Desserts

Flourless Chocolate Ganache Cake

Chocolate bliss! This flourless chocolate ganache cake gets a boozy kick of kahlua. An Incredibly rich and fudgy cake topped with a creamy ganache pairs perfectly with a raspberry kahlua sauce. Wow, your guests or your sweetheart with this decadent dessert. Perfect with a glass of champagne or espresso!

Have you ever been to a fancy restaurant or steakhouse and ordered those yummy desserts….chocolate souffle, molten chocolate cakes, or flourless chocolate cake? Believe it or not, they are simple, limited ingredients that any home cook can accomplish…yes YOU!

So go gourmet this valentines day, and skip the crowded and expensive restaurants. See below for my tasty dinner ideas to make. Now, This Cake…is the motherload of chocolate cakes.

It is my favorite cake to bust out when I need a chocolate fix. OR…when I have a dinner party, specifically my annual valentines party.❤️

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I recently made this to test out on family and friends, and it was a unanimous OMG! This year, I decided to create my own, which wasn’t too difficult, as the ingredients are standard in flourless cakes.

So if I can add a boozy kick to a recipe, I will. The kalua and espresso powder really intensify the chocolate. So rich, fudgy, and dense that you only need a tiny portion. And then the ganache …mmm. It sends this cake over the top in richness. The raspberry kahula sauce adds a elegant AND tasty touch.

Ingredients Notes, And Substitutions

Eggs ~ I found 6 eggs gave this cake the perfect richness and structure.

Butter ~ Unsalted

Chocolate ~ Use a good quality. The darker, the richer it will be. I used 72% chocolate. Semi-sweet chocolate can be substituted.

Kaulua ~ You could substitute another liquor, such as Baileys. Black coffee or a flavored syrup could be used instead.

Espresso ~ I used a decaffeinated espresso. Instant coffee can be substituted.

Vanilla ~ It enhances the flavors of other ingredients. I use a bit more in this recipe.

Sugar ~ I used both for the balance of sweetness.

Unbaked cake
Baked caked

Can I Make This Cake Ahead of time Or Freeze It?

There’s nothing more satisfying than being able to make recipes ahead without compromising the taste or appearance. Without a doubt a huge time saver! If making the cake a day or two before, let it cool completely, then wrap it in plastic. Serve cold or at room temperature. Decorate the day of.

Freezer friendly! Don’t hesitate to make this decadent dessert for two – freeze the leftovers! Either individual slices or the whole thing. Wrap in plastic wrap and then foil. Freeze for up to 2 months. Thaw at room temperature.

Ganache being poured on the cake

Dinner Ideas To Serve With The Flourless Chocolate Ganache Cake

Anniversary, valentines or a dinner party? This decadent dessert is a fancy and special treat to serve. Here are some dinner ideas that are easy and elegant.

Stuffed pork tenderloin wrapped in prosciutto ~ Tender, succulent and great for entertaining.

Chicken and butternut squash ~ A meal in one, with roasted potatoes, and served with a parmesan cream sauce.

Asian salmon bowls ~ Instead of the bowls, serve the salmon over the quinoa and the vegetables on the side.

Kale and farro salad ~ A vegetarian meal option or as a side dish alongside a protein, such as a filet mignon or roasted chicken.

How To Make Flourless Chocolate Ganache Cake

Preheat the oven to 350 degrees F. Spray a 9-inch springform pan with nonstick cooking spray, line both with parchment paper, and spray again.

Start by making the cake.

  1. Melt the chocolate and butter in a heat-proof bowl over a small saucepan with an inch of water. Turn heat low, and occasionally stir until melted and smooth. I find this method easier than microwaving and stirring every 30 seconds.
  2. Take off the heat and add the espresso powder, kahula, cocoa powder, and vanilla. Whisk until smooth. Set aside
  3. In a stand mixer or medium bowl, combine the eggs and sugar and beat on high for about 3 minutes. The mixture will become pale yellow and double in volume.
  4. Slowly add the slightly cooled chocolate mixture to the egg mixture, and beat on low until well combined. Pour into prepared spring form pan.
  5. Bake for 30 min. When the sides of the cake pull away from the pan, the cake is done. The cake will sink slightly in the middle and crack- perfectly fine.
  6. Allow to cool completely. Remove from the springform pan. You can leave the cake on the bottom of the pan and set it on a platter or carefully remove it using a large spatula to slide it off. REMEMBER – there is parchment paper on the bottom. While the cake is cooking, make the raspberry kahula sauce.

For The Raspberry Kahlua Sauce – Optional

  1. Add the water and cornstarch to a small saucepan over low heat. Mix until cornstarch dissolves. Add the raspberries and sugar. Stir, and let cook until raspberries cook down about 7 to 10 minutes. The raspberries will break down as you stir, and the sauce will thicken slightly. 
  2. Turn off the heat and add the kahula and butter. Set aside to cool, cover with plastic wrap, and store in the fridge until ready to use. You can omit the kahlua. The butter adds a glossy sheen and richness.

