentle folding helps maintain the cake's delicate texture.
- Use a springform pan for easy cake removal and a professional presentation.
- For the ganache, let the chocolate sit in hot cream for a few minutes before whisking to create a smooth, glossy finish.
- Allow the cake to cool completely before adding ganache to prevent melting.
- For an extra touch, garnish with cocoa powder, chocolate shavings, or a sprinkle of sea salt.
- This cake can be made a day ahead and stored in the refrigerator, making it perfect for advance preparation.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent experience.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 6g
Fat: 26g
Saturated Fat: 16g
Cholesterol: 120mg
