A dense, brownie-like flourless chocolate cake that will make you beg for seconds! The frosting contains only two ingredients and comes together in about 2 minutes!
Redemption. That is what I call this flourless chocolate cake. I've made one before, but it was too dry. Two years later, and here I am. This one is a keeper.
The cake tastes very similar to a brownie. It's dense and has a crunchy, crackly top like a brownie. If you want, you can even top the cake with raspberry preserves or jam and then add your favorite ganache or frosting on top. I didn't have any heavy cream in the house so I made a Greek yogurt-based 2-ingredient ganache frosting. Yes, I said two ingredients.
This cake was a million times better than the previous flourless chocolate cake from two years ago. The frosting is slightly tart from the Greek yogurt and gives a nice contrast to the brownie-like layer beneath. You can garnish the cake with fresh whipped cream, berries or chocolate shavings. Whatever your heart desires. Make this for a friend - chances are they will never know it's flourless!
Flourless chocolate cake
- 1 cup semisweet or bittersweet chocolate chips
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 to 2 teaspoons espresso powder, optional
- 1 teaspoon vanilla extract, optional
- 3 large eggs
- 1/2 cup unsweetened cocoa powder
- 7 ounces semisweet chocolate, melted and warm (not hot)
- 3/4 cups plain nonfat Greek yogurt, at room temperature
Preheat your oven to 375 degrees F. Generously grease a round cake pan (8"-10") and set aside.
In a microwave safe bowl, melt the chocolate chips and butter. Transfer to the bowl of a stand mixer fitted with the paddle attachment or to a large bowl if using a handheld mixer. Add the sugar, salt, espresso powder and vanilla and mix on medium speed until smooth.
Add the eggs, one at a time until the mixture just comes together. Stop the mixer and stir in the cocoa powder by hand. Do not over mix.
Bake in your preheated oven for 20-25 minutes or until a thin crust has formed on the top. Allow the cake to cool slightly before turning out onto a cake plate or stand. Allow to cool completely.
To make the frosting, mix the melted chocolate with the yogurt. The frosting will become stiff as you fold. Mix until no white streaks remain. Spread onto your cooled cake.
Cake should be stored in an airtight container at room temperature or in the refrigerator and will keep for a few days.
Yield: One 8"-10" cake (about 8-12 servings)
Source: Cake from King Arthur Flour; ganache from Bakepedia