Flourless Chocolate Cake with Ganache
Made with eggs, dark chocolate, and maple syrup, this flourless chocolate cake with ganache is healthy, decant and delicious! This chocolate cake is perfect for a special celebration, holiday, or just any day of the week when you are looking for a special chocolatey treat.
I’m not much of a dessert person. Don’t get me wrong, I love dessert, but I’m really more of a salty over sweet person, so it really has to be a specific type of dessert to make me want to indulge. When it comes to cake, there are three types of cake that I love; chocolate, carrot, and wedding cake. I realize ‘wedding cake’ is a general statement, but if you have been to a wedding with me before you know I love to chow down on a piece of cake (or two). There is something about the simplicity of wedding cakes that really gets me going; simple batter with lots of sugary icing, what’s not to love? Get one too many cocktails in me at a wedding, and I’ll be asking for your slice of cake too!
Flourless Chocolate Cake with Ganache
This flourless chocolate cake with ganache is something that I originally made for a New Year’s Eve dinner party, but this is a more refined version as it is naturally sweetened. I’ve limited the ingredients and the steps in this recipe to make it simple to prepare. It’s not overly sweet, but still incredibly rich, fudgy, and chocolatey, which is just the way I like it.
The ganache topping and raspberries are totally optional (I just thought it looked pretty!), so a simple dusting of cocoa powder over the cake served with a scoop of vanilla ice cream would do the trick too. Serve this flourless chocolate cake with ganache at your next dinner party and everyone will be pleased.
This easy flourless chocolate cake with ganache is grain-free, gluten-free, refined sugar-free and paleo for everyone to enjoy.
- 6 eggs, separated whites and yolks
- 8oz dark chocolate (70% or more)
- 200g butter + more for greasing
- 1 tablespoon strong coffee
- 1/4 cup maple syrup
- 1/4 cup cocoa powder
- 1/4 teaspoon sea salt
- 1/2 cup coconut milk
- 4oz dark chocolate, 70% or more)
- 1 pint fresh raspberries (optional)
- Preheat the oven to 350°F. Grease an 8-inch springform cake pan with a little butter and line with greaseproof paper.
- Using a double boiler, or by placing a heatproof bowl over a pot of water simmering on medium heat, melt the butter and dark chocolate. Roughly chop or break the chocolate into smaller pieces and roughly chop butter, add to the saucepan and allow to melt, stirring occasionally until smooth and glossy.
- Once melted, carefully remove from the heat, add coffee and set aside to cool.
- In a stand mixer, or using a large bowl and a whisk, add the egg whites and beat until soft peaks form. (You can keep the eggs whole and beat the whole eggs until they double in volume, however separating the whites and the yolks make a lighter cake.)
- In a separate bowl, whisk egg yolks and combine with maple syrup, cocoa powder, and sea salt. Add in the cooled chocolate and butter mixture and stir to combine.
- In batches, add in the beaten egg whites to the chocolate mixture folding it in to combine until all of the egg whites have been added.
- Pour batter into the springform pan and use a spatula to spread out the batter evenly.
- Transfer pan to the oven and bake for 35-40 minutes or until a skewer comes out clean. Remove from oven and allow to cool completely.
- Once cooled, remove from the springform pan and decorate with cocoa powder and fresh berries.
- If you are adding the chocolate ganache, heat coconut milk and chocolate in a small saucepan until smooth. Once melted it will be rich and velvety, pour slowly over the cake and spread it out evenly with a spatula.
- Decorate with fresh raspberries, and transfer the ganache covered cake to the fridge for 5-10 minutes to solidify.
- Slice, serve and enjoy!
- Serving Size: 1 slice
- Calories: 431 calories
- Sugar: 17 grams
- Fat: 35 grams
- Carbohydrates: 25 grams
- Fiber: 4 grams
- Protein: 7 grams
Keywords: gluten free, sugar free, easy, paleo