Alright, fellow chocoholics let’s gather around and celebrate one of life’s greatest pleasures: chocolate. It’s that one magical ingredient capable of brightening moods, sparking joy, and turning ordinary days into delicious memories. Just hearing the word “chocolate” can light up faces, awaken cravings, and make even a rough day instantly better. Whether it’s smooth and creamy, rich and fudgy, or crisp and indulgent, chocolate holds a power that few ingredients can match and sometimes, when that craving hits, you simply need it right now.
But who wants to spend endless hours measuring, mixing, and scrubbing dishes when all you want is a quick chocolate fix? That’s where our “Bake It Easy” philosophy comes in. These recipes are designed to be simple, stress-free, and incredibly rewarding the kind of desserts that look impressive yet take very little effort. We’re talking about single-bowl mixes, minimal cleanup, and ingredients you already have in your pantry. These are recipes that fit real life perfect for late-night cravings, family get-togethers, or impromptu celebrations.
So, prepare your whisk and your sweet tooth, because we’ve handpicked 10 easy chocolate recipes that are so divine, you’ll be thinking about them long after the plates are clean. From fudgy brownies to melt-in-your-mouth puddings, delicate cakes, and no-bake wonders, these treats are as effortless as they are irresistible. Let’s dive into a chocolate journey that proves pure decadence doesn’t have to be complicated.
Quick Fudge Icing
Equipment
- 1 Heavy-bottomed saucepan Essential for even heat distribution and preventing scorching.
- 1 Whisk For constant stirring and vigorous beating.
- 1 Set of Measuring Cups and Spoons For accurate ingredient measurement.
Ingredients
Main
- 1 cup white sugar
- ⅓ cup milk
- 5 tablespoons shortening
- 3 tablespoons unsweetened cocoa powder
- 1 pinch salt
- 1 teaspoon vanilla extract
Instructions
- Combine sugar, milk, shortening, cocoa, and salt in a saucepan. Bring mixture to a rolling boil, stirring constantly for 2 minutes.
- Remove from heat and add vanilla; beat until frosting is creamy and thick.
Notes
1. Quick and Easy Fudge Brownies
Brownies are the ultimate chocolate treat and this recipe could become your new favorite. These fudge brownies are simple to make using the ultimate “dump-and-stir” technique, providing rich, gooey chocolate bliss with no fuss. There is no melting chocolate, no special equipment, and no messy clean-up just one bowl, a whisk, and a craving.
Key Steps for Perfect Fudge Brownies
- Use Cocoa Powder – Produces intense chocolate taste with simplicity.
- Add Chocolate Chips – Creates texture and gooey richness throughout.
- Dump-and-Stir Method – Bakes easily without any hassle.
- No Gimmicky Equipment – One bowl and whisk suffice.
- Quick Baking Time – Ready to indulge in less than 30 minutes.
- Easy Cleanup – Simple mess and easy prep.
- Perfect for Any Occasion – Suitable for quick fix or guests.
Cocoa powder and chocolate chips do the work here, providing rich flavor and texture without fuss. Ease is part of the appeal mix, combine, bake, and in less than half an hour, you have warm, rich squares that taste like a commercial bakery product. The texture falls somewhere between cake and fudge, dense but yielding, with just a hint of chew to make you want more. It’s the perfect last-minute party or night-in dessert. Serve them with a scoop of ice cream or enjoy them directly out of the pan, these brownies guarantee immediate gratification and little effort the epitome of comfort baking.
Chocolate Mousse Bunny Cake
Equipment
- 1 10-inch Round Cake Pan
- 1 Electric Mixer With beaters
- 2 Large Mixing Bowls At least one stainless steel for whipping cream
- 1 Wire Rack For cooling the cake
- 1 Microwave-Safe Bowl For melting chocolate
Ingredients
Main
- 1 tablespoon unsweetened cocoa powder or as needed
- 1 15.25 ounce package devil’s food cake mix
- 1 cups water
- 3 large eggs
- ⅓ cup vegetable oil
- 2 1 ounce squares unsweetened baking chocolate, chopped
- 1 14 ounce can sweetened condensed milk
- 1 3.9 ounce package instant chocolate pudding mix
- ¼ cup cold water
- 1 cup heavy cream chilled
- 1 1.5 ounce bar chocolate, grated
- 3 small jelly beans
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch round cake pan; dust with cocoa powder.
