Flourless Milk Chocolate Cake with Melted Chocolate Ganache: A Decadent Celebration!
While this decadent cake is fantastic for birthdays, it’s truly a treat for any celebration – or just indulging your sweet tooth! This Flourless Chocolate Cake with Melted Chocolate Ganache is a perfect explosion of flavor and texture that’s surprisingly easy to make!
Rediscovering Milk Chocolate
This version takes a turn away from the traditional dark (and sometimes bitter) flourless chocolate cake. In my version, I draw inspiration from a childhood memory (and an adult favorite as well) like milk chocolate and melted chocolate. It’s a nostalgic nod to simpler times, with a grown-up twist.
Growing up, milk chocolate (and chocolate milk) was my go-to treat. As I grew older, I came to love dark chocolate, but you can’t beat a good milk chocolate bar! Remember those after-school snacks, the little rewards that made the day a bit brighter? A standout memory of my childhood were visits to my great-grandmother (she lived to the sweet old age of 98). Whenever we visited, I remember the tiny, stooped-over woman with silver hair in a bun and a floral apron, treating the kids to Hershey Bars and lemon drops. She was so tiny, probably under 5 feet tall, with a back hunched from age and years of hard work, yet she was so sweet and gentle with all of us. That’s the feeling I wanted to capture with this cake (at least the chocolate bar part!). It’s a flavor that gets me grinning! This cake is my ode to that classic taste, a celebration of comfort, joy, and the simple sweetness of a Hershey bar shared with loved ones.
Additional Inspiration from a Local Favorite
But there’s more inspiration in this cake than long ago childhood memories. There’s this amazing handcrafted gourmet ice cream shop near me (Molly Moon’s if you need to know), and they have an incredible selection of ice cream flavors. But there is one flavor that always catches my attention: their melted chocolate ice cream. The way the rich, intense chocolate flavor melts on your tongue is just incredible. It’s that pure, unadulterated chocolate experience that I wanted to capture in cake form.
Why This Flourless Chocolate Cake Rocks
There are so many ways this cake tops the charts – well first (isn’t it obvious)…chocolate! The flourless base provides a decadent, melt-in-your-mouth texture. Think of it as a chocolate lava cake but with a sturdier structure. The absence of flour makes it a naturally gluten-free dessert that everyone can enjoy! Plus, this cake is seriously EASY! Only two special tricks: Don’t overmix it (this adds too much air to the batter and it might fall when you take it out of the oven) and don’t over bake it (as the cake will dry out).
It’s the perfect centerpiece for any celebration, whether it’s a birthday, dinner party, or just a cozy night in.
So, grab your ingredients and equipment (the lists and recipe arebelow)! This recipe will become a long-time family favorite!
Happy Baking and Eating!
Flourless Chocolate Cake Ingredients
These ingredients come together to create a Flourless Chocolate Cake that’s both flavorful and suitable for those with gluten sensitivities.
Semi-Sweet Chocolate Chips
- The chocolate chips create the cake’s rich, decadent base and deliver that irresistible chocolate flavor. These chips also are the primary ingredient in the ganache
Room Temperature Unsalted Butter
- Unsalted butter adds moisture and tenderness to the cake, creating a smooth, melt-in-your-mouth texture. The butter also adds a glossy sheen to the ganache.
Granulated Sugar
- Granulated sugar sweetens the cake and contributes to its moistness and delicate crumb.
Kosher Salt
- Kosher salt enhances the other flavors in the cake, balancing the sweetness and adding depth.
Vanilla Extract
- Vanilla extract enhances the overall flavor profile, adding warmth and complexity to the chocolate notes.
Large Eggs
- Eggs bind the ingredients together, providing structure and richness to the cake.
Cocoa Powder and Dry Milk Powder
- Cocoa powder intensifies the chocolate flavor and adds a touch of bitterness for balance. Dry milk powder boosts the milk chocolate flavor and adds a subtle creaminess to the cake.
Heavy Cream or ½ and ½
- Essential for making the ganache creamy and rich.
