Rich Flourless Chocolate Cake with Ganache and Peanut Butter Frosting
This recipe yields a decadent, rich flourless chocolate cake, characterized by its dense, fudgy texture. Made with softened butter, brown sugar, eggs, cocoa, and melted chocolate, it's a naturally gluten-free dessert that's simple to prepare and intensely satisfying for chocolate lovers.
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
For a truly rich and dense flourless chocolate cake, ensure your butter is genuinely softened, not melted, for creaming with the brown sugar. When melting the chocolate, do so gently in 30-second intervals in the microwave, stirring each time, to prevent scorching; alternatively, use a double boiler for more control. Do not overbake; the cake should appear set at the edges but still have a slight wobble in the center. This slight underbaking ensures a fudgy, moist texture. Allow the cake to cool completely in the pan on a wire rack before attempting to release it, as it is very delicate when warm. While the title mentions ganache and peanut butter frosting, these are not included in the provided ingredients, so plan accordingly if you intend to add them.