- Combine cake mix, 1 cup water, eggs, and oil in a large bowl; beat with an electric mixer on medium speed until batter is smooth, about 2 minutes. Pour batter into the prepared cake pan.
- Bake in the preheated oven until cake springs back when lightly touched, and a toothpick inserted into center comes out clean, 30 to 35 minutes.
- Meanwhile, chill a stainless steel bowl and beaters in the refrigerator, at least 20 minutes.
- Cool cake in the pan on a wire rack for 15 minutes; remove cake from pan to finish cooling completely.
- Place baking chocolate in a microwave-safe bowl. Microwave on high power until chocolate is slightly warm, about 1 minute. Continue to microwave in 20-second intervals, stirring after each interval, until chocolate melted.
- Stir melted chocolate and condensed milk together in a large bowl until well combined; whisk in pudding mix and ¼ cup water until thick and smooth, about 1 minute. Cover the bowl; refrigerate, at least 30 minutes.
- Whip cream in the chilled bowl with an electric mixer using the chilled beaters until stiff peaks form, about 2 minutes.
- Stir chilled pudding mixture until smooth; gently fold in whipped cream for chocolate frosting.
- Cut cake into 2 equal halves; stack, cut-sides down, on a platter. Glue halves together with a thin coating of frosting if needed.
- Cut a small wedge from top of cake, about ⅓ of the way up, to form a head. Attach wedge to bottom of cake (opposite the head) using toothpicks to make a tail.
- Generously frost cake; sprinkle with grated chocolate for fur.
- Place jelly beans on front of head to make eyes and nose. Cut 2 large ears from construction paper; insert into top of head.
- Refrigerate cake until ready to serve.
Notes
2. Cute and Small Chocolate Cake
At times, what one requires is just a little piece of happiness literally. This adorable and petite chocolate cake is the ideal single-layer wonder for small get-togethers or solo pleasure. It’s light, airy, and full of chocolate flavour, but takes hardly 15 minutes to make.
Key Steps to a Perfect Mini Cake
- Single-Layer Ease – Perfect for small parties or snacks.
- Brief Preparation Time – Takes only 15 minutes to prepare.
- No Mixer Required – Simply a bowl and whisk.
- Plain Ingredients – Pantry staples make it simple.
- Light and Fluffy Texture – Delicate crumb with moist texture.
- Ideal Portions – Easily serves two to three people.
- Easy Yet Sophisticated – Simple baking with a loving touch.
The icing on the cake? No mixer needed. With simple ingredients and a whisk, you can make a lovely soft cake that is homey and heartfelt. The batter is simple to mix together, and what you end up with is a moist, tender cake that’s just right for two or three. It’s proof positive that baking doesn’t need to be hard to be special. Finish it off with a dusting of Chocolate Ermine Frosting a light, whipped, and smooth masterpiece that adds flavor without overpowering it. The combination achieves that ideal balance between rich and delicate and makes this tiny cake a temptation to indulge in during midweek or a tender dessert to send someone special.
Better-than-the-Bag Brownie Crisps
Equipment
- 2 Baking Sheets One for baking, one for flattening the batter.
- 1 Microwave-Safe Bowl For melting butter and chocolate.
- 1 Electric Mixer Essential for frothing egg whites and combining batter.
- 1 Large Mixing Bowl For preparing the batter.
- 1 Whisk For dry ingredients and initial mixing.
Ingredients
Main
- nonstick cooking spray
- ⅓ cup butter
- 2 1 ounce squares 65% dark chocolate, chopped
- 1 cup white sugar
- 1 teaspoon vanilla extract
- ½ teaspoon instant espresso powder
- ½ cup unbleached all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 2 large egg whites
- ½ cup mini chocolate chips
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Line a 13×18-inch baking sheet with parchment paper and lightly grease with nonstick spray.
