Flourless Chocolate Cake

Flourless Chocolate Cake



  • 8 tablespoons unsalted butter
  • 1 cup semisweet chocolate chopped
  • ¾ cup granulated sugar
  • ½ cup unsweetened cocoa powder
  • 2 teaspoons instant coffee
  • 2 teaspoons pure vanilla extract
  • 3 large eggs

Ganache Glaze

  • ½ cup heavy cream
  • 1 cup semisweet chocolate chopped


  • Preheat the oven to 375 degrees F.
  • In a medium saucepan over low heat, melt the butter and the chocolate until the mixture is smooth.
  • In a large bowl, whisk together the sugar, cocoa powder, and coffee.
  • Add the three eggs and the vanilla. Blend well.
  • Gently whisk in the melted chocolate mixture.
  • Pour into a greased 8-inch springform pan.
  • Bake for 25-28 minutes or until the top looks crackled. Do not overbake.
  • Cool in pan.
  • In a small sauce pan, bring the heavy cream to a simmer. Remove from the heat and whisk in the chopped chocolate until the mixture is smooth.
  • Release the cake from the pan. Pour the ganache over the top of the cake allowing it to come down over the sides, spreading with a spatula.


Makes 1 8-inch diameter cake