Flourless Chocolage Ganache Cake Recipe Zoom

Flourless Chocolate Ganache Cake Recipe

The rich, decadent flavor of this Flourless Chocolate Ganache Cake pairs perfectly with a merlot or cabernet sauvignon. The fudgy chocolate taste and hints of coffee flavor make for a purely indulgent experience.
Makes: 16 servings
Skill Level: None

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Step 1

Preheat oven to 350°F. Line bottom of 9 in. round pan with parchment paper and spray with vegetable pan spray.

Step 2

Place 12 oz. chopped chocolate in large bowl.

Step 3

In medium saucepan, bring butter, sugar, instant coffee, cocoa powder, water and salt to a boil, stirring to dissolve the sugar. Pour hot mixture over chopped chocolate. Let stand 30 seconds; whisk until smooth. Cool slightly. Whisk in eggs. Pour batter into prepared pan.

Step 4

Bake 40-45 minutes or until a toothpick inserted in center comes out mostly clean. Cool in pan on cooling grid 30 minutes. Loosen sides of cake and invert onto cooling grid. Chill at least 4 hours.

Step 5

For ganache, microwave remaining 8 oz. chocolate and cream in microwave-safe container at half (50%) power 60 seconds. Stir thoroughly. Continue to microwave and stir at 30 second intervals until smooth and completely melted. Cool slightly. In large bowl, whip 2/3 cup ganache with electric mixer on high speed until thickened and lightened in color. Spread over top of cake. Chill 5 minutes to set. Rewarm remaining ganache at half (50%) power for 30 seconds. Spread over top of cake. Garnish with raspberries.

Makes about 16 servings.

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semisweet chocolate

20 oz. semisweet chocolate (roughly chopped and divided)


1 cup (2 sticks) butter

granulated sugar

1 cup granulated sugar

instant coffee granules

1 tablespoon instant coffee granules

cocoa powder

1/2 cup cocoa powder


1/4 cup water


Pinch salt


6 Eggs

heavy whipping cream

1/2 cup heavy whipping cream

fresh raspberries

fresh raspberries

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