- Place butter and chocolate in a microwave-safe bowl. Heat in 30-second intervals until melted, stirring between each interval. Stir in sugar, vanilla, and espresso. Set aside.
- Whisk together flour, cocoa powder, salt, and baking soda in a medium bowl.
- Beat egg whites in a large bowl with an electric mixer until frothy, 3 to 4 minutes. Pour in chocolate mixture and beat until combined. Mix in flour mixture until a thick batter forms.
- Spread batter onto the prepared baking sheet. Cover with plastic wrap. Place another baking sheet on top and smash it flat to ensure batter is as thin as possible. Remove the top baking sheet, peel off plastic wrap, and sprinkle chocolate chips over batter.
- Bake in the preheated oven until crisp, about 25 minutes. Allow brittle to cool on the baking sheet before breaking into pieces.
Notes
3. Brownie Brittle
If you’re one of those people who fights for the crispy corner pieces of brownies, this one’s for you. Brownie Brittle transforms the beloved chewy brownie into a crisp, chocolatey delight that’s all edges no arguments required. Every piece has that satisfying crunch while still packing a big cocoa punch.
Key Steps for Perfect Brownie Brittle
- Thin Batter Layer – Spread evenly for that brittle crispness.
- Bake on a Baking Sheet – Even heat and crunch all the way through.
- Crispy Texture Achieved – Each bite offers that crunch satisfaction.
- Deep Cocoa Flavour – Does not lose the deep chocolate flavour.
- Add Chocolate Chips – Adds melty sweetness in every bite.
- Bake Until Crisp – Don’t underbake; crispness is key.
- Snackable Perfection – Perfect to share or enjoy without guilt.
The recipe is wonderfully simple: just spread your brownie batter thinly across a baking sheet and bake until it turns perfectly crisp. The key is in that thin layer it delivers the brittle texture that’s both addictive and snackable. Sprinkle some extra chocolate chips on top before baking, and you’ll get melty bursts of sweetness with every bite. Brownie Brittle is the ultimate afternoon snack, gift option, or emergency solution when you crave brownies without the bulk. It’s a master makeover of a timeless crisp, chocolatey, and irresistibly easy to adore.
Chocolate Eclair Cake Recipe
Equipment
- 1 9×13 inch Baking Dish Or similar rectangular dish
- 1 Large Mixing Bowl
- 1 Whisk
- 1 Measuring Cup For milk
- 1 Spatula or Offset Spatula For spreading
Ingredients
Main
- 1 box graham crackers
- 2 3 1/4-ounce boxes french vanilla instant pudding
- 3 1/2 cups milk
- 1 8-ounce container cool whip, thawed
- 1 can chocolate frosting
Instructions
- In a large mixing bowl, whisk together the instant French vanilla pudding mixes and milk until thoroughly combined and slightly thickened.
- Gently fold in the thawed Cool Whip into the prepared pudding mixture until well incorporated and smooth.
- Arrange a single layer of graham crackers evenly across the bottom of a 9×13-inch baking dish, breaking crackers as needed to fit.
- Carefully spread half of the pudding and Cool Whip mixture over the graham cracker layer, ensuring an even coating.
- Add a second single layer of graham crackers on top of the pudding mixture.
- Spread the remaining half of the pudding and Cool Whip mixture over the second graham cracker layer.
- Place a third and final single layer of graham crackers over the pudding mixture.
- Warm the can of chocolate frosting slightly (if too stiff) and spread it evenly over the top graham cracker layer.
- Cover the baking dish tightly with plastic wrap and refrigerate for a minimum of 8 hours, preferably overnight (12-18 hours), allowing the graham crackers to soften.
- Slice and serve the chilled Chocolate Eclair Cake.