Equipment to Make the Flourless Chocolate Cake with Melted Chocolate Ganache
Essential Equipment to Prepare the Gluten-Free Caramel Galette Recipe:
Cake pan and Parchment Paper
- One eight inch pan is required for this cake. You can also use an eight in a springform pan. The pan is prepared by lightly greasing and lining the bottom of the pan with a piece of parchment paper to ensure easy removal of the cake.
Microwave Safe Bowls
- Use microwave safe bowls to melt the chocolate for both the cake and the ganache. I like using a medium size bowl to melt the chocolate so that I can continue the recipe in that same bowl rather than starting with another bowl to get dirty. (I’m all for reducing cleanup!)
Spatula and Whisk
- Spatulas are used to stir the melted chocolate and butter together for the cake mixture, the chocolate ganache, as well as mix-in the additional ingredients and scrape the sides of the bowls. You can also use a whisk to mix the ingredients however, make sure you don’t overmix the batter
Measuring Cups and Spoons
- Measuring cups and spoons are used to measure the ingredients in the cake and ganache.
Microwave Oven or Double Boiler
- A microwave oven makes melting the chocolate and butter for both the cake and the ganache simple. However if you don’t have a microwave you can use a bowl placed over a pan of simmering water on the stove.
Oven
- You will use an oven to bake the cake. Remember to preheat it to 375° fahrenheit.
Cooling Rack
- A cooling rack is nice for cooling the cake once it comes out of the oven. It’s optional, but just don’t place a hot pan directly on a heat sensitive counter.
Instant-Read Thermometer
- An instant read thermometer is used to check if the cake is done. At 200° Fahrenheit the cake will be done and still a bit gooey. If you don’t have an instant-read thermometer you can use a clean toothpick inserted into the center of the cake. If the toothpick comes out completely clean with no crumbs or batter attached, you’ve likely overbaked the cake and it may be dry. Ideally, the toothpick should have a few moist crumbs clinging to it.
Knife or Offset Spatula
- For spreading the ganache. Additionally, before removing the cake from the pan, run a knife around the edges to loosen it, ensuring a clean release from the pan.
Serving Plate or Cake Stand
- A serving plate or cake stand elevates the presentation of your finished cake. Of course, for a more casual approach, you can always decorate it directly in the pan and enjoy it straight from there! Dig in!
Substitutions
Remember to consider any dietary restrictions or personal preferences when making substitutions. The key is to adapt the recipe to your needs while still maintaining the overall structure and flavors of the galette. Enjoy your customized Flourless Chocolate Cake!
These ingredients have easy substitutions.
Unsalted Butter
- If you’re dairy-free, you can substitute cold dairy-free margarine or a vegan butter alternative for the unsalted butter. Make sure it’s cold and solid when you use it. Additionally, if you don’t have unsalted butter, you can use salted butter, just reduce the salt in the dough by ½.
Semi-Sweet Chocolate
- If you you prefer a dairy free ganache, use almond or coconut milk.
- Cream or 1/2 & 1/2
- You can use bitter change the flavor of this cake by changing the sweetness of the chocolate.
Heavy Cream or 1/2 & 1/2
- If you you prefer a dairy free ganache, use almond or coconut milk.
Dry Milk Powder
- If you you prefer a dairy free cake, replace the dry milk powder with a dairy free alternative, or eliminate.
What to serve with Flourless Chocolate Cake?
The Flourless Chocolate Cake with Melted Chocolate Ganache is a versatile dish that can be enjoyed on its own. However, if you’d like to enhance the experience, here are some serving suggestions and side dishes that pair well with the cake:
Vanilla Ice Cream
- The cool creaminess contrasts perfectly with the warm galette.
Whipped Cream
- A dollop of lightly sweetened whipped cream adds an airy touch.
Hot Tea or Coffee
- Pair it with Earl Grey tea or a rich espresso for an indulgent treat.
No Ganache, or Change up the Ganache
- For a simpler dessert, don’t include any Ganache – or get creative, experiment with white chocolate ganache or drizzle the cake with caramel sauce.
Why will you love this Flourless Chocolate Cake?
