Flourless Chocolate Ganache Cake

    2 hours 30 minutes

    The ultimate in chocolate treats! A flourless chocolate cake, with a rich chocolate ganache coating. If you're not after the full chocolate richness that this provides, leave off the chocolate ganache, simply sprinkle with icing sugar and serve with freshly whipped cream and berries.

    40 people made this

    Serves: 12 

    • Cake
    • 390g dark chocolate, chopped
    • 170g unsalted butter, cubed
    • 6 egg yolks
    • 3/4 cup (150g) white sugar, divided in 2 equal portions
    • 2 teaspoons vanilla essence
    • 1 teaspoon dark rum
    • 6 egg whites
    • Chocolate Ganache
    • 1 1/4 cups (300ml) pure cream
    • 450g dark chocolate, chopped

    Preparation:1hour  ›  Cook:1hour  ›  Extra time:30min cooling  ›  Ready in:2hours30min 

    1. Cake: Preheat the oven to 180 degrees C. Grease a 23cm springform cake tin. Line the bottom of the tin with baking paper and then wrap the outside of the tin with aluminium foil.
    2. Combine chocolate with the butter in a metal bowl over a saucepan of simmering water. Stir frequently until melted and smooth. Remove from heat and cool to lukewarm.
    3. In a medium bowl, whip egg yolks with half of the sugar until thick and pale, about 5 minutes. Fold cooled chocolate into the yolks along with the vanilla and rum. In a separate glass or metal bowl, whip egg whites until foamy.
    4. Gradually add remaining sugar while continuing to whip to medium stiff peaks. Fold egg whites into the chocolate mixture in thirds. Pour the cake mixture into the prepared cake tin.
    5. Bake for 45 to 50 minutes in the preheated oven until the top of the cake is puffed and cracked. A wooden skewer inserted into the cake will still have some moist crumbs attached. Cool cake in the cake tin over a wire rack. The top will fall.
    6. Chocolate Ganache Place chocolate in a metal bowl. Heat cream to boiling in a saucepan. Pour hot cream over chocolate and stir until smooth. Bowl may be set over a saucepan of simmering water if the chocolate is not able to melt completely from the heat of the cream.
    7. To Serve: Press down gently on the top of the cake to make it uniformly flat. Remove sides from the cake tin and invert cake onto a plate. Remove baking paper from the bottom. Ladle warm ganache over the top and spread out to cover sides. Wipe drips from the plate and let stand until set.

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    Reviews in English (21)


    I made this cake for a friend who has celiac's disease and it was a huge hit. The chocolate ganache was very good, but if I make again I will put it in the refrigerator to set. (I'm new to this so maybe that seems obvious but...) I would have also used less bitter chocolate for the topping. Otherwise a fabulous melt in your mouth cake.  -  07 Apr 2007  (Review from Allrecipes USA and Canada)


    I made this cake for my son's (named William) birthday, and it has become a tradition in our house. I used Ghiradelli Chocolate and the quality of the finished torte was impressive, restautant qaulity.  -  24 Jul 2005  (Review from Allrecipes USA and Canada)


    This was easy to make and really delicious. It is very, very rich which is why I gave it 4 stars...a little too rich for me with the glaze. I'm going to revise the recipe to lower the carbs by using oil, cocoa and splenda and completely eliminate the glaze though it was very good...just to reduce richness and carbs. Excellent recipe. Great for gift giving.  -  25 Sep 2003  (Review from Allrecipes USA and Canada)