Notes
4. Easy Chocolate Pudding
Ditch those boxed mixes from the store homemade chocolate pudding is where the magic is. This one is silky, rich, and incredibly simple, all coming together in one saucepan in less than 15 minutes. The end product is a creamy, dreamy dessert that’s great on its own or dressed up for events.
Key Steps for Perfect Chocolate Pudding
- One-Saucepan Recipe – Little cleanup and fast prep.
- 15 Minute Ready – Ideal for spontaneous dessert desires.
- No Tempering of Eggs Required – Easy, hassle-free preparation procedure.
- Silky and Smooth Texture – Provides that melt-in-mouth creaminess.
- Whisk Whisk – Stops lumps forming and helps even thickening.
- Intense Chocolate Taste – Strong, comforting cocoa flavour with each bite.
- Serve Yourself – Eat plain or add cream or fruit.
It all cooks up smoothly without tempering eggs or double-handling multiple steps. Whisk, heat, and watch it thicken to a creamy work of art. It is smooth, pure comfort smooth, rich, and intensely satisfying with each spoonful. Serve chilled topped with a dollop of whipped cream, or use it as a show-stopping chocolate pie filling. Serve it however you like, it’s evidence that decadent desserts don’t have to be fussy.
Chocolate Mayonnaise Cake
Equipment
- 1 11×7-inch Baking Pan
- 1 Large Mixing Bowl
- 1 Sifter or Fine-Mesh Sieve For dry ingredients
- 1 Whisk or Electric Mixer For beating batter
- 1 Set of Measuring Cups and Spoons For accurate ingredient measurement
Ingredients
Main
- 2 cups all-purpose flour
- 1 cup white sugar
- 4 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup mayonnaise
- 1 cup water
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 11×7-inch baking pan.
- Sift together flour, sugar, cocoa powder, baking powder, and baking soda in a large bowl. Add mayonnaise, water, and vanilla; beat until smooth, about 2 minutes.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool completely before frosting, if desired.
Notes
5. Chocolate Mayonnaise Cake
It might sound strange at first, but trust the process mayonnaise is the secret weapon behind this incredibly moist chocolate cake. By replacing eggs and oil, mayo gives the batter a richness and tenderness that’s impossible to replicate otherwise. The result is a cake so soft and luscious, you’d never guess what’s in it.
Key Steps for Perfect Mayonnaise Cake
- Use Mayonnaise as Base – Replaces both eggs and oil seamlessly.
- Provides Amazing Moisture – Makes the cake tender and soft.
- Emulsified Texture – Maintains smooth mixing without greasiness.
- Intense Chocolate Taste – Rich, fudgy, and delicious with each bite.
- Fine, Dense Crumb – Stays together wonderfully and melts well.
- Perfect for Restricted Ingredients – Wonderful when pantry choices are scarce.
- Surprisingly Decadent – A secret keeper in traditional baking recipes.
The emulsified texture of mayonnaise ensures perfect moisture without greasiness. Each bite is dense, fudgy, and deeply chocolatey, with a fine crumb that holds together beautifully. It’s an ideal recipe for when you’re short on ingredients but still crave something decadent. Best of all, there’s absolutely no trace of the mayo flavor just pure, rich chocolate goodness. It’s a timeless, reliable recipe that proves innovation and simplicity can coexist deliciously.
Quick Pots de Creme recipes
Equipment
- 1 Small Saucepan For heating the heavy cream.
- 1 Heatproof Bowl For melting chocolate and combining ingredients.
- 2 Mixing Bowls One for egg mixture, one for chocolate.
- 1 Whisk For emulsifying chocolate and tempering eggs.
- 6 Ramekins or Small Serving Dishes For individual portions of pots de creme.
Ingredients
Main
- 1 cup semisweet chocolate chips
- 1/8 teaspoon salt
- 2 tablespoons sugar
- 1/2 teaspoon espresso powder optional
- 1 large egg at room temperature
- 1 cup heavy cream
- 1 teaspoon vanilla extract or 1 to 2 tablespoons liqueur e.g., Kahlua
Instructions
- In a heatproof bowl, combine the semisweet chocolate chips and salt. Set aside.
