Flourless Chocolate Cake
In the mood for chocolate cake but avoiding refined sugar and flour? Seems like an impossible goal, but Flourless Chocolate Cake is going to be your new go-to indulgence. Ganache is super pretty + yummy, and you’ll also be able to freeze this cake for later.
Cake Elements
1 Stick Salted Butter
1 C Semi-Sweet Chocolate Chips
1 C Real Maple Syrup
3 Extra-Large Eggs
1 T Instant Espresso Powder
2 Tsp Madagascar Bourbon or Mexican Vanilla Extract
1 Tsp Sea Salt
3/4 C Cocoa Powder
Ganache Elements
1 C Semi-Sweet Chocolate Chips
3/4 C Heavy Whipping Cream
Flaky Salt (Maldon or Jacobsen)
Directions
Pre-Heat oven to 375F. Line a 9-inch springform pan with parchment paper and spray with nonstick cooking spray.
In a large, microwave-safe bowl bowl, add butter and chocolate chips; microwave using 30-second intervals until butter is melted.
Once melted, whisk butter and chocolate together and set aside to cool; about 5 minutes.
Once cool, add maple syrup to chocolate and one egg at a time until all incorporated.
whisk espresso powder, vanilla extract, and sea salt into batter.
Sift cocoa powder into a small bowl and add to batter.
Using a spatula, fold cocoa into batter until all is incorporated. This step will take a bit of “elbow grease” but it’s worth it.
Scrape batter into springform pan and bake for 20-25 minutes; i bake mine for 20 but all ovens cook differently.
While cake is baking, prepare ganache as it needs to rest in the refrigerator while your cake cools.
In a medium mixing bowl, add chocolate chips.
Add cream to a small saucepan over medium heat; heat to a simmer until you see small bubbles form around the outside edges.
Pour hot cream over chocolate chips and cover bowl with a paper towel or towel; set aside for 5 minutes.
Whisk ganache until smooth and shiny; place into the fridge to cool for 20 minutes.
spread ganache over cooled cake and sprinkle with salt flakes.
slice and serve! Keeps in the fridge for up to five days.