For The Ganache – Optional

  1. Place the chocolate chips in a small bowl. Heat the heavy cream in a microwave-safe container until you see bubbles around the edges. Do Not Boil. You can also do this in a saucepan over medium-high heat. Pour the hot cream over the chocolate. Dont Stir! Cover it with foil and let it sit for about 5 minutes.
  2. Stir until completely smooth. Set aside until you are ready to glaze the cake with the ganache. The ganache will thicken as it cools.

Assembly

  1. For a more uniform flat surface, trim the edges of the cake with a sharp serrated knife. If the cake is sunken and you don’t trim the edges, know that the ganache will pool in the middle. Slowly pour the ganache over the cake and spread it out evenly.
  2. Top with raspberries and powdered sugar. Chill until ready to serve

Different Toppings

  • Replace the Ganache with a dusting of powdered sugar or the raspberry kahlua sauce.
  • Another pretty option would be a combination of mixed berries in the center of the cake with a dusting of powdered sugar. Whichever way you choose, it will be delicious!
A piece of flourless chocolate ganache cake on a fork
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Flourless Chocolate Ganache Cake


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  • Author: Teri Wallingford
  • Total Time: 1 hour 20 minutes
  • Yield: 1214 1x

Description

Chocolate bliss! This flourless chocolate ganache cake gets a boozy kick of kahlua. An Incredibly rich and fudgy cake topped with a creamy ganache pairs perfectly with a raspberry kahlua sauce. Wow, your guests or your sweetheart with this decadent dessert. Perfect with a glass of champagne or espresso! 


Ingredients

Units Scale

For the Cake

  • 14 tablespoons butter, unsalted
  • 14 ounces dark chocolate, cut into small chunks. 60% or 72% chocolate
  • 1/4 cup coffee liquor, such as kahlua
  • 2 teaspoons vanilla extract
  • 1 tablespoon instant espresso, or coffee
  • 3/4 cup cocoa powder
  • 6 eggs
  • 1/2 cup white sugar
  • 1/2 cup brown sugar. Light or dark
  • 1/4 teaspoon salt

For the raspberry kahlua sauce

  • 1/4 cup water
  • 2 teaspoons cornstarch
  • 1 pint fresh raspberries (small container) or 1 cup frozen
  • 2 tablespoons sugar
  • 2 tablespoons kahula
  • 1 tablespoon butter

For the ganache * see the notes below

  • 1 cup heavy cream. Sorry no substitutions
  • 8 ounces semi-sweet chocolate or dark; such as 60% or 72%


Instructions

Preheat the oven to 350 degrees F. Spray a 9-inch springform pan with nonstick cooking spray, line both with parchment paper, and spray again.

Start by making the cake.

 

  1. Melt the chocolate and butter in a heat-proof bowl over a small saucepan with an inch of water. Turn heat low, and occasionally stir until melted and smooth. I find this method easier than microwaving and stirring every 30 seconds.
  2. Take off the heat and add the instant espresso, kahula, cocoa powder, and vanilla. Whisk until smooth. Set aside
  3. In a stand or hand-held mixer, combine the eggs and sugar and beat on high for about 3 minutes. The mixture will become pale yellow and double in volume.
  4. Slowly add the slightly cooled chocolate mixture to the egg mixture, and beat on low until well combined. Pour into prepared spring form pan.
  5. Bake for 30 min. It may take more or less time, as ovens vary. When the sides of the cake pull away from the pan, the cake is done. The cake will sink slightly in the middle and crack perfectly fine.
  6. Allow to cool completely. Remove from the springform pan. You can leave the cake on the bottom of the pan and set it on a platter or carefully remove it using a large spatula to help slide it off. REMEMBER – there is parchment paper on the bottom. 

 

For the raspberry kahlua sauce

 

  1. Add the water and cornstarch to a small saucepan over low heat. Mix until cornstarch dissolves. Add the raspberries and sugar. Stir, and let cook until raspberries cook down about 7 to 10 minutes. The raspberries will break down as you stir, and the sauce will thicken slightly. 
  2.  Turn off the heat and add the kahula and butter. Set aside to cool, cover with plastic wrap, and store in the fridge until ready to use. You can omit the kahlua. The butter adds a glossy sheen and richness.

 

 

For the ganache, optional

 

  1. Place the chocolate chips in a small bowl. Heat the heavy cream in a microwave-safe container until you see bubbles around the edges. Do Not Boil. You can also do this in a saucepan over medium-high heat. Pour the hot cream over the chocolate. Dont Stir! Cover it with foil and let it sit for about 5 minutes.
  2.  Stir until completely smooth. Set aside until you are ready to glaze the cake with the ganache. The ganache will thicken as it cools.

 

Assembly

  1. For a more uniform flat surface, trim the edges of the cake with a sharp serrated knife. If the cake is sunken and you don’t trim the edges, know that the ganache will pool in the middle. Slowly pour the ganache over the cake and spread it out evenly. Allow ganache to firm up in fridge.
  2. Top with raspberries and powdered sugar. Leave out at room temperature or refrigerate until ready to serve.

 

 

Notes

* you may not want to use all the chocolate ganache. Store unused portion in an airtight container in fridge for a few days, or freeze for up to 2 months.

  • Category: Dessert
  • Method: Baked
  • Cuisine: American

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