- In a separate medium bowl, whisk together the large egg, sugar, and optional espresso powder until well combined and slightly lightened.
- Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer, then immediately remove from heat. Do not boil.
- Pour the hot cream over the chocolate chips in the heatproof bowl. Let stand for 1-2 minutes to allow the chocolate to soften and melt.
- Whisk the chocolate and cream mixture until completely smooth and emulsified.
- Gradually add about half of the hot chocolate mixture to the egg mixture, whisking constantly and vigorously to temper the egg and prevent it from scrambling.
- Pour the tempered egg-chocolate mixture back into the remaining chocolate mixture in the heatproof bowl, whisking until fully combined and homogenous.
- Stir in the vanilla extract or liqueur until evenly distributed.
- Divide the mixture evenly among six small ramekins or serving dishes.
- Cover the ramekins loosely and chill in the refrigerator for at least 2 hours, or until the pots de creme are firmly set.
Notes
6. Chocolate Cookies
When the urge for soft, warm chocolate cookies hits, waiting for dough to chill seems impossible. Luckily, this recipe avoids the waiting game altogether. Within less than 30 minutes, fresh, chewy cookies are ready to enjoy with no refrigeration required.
Key Steps for Perfect Chocolate Cookies
- No Chill Required – Bake right away without waiting time.
- Quick Preparation – Ready in less than 30 minutes flat.
- Soft and Chewy Texture – Sweetly balanced for cookie enthusiasts.
- Versatile Dough – Easily adaptable with mix-ins.
- Add Chocolate Chips – For a rich double-chocolate delight.
- Include Nuts or Fruit – Adds crunch or natural sweetness.
- Simple Pantry Ingredients – Does the job with staples you already have.
The dough is very flexible. You can add in additional chocolate chips to double-chocolate heaven, chopped nuts for texture, or even dried fruit for a bit of sweetness. It’s a foundation recipe that the pantry (and your mood) dictates. Each of the cookies cooks up with slightly crispy edges and a soft, gooey center, so they are the epitome of comfort snack. Quick, trustworthy, and infinitely variable this recipe is cookie bliss in a half hour.
Chocolate-Dipped Strawberries
Equipment
- 1 Baking Sheet For setting the dipped strawberries
- 1 Waxed Paper To line the baking sheet
- 1 Microwave-Safe Bowl For melting chocolate
- 1 Small Spoon or Spatula For stirring chocolate if needed
Ingredients
Main
- 1 7 ounce package Baker’s Real Milk Dipping Chocolate
- 36 medium strawberries
Instructions
- Line a baking sheet with waxed paper.
- Melt chocolate in the microwave as directed on package, 1 to 2 minutes.
- Dip strawberries in chocolate; let excess chocolate drip off. Place onto the prepared baking sheet. Let stand at room temperature or refrigerate until firm, about 30 min.
Notes
7. Nutella Brownies
Few ingredients get the same excitement as Nutella. This recipe does everything you love about the rich, creamy hazelnut-chocolate spread and turns it into an amazing batch of brownies. The taste is rich and indulgent, yet the process couldn’t be easier.
Key Steps for Irresistible Nutella Brownies
- Nutella Stars – Adds rich, creamy hazelnut-chocolate flavor.
- Easy Preparation – Easy to mix and bake with little effort.
- Include Chopped Hazelnuts – Offers satiating crunch and nutty smell.
- Vitalize with Espresso – Richens chocolate flavour wonderfully.
- Balance with Sea Salt – Creates contrast and enhances sweetness.
- Rich and Fudgy Texture – Soft inside with crunchy edges.
- Perfect for Any Occasion – Great to give as a gift or an indulgent snack.
Whereas the majority of Nutella brownie recipes use three ingredients, this one takes the flavour up a notch with smart additions. Chopped hazelnuts provide a delicate crunch, while a touch of espresso powder intensifies the chocolate but doesn’t overwhelm it. Sea salt sprinkles round it off, balancing the sugar with refinement. The entire recipe still comes together in one bowl, staying true to the easy-bake spirit. In less than an hour, you’ll have brownies that look gourmet and taste unforgettable the kind of treat that turns every bite into a small celebration.
