Description
A rich, dense, and fudgy gluten-free chocolate cake topped with a silky dark chocolate ganache. Made with only 5 core ingredients, this naturally flourless dessert is safe for celiacs and incredibly satisfying.
Ingredients
Scale
- 12 oz (340g) dark chocolate (60-70% cocoa), chopped
- ½ cup (113g) unsalted butter, chopped
- 1 cup (200g) granulated sugar
- 4 large eggs, room temperature
- ½ teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
- ½ cup (120ml) heavy cream
- 4 oz (113g) dark chocolate, finely chopped (for ganache)
- Pinch of salt (for ganache)
- Optional: Sea salt flakes for topping
- Optional: 1 teaspoon espresso powder
Instructions
- Preheat oven to 350°F (175°C). Grease an 8-inch springform pan generously with butter and line the bottom with parchment paper.
- Chop 12 oz of dark chocolate into rough chunks. Combine with chopped butter in a microwave-safe bowl. Microwave on high for 30 seconds, stir, then microwave in 15-20 second intervals until smooth and glossy. Let cool slightly.
- In a medium bowl, whisk 4 eggs and 1 cup of sugar vigorously for 2-3 minutes until pale, fluffy, and thickened.
- Pour the melted chocolate and butter mixture into the egg mixture. Add vanilla extract and ½ teaspoon salt. Stir gently with a spatula until just combined.
- Pour batter into the prepared pan. Bake for 30-35 minutes. The center should still look slightly soft; a toothpick should come out with moist crumbs.
- Cool in the pan for 10 minutes, then remove the springform ring. Cool completely on a wire rack (at least 1 hour).
- While cake cools, heat ½ cup heavy cream in a small saucepan until it just starts to simmer. Pour over 4 oz finely chopped chocolate in a heat-proof bowl. Let sit for 2 minutes, then stir gently until smooth. Add a pinch of salt.
- Pour warm ganache over the cooled cake. Spread evenly with a palette knife. Refrigerate for at least 30 minutes to set the ganache.
Notes
This cake tastes better the next day as flavors meld. Ensure eggs are room temperature to prevent seizing the chocolate. Do not overbake; the cake sets as it cools. For a mocha flavor, add 1 teaspoon espresso powder to the batter. For a nutty version, fold in ½ cup toasted chopped hazelnuts or pecans.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28
- Sodium: 45
- Fat: 26
- Saturated Fat: 15
- Carbohydrates: 32
- Fiber: 2
- Protein: 6
Keywords: gluten-free, flourless chocolate cake, fudgy chocolate cake, chocolate ganache, dairy-free option, easy dessert, celiac friendly