Description
Ina Garten’s flourless chocolate cake delivers rich, indulgent flavors straight from French culinary traditions. Dark chocolate and butter combine to create a luxurious dessert that melts beautifully on your palate with intense, sophisticated sweetness.
Ingredients
Scale
Main Ingredients:
- 4 eggs, room temperature
- 1 cup sugar
- 1 cup gluten-free flour
- 1 can (16 ounces/454 grams) Hershey chocolate syrup
- 8 ounces (226 grams) semi-sweet chocolate chips
Dairy Ingredients:
- ¼ pound (113 grams) butter, room temperature
- ½ cup heavy cream
Flavor Enhancers:
- 1 tablespoon vanilla extract
- 1 teaspoon instant coffee granules
Instructions
- Preheat the oven to 325°F (163°C), ensuring the rack is positioned in the center for even baking.
- Prepare an 8-inch round cake pan by generously coating the interior with softened butter, then dust with a light layer of all-purpose flour to prevent sticking.
- Place a circular parchment paper at the bottom of the pan for easy cake removal.
- Using a stand mixer fitted with a paddle attachment, cream the butter and sugar together until the mixture becomes pale, fluffy, and significantly increased in volume.
- Incorporate eggs one at a time, mixing thoroughly after each addition to ensure a smooth, well-integrated batter.
- Pour in the chocolate syrup and vanilla extract, mixing until the ingredients are completely combined and the batter appears uniform.
- Gently fold in the flour, stirring just until the dry ingredients are incorporated. Take care not to overmix, which can develop gluten and result in a dense, tough cake.
- Transfer the batter into the prepared cake pan, smoothing the top with a spatula to create an even surface.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs, indicating the cake is perfectly cooked.
- Allow the cake to cool completely within the pan, which helps it maintain its structure and prevents potential cracking.
- For the ganache, create a double boiler by placing a heat-resistant bowl over a pot of gently simmering water, ensuring the bottom of the bowl doesn’t touch the water.
- Combine heavy cream, chocolate chips, and coffee in the bowl, stirring continuously until the mixture becomes smooth, glossy, and fully melted.
- Carefully invert the cooled cake onto a wire rack positioned over a baking sheet to catch excess ganache.
- Pour the warm ganache over the cake, using a spatula or tilting the rack to ensure complete and even coverage of the top and sides.
- Allow the ganache to set at room temperature, which helps it achieve a beautiful, glossy finish without refrigeration.
Notes
- Cool the cake completely on a wire rack to prevent moisture buildup and ensure structural integrity.
- Let ganache set at room temperature for a glossy, professional-looking finish that drips perfectly.
- Deepen chocolate intensity by adding a splash of strong coffee, which enhances flavor without overwhelming.
- Keep cake covered at room temperature to maintain moisture and allow flavors to develop fully.
- Elevate presentation with a light dusting of powdered sugar or fresh berries for an elegant touch.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 315 kcal
- Sugar: 21 g
- Sodium: 60 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 95 mg