All you might want in a dessert is here in this flourless chocolate cake: rich, rich, and remarkably simple to prepare. Chocolate enthusiasts looking for a sophisticated treat without the hassle will enjoy it.
Why this dish is my favorite
- Basic and fast: This cake only needs basic tools and comes together in one dish. Cleaning up is also a snap!
- Dense and fudgy, this flourless cake is oozing chocolate flavor. You may just devour the whole slice—and maybe return for seconds—it’s that amazing.
- Gluten-free: Because there is no wheat in this cake, anybody on a gluten-free diet would find it ideal. It’s really fantastic, so don’t let that stop you if you aren’t!
Baking tips
- Key is preparation: oil your pan thoroughly and line it with parchment paper (don’t forget to oil the parchment paper too!) for a cake release that is certain.
- Chocolate matters: For the finest taste, use fine chocolate. Whatever your taste, bittersweet or semi-sweet chocolate works wonderfully.
- No need to overbake; a fudgy cake is what we want. A cake is done when an instant-read thermometer reads 200°F in the middle.
- Very cool: patience is everything! Before putting on the ganache glaze, let the cake cool completely.
- Setting the stage: Refrigerate the cake for a few hours to get a nicely set glaze.
Recommended servings
- Classic elegance: Lightly dust the cake with powdered sugar and scatter fresh raspberries over it to provide some colour.
- Richness of cake should be balanced by whipped cream or ice cream on the side.
Popular for birthdays, holidays, or just sating a chocolate need, this cake is sure to delight. Easy to prepare, exquisite to present, and sure to be popular!
PrintVictoria Sponge Cake
All you might want in a dessert is here in this flourless chocolate cake: rich, rich, and remarkably simple to prepare.
- Total Time: 100
- Yield: 16 1x
Ingredients
Scale
Cake:
- Half a cup chopped or chipped chocolate
- ½ cup melted butter; ¾ cup sugar; ¼ teaspoon salt
- Add one teaspoon of vanilla essence.
- Three big, well beaten eggs and one-half cup cocoa powder
Ganache:
- One cup chopped chocolate or chips
- I cup heavy cream
Instructions
- Set up: Heat oven to 375°F (190°C). Line and oil an 8-inch round cake pan.
- Cake: In a microwaveable dish, melt butter and chocolate for one minute, stirring halfway through. Beat in vanilla, sugar, and salt. Eggs come next, then cocoa powder. Beat just until blended; do not overmix.
- Bake: Spoon batter into pan; bake for 25 minutes, or until toothpick put into middle comes out mostly clean.
- To cool entirely, transfer cake onto a wire rack after letting it set in pan for ten minutes.
- Ganache: Heat cream in a microwave-safe dish for 30 seconds, stirring as required, while cake cools. Smoothly whisk in the chocolate.
- Glaze: To set, spread ganache over cooled cake and chill for a few hours.
- Slice and enjoy! Raspberries, whipped cream, ice cream, or powdered sugar are optional.
- Prep Time: 15
- Cook Time: 25
- Category: Cake
Nutrition
- Serving Size: 16
- Calories: 292kcal
- Sugar: 19g
- Sodium: 55mg
- Fat: 20g
- Saturated Fat: 11g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 57mg
I want try this