Flourless Chocolate Cake – rich, decadent chocolate cake with a chocolate glaze. Perfect for Valentine’s Day, an anniversary, or a special birthday.
Well guys, we’re moving.
Yep, we’re moving from my beloved Colorado to Fort Hood, TX.
I was trying to be tough and not let my husband, who obviously has no control over this, see that I was upset so I went about business after he told me. And then he asked if I was okay and I started full-on ugly crying while vacuuming.
I think it was just the shock of it. Like, two days ago they were telling him that he’s going to the promotion board next month and giving him the summer field schedule. And then surprise! You’re moving to Texas!
Once it kind of set in, I was excited. Fort Hood isn’t exactly at the top of my list of places to live but I really love the adventure of it all. A new place, a fresh start.
And then I was like, “BUT I JUST FOUND A HAIR GUY I LIKE! THIS IS HORRIBLE!”
Plus, everything’s a lot more complicated this time. When we moved from Alabama to Colorado, we just had the 2 kids and no one was in school yet. Now we have another kid and 2 different schools to deal with. I mean, by the time we get there and get settled, the kids will have only have a couple weeks of school before summer.
I know things will be fine but right now I’m just overwhelmed by everything that needs to be done.
If you live in the area, I need to know where the good dog park is, where the splash pad for the kids is, and where the best Mexican restaurant with a variety of margarita options is. Okay?
How To Make Flourless Chocolate Cake
This is my favorite cake to make for a special occasion. You know, Valentine’s Day, anniversaries… any time you need a rich and decadent dessert.
- Melt chocolate chips and butter together; stir until smooth
- To the chocolate mixture, add sugar, salt, espresso powder, and vanilla; mix until combined
- Add eggs and cocoa powder; beat until well mixed
- Transfer to a prepared pan
- Bake for 25 minutes, until it is cooked through the has a thin crust on top
- To make the glaze, microwave chocolate and heavy cream; stir until smooth and then pour over the cake
- Allow the glaze to set completely before slicing and serving
What To Serve with Flourless Chocolate Cake
I like to serve this cake with freshly whipped cream and berries. Strawberries, raspberries, blueberries, whatever berries you like! The cake is so rich that the freshness of the berries just works perfectly with it.
Flourless chocolate cake is also perfectly fine served on it’s own!
How Long Is Flourless Chocolate Cake Good For?
This Flourless Chocolate Cake will stay good at room temperature for up to 2 days. If you store it in the refrigerator, you can get another day or 2 out of it but make sure you bring the cake to room temperature before serving.
Can You Freeze Flourless Chocolate Cake?
Yes, you can freeze this cake. Wrap it rightly and it should stay good in the freezer for up to 3 months. Defrost overnight at room temperature before serving.
More Chocolate Cake Recipes
- Chocolate Cream Filled Cake
- Chocolate Angel Food Cake
- Chocolate Shortbread Cake
- Mexican Chocolate Cake
- Snickers Cake
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- 1 cup semisweet or bittersweet chocolate chips
- 1/2 cup 8 tablespoons unsalted butter
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 to 2 teaspoons espresso powder, optional
- 1 teaspoon vanilla
- 3 large eggs
- 1/2 cup unsweetened cocoa powder
For the glaze:
- 1 cup semisweet or bittersweet chocolate chips
- 1/2 cup heavy cream
- Preheat the oven to 375F. Lightly grease an 8" round cake pan; cut a piece of parchment or waxed paper to fit, grease it, and lay it in the bottom of the pan.
- To make the cake: Put chocolate chips and butter in a microwave-safe bowl and microwave in 30 second increments, stirring after each one, until chocolate is completely melted and mixture is smooth.Transfer the melted chocolate/butter to a mixing bowl.
- Stir in the sugar, salt, espresso powder, and vanilla. Add the eggs, beating until smooth. Add the cocoa powder, and mix just to combine.
- Pour the batter into the prepared pan.
- Bake the cake for 25 minutes until it's cooked through and the top has formed a thin crust.
- Cool in pan for 5 minutes before loosening the edges with a knife and turning onto a serving platter. The edges may crumble a bit, that is fine.
- To make the glaze: Combine the chocolate and cream in a microwave-safe bowl, and heat in 30 second increments, stirring after each one, until mixture is smooth.
- Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake.
Amount Per Serving: Calories: 349 Total Fat: 26g Saturated Fat: 15g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 78mg Sodium: 96mg Carbohydrates: 24g Net Carbohydrates: 0g Fiber: 4g Sugar: 13g Sugar Alcohols: 0g Protein: 6g