Nutella Brownies
Equipment
- 1 8-inch-square baking pan Preferably metal for even heat distribution
- 1 Small Saucepan
- 1 Large Mixing Bowl
- 1 Electric Mixer Handheld or stand mixer
- 1 Whisk
Ingredients
Main
- ½ cup butter
- ¼ cup hazelnut liqueur such as Frangelico
- ¼ cup chocolate-hazelnut spread such as Nutella, or more to taste
- 1 cup all-purpose flour sifted
- ½ cup unsweetened cocoa powder
- ¼ teaspoon salt
- ⅔ cup white sugar
- ⅓ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup semisweet chocolate chips Optional
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch square baking pan or line with parchment paper.
- Melt butter, hazelnut liqueur, and chocolate-hazelnut spread together in a small saucepan over medium heat, stirring occasionally, until starting to bubble, about 5 minutes. Remove saucepan from heat and cool slightly.
- Whisk flour, cocoa powder, and salt together in a bowl.
- Beat white sugar, brown sugar, eggs, and vanilla extract together in a large bowl using an electric mixer until smooth and creamy; slowly mix in butter mixture until smooth. Stir flour mixture into butter-sugar mixture just until batter is combined; fold in chocolate chips, if using. Pour batter into the prepared pan.
- Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 20 to 25 minutes. Cool brownies in pan for at least 2 hours before cutting.
Notes
8. King Arthur’s Original Cake Pan Cake
This time-honored recipe is living proof that flour magic doesn’t have to involve expensive ingredients. King Arthur’s Original Cake Pan Cake is famous for a reason no eggs, no butter, no milk, and still it bakes to a chocolate cake that’s as moist as it is perfectly balanced every time.
Key Steps for the Classic Pan Cake
- No Eggs or Dairy – Just easy, cost-effective ingredients.
- Mix in the Pan – No need for additional bowls or cleanup.
- Add Water and Stir – Easy, hassle-free preparation process.
- Bake to Perfection – Light, moist, and evenly textured outcome.
- Classic Flavour Balance – Delicate sweetness with deep cocoa flavour.
- Minimal Tools Required – No mixers or elaborate gadgets needed.
- Nostalgic Comfort – Brings back memories of traditional homemade cakes.
The prep is a breeze: combine all of it in the pan, add water, and bake. Done. No mixers, no gadgets, just straightforward ingredients getting along. The end result is light and filling, with a taste that is reminiscent and comforting. Served as a plain snacking cake or frosted up for special occasions, it never fails. A testament that sometimes it is the simplest things that bring the sweetest outcomes.
Fondant au Chocolat
Equipment
- 2 Ramekins
- 1 Microwave-Safe Bowl
- 1 Whisk
- 1 Wire Rack For cooling
Ingredients
Main
- ½ cup semisweet chocolate chips
- 1 ½ tablespoons unsalted butter
- 2 tablespoons white sugar
- 1 large egg at room temperature
- ¼ teaspoon vanilla extract
- ⅛ teaspoon salt
- 2 tablespoons all-purpose flour sifted
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease 2 ramekins and set aside.
- Combine chocolate chips and butter in a microwave-safe bowl. Microwave on high for 30 seconds. Stir and microwave at 15-second intervals until almost melted. Remove from the microwave and stir until chocolate is completely melted and thoroughly combined. Set aside.
- Combine sugar, egg, vanilla extract, and salt in a separate bowl. Pour into chocolate mixture and whisk until combined. Add flour, stirring until combined. Divide batter evenly between both ramekins.
- Bake in the preheated oven until set, 12 to 14 minutes. Cool on a wire rack for 10 minutes before inverting onto a serving plate.
Notes
9. Quick Pots de Crème
When you’re craving a touch of elegance without the usual fuss, Quick Pots de Crème is your perfect answer. This luscious, creamy custard dessert delivers a sophisticated finale to any meal. Best of all, it requires minimal effort and absolutely no baking. With its velvety texture and rich flavor, it effortlessly elevates your dining experience. Ideal for those moments when you want indulgence made simple.