Delicious Flavor
- Uhmmm….CHOCOLATE! Need I say more?
It’s Naturally Gluten-Free
- For individuals with gluten sensitivities or celiac disease, finding delicious gluten-free recipes can be a challenge. This cake is a naturally gluten-free alternative to traditional pastry, allowing those with dietary restrictions to indulge in a flavorful dessert without compromising on taste.
Simplicity
- This cake is so simple to make! Only a few ingredients and equipment are needed!
Perfect for Gatherings
- Whether you’re hosting a casual dinner with friends or a cozy family meal, this galette can be a delightful dessert. It’s easy to serve, and it is deceptively impressive!
Adaptable for Dietary Needs
- The recipe can be modified to suit various dietary preferences. You can easily make it dairy-free or vegan by using suitable substitutions, ensuring that everyone at your table can enjoy this delectable dessert.
Kid-Friendly Appeal
- The combination of chocolate and even more chocolate is a hit with children of all ages.
Flourless Chocolate Cake
Description
Perfect for a Celebration or a Romantic Dinner for Two - Flourless Chocolate Cake
Ingredients
Flourless Chocolate Cake
Melted Chocolate Ganache
Instructions
Prepare the Flourless Chocolate Cake
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- Preheat the oven at 375° fahrenheit.
- Grease an 8” cake pan or 8” spring form pan and line the bottom with parchment paper.
- Place the semi-sweet chocolate and butter in a medium-sized microwavable bowl.
- Heat the chocolate and butter in the microwave for 30 seconds.
- After 30 seconds, remove the bowl from the microwave and stir. If the chocolate and butter are not melted, place back into the microwave for an additional 30 seconds.
- Continue this process until the chips are completely melted; be careful not to overheat as the chocolate will burn.
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- Add the sugar, kosher salt and vanilla. Stir until smooth.
- Add the 3 eggs into the bowl, whisk until incorporated, but do not over mix as this will add too much air to the cake batter. (I like to mix my eggs in a separate bowl first so I don’t overmix the batter.)
- In a separate bowl, mix together the cocoa powder and milk powder.
- Once mixed, place the mixed powders into the cake batter mixture, stir until combined.
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- Carefully place the batter into a prepared pan.
- Bake in the preheated oven for at least 20 - 25 minutes or until it reaches a temperature of 200° fahrenheit with an instant read thermometer.
- Remove from the oven and cool for 30 minutes before removing from the pan. (Use a knife to separate the edges of the cake from the pan.)
- After the cake is cooled, place on a serving dish.
- Set aside and prepare the Ganache.
Make the Melted Chocolate Ganache and Decorate the Cake
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- Place the chocolate chips and ¼ cup cream in a medium-sized microwavable bowl
- Heat the chocolate and cream in the microwave for 30 seconds.
- After 30 seconds, remove the bowl from the microwave and stir. If the chocolate is not melted, place back into the microwave for an additional 30 seconds.
- Continue this process until the chips are completely melted; be careful not to overheat as the chocolate will burn.
- Once all of the chocolate is smooth and incorporated with the cream, add the butter and whisk until incorporated and smooth.
- The ganache will continue to thicken as it cools.
- Set aside until you are ready to decorate the cake.
- NOTE: additional cream or ½ and ½ can be used if your ganache is too thick. Alternatively, you can slightly heat your ganache so that it is easily spreadable, or pourable onto your cake.
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- Decorate with the melted chocolate ganache.
- If the ganache is too thick to pour and easily spread, place it in the microwave for 10 - 20 seconds.
- Alternatively additional cream or ½ and ½ can be added if your ganache is too thick.
Note
- Be careful when you are melting the chocolate and butter. Do this in 30 second increments in the microwave. If you do not, you risk burning the chocolate...this can happen in a flash.
- Do not use liquid milk if you don't have dry milk powder. Using liquid milk will make the batter too wet and the cake will not bake properly.
- Do not over mix the cake. Too much mixing will cause the cake to over-inflate when baking. This will weaken the structure of the cake and cause it to deflate as it cools.
- Do not overbake - even by a few minutes - this will cause the cake to be too dry.