Key Steps for Effortless Pots de Crème
- No-Bake Dessert – Ideal for instant yet sophisticated indulgence.
- Use a Food Processor – Mixes ingredients to silky smoothness.
- Melt Chocolate Chips – Provides a rich, velvety foundation.
- Warm Cream Addition – Blends easily for silky consistency.
- Luxurious Texture – Restaurant-quality, silky, dense, and smooth feel.
- Minimal Effort, Maximum Impact – Elegant dessert in minutes.
- Perfect for Entertaining – Stunning yet easy to make.
A food processor does the majority of the job here, grinding chocolate chips into smooth texture that melts smoothly into warm cream. The process results in a silky, creamy base that has a feel straight from a high-class restaurant. Served in miniature ramekins topped with whipped cream or berries, these individual servings provide an impressive presentation. It’s decadent, easy, and thoroughly indulgent great for when you don’t want to sweat but impress your guests.
Rich Flourless Chocolate Cake with Ganache and Peanut Butter Frosting
Equipment
- 2 Mixing Bowls One large for batter, one small for melting chocolate
- 1 Whisk or Electric Mixer For creaming butter and eggs
- 1 Rubber Spatula For folding ingredients and scraping bowls
- 1 9-inch Springform Pan For easy release of the cake
- 1 Microwave-safe Bowl or Saucepan For melting chocolate via microwave or double boiler
Ingredients
Main
- 1 stick butter softened
- ⅔ cup brown sugar
- 6 eggs
- ⅔ cup unsweetened cocoa powder
- 12 oz semi sweet or dark chocolate melted 30 second intervals in the microwave
- 1 teaspoon vanilla
- dash of salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan, lining the bottom with parchment paper for easy release.
- In a microwave-safe bowl, melt the semi-sweet or dark chocolate in 30-second intervals, stirring well after each, until smooth; set aside to cool slightly.
- In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy, ensuring no lumps remain.
- Add the eggs one at a time to the butter-sugar mixture, beating well after each addition until fully incorporated.
- Sift the unsweetened cocoa powder into the mixture, then add the vanilla extract and a dash of salt, mixing until just combined.
- Gently fold in the slightly cooled melted chocolate into the batter using a rubber spatula until no streaks of chocolate remain.
- Pour the cake batter evenly into the prepared springform pan.
- Bake for 30-35 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs, not liquid batter, and the center still has a slight wobble.
- Remove the cake from the oven and let it cool completely in the pan on a wire rack before unclamping and removing the sides of the springform pan.
- Serve plain or with your choice of ganache, peanut butter frosting (as suggested in the title), or a dusting of cocoa powder.
Notes
10. Chocolate-Dipped Strawberries
Sophisticated, speedy, and crowd-pleasing chocolate-dipped strawberries never go out of style. With only two principal ingredients and a couple of minutes, you can produce a dessert that’s as beautiful as it is delicious.
Key Steps for Ideal Chocolate-Dipped Strawberries
- Use Fresh Strawberries – Firm, ripe berries are best for dipping.
- Choose Quality Chocolate – Dark, milk, or white for the preferred richness.
- Melt Chocolate Gently – Avoids burning and maintains texture smooth.
- Correct Tempering – Results in glossy, crisp coating with a clean snap.
- Dip and Set Evenly – Let chocolate set at room temperature.
- Decorate Creatively – Add drizzle, nuts, or sprinkles for pizzazz.
- Serve Fresh – Best consumed within hours for optimal texture.
Melt your preferred chocolate, dip fresh strawberries, and harden. The secret is good tempering to get that shiny, crisp finish that cracks perfectly when bitten. Our process provides flawless texture and shine each time. These make an excellent gift, romantic treat, or just a sweet pick-me-up. With minimal effort, you’ll have a tray of desserts that combine freshness, beauty, and pure chocolate magic.
