Pinterest Code: 119e79e8f3c084b84b2e03abae041ed4
ThermoPro Recipe Flourless Chocolate Cake 3

Flourless Chocolate Cake










  • Cake:
  • 1 cup (2 sticks) Salted Butter, cut into pieces
  • 7 oz. Dark Chocolate, chopped
  • ¾ cup + 2 Tbsp. Sugar
  • ½ cup Cocoa Powder
  • ½ cup Almond Flour
  • 2 tsp. Vanilla Extract
  • 2 tsp. Fine Ground Coffee
  • 6 Large Eggs
  • Ganache:
  • 5 oz. Dark Chocolate, chopped
  • 1/2 cup Milk of Choice
  • Topping: Freeze Dried Raspberries

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HOW TO MAKE Flourless Chocolate Cake

  • Step 1. Preheat the oven to 375 degrees Fahrenheit. Set up a double boiler by heating a couple of inches of water in a pot and bring the water to a simmer. .

  • Step 2. Place a large, heat-safe bowl on top and add the chunks of butter and chopped chocolate. Use a spatula to mix the butter and chocolate together as it melts

  • Step 3. Once the chocolate and butter have melted, begin mixing together with a whisk and remove the bowl from the heat

  • Step 4. Whisk in the sugar, vanilla extract, almond flour and coffee. Once the mixture has cooled slightly, whisk the eggs and mix them into the batter.

  • Step 5. Sift the cocoa powder into the bowl a little at a time and stir until smooth.

  • Step 6. Pour the batter into a greased and parchment-lined 9” pan. Bake for about 18-20 minutes or until the center reaches 150-160 degrees Fahrenheit with your Thermopro instant read thermometer. Allow the cake to cool.

  • Step 7. To prepare the ganache, place the chopped chocolate in a heat-safe bowl.

  • Step 8. Heat the milk in a small saucepan or a microwave until it is very hot.

  • Step 9. Quickly pour the milk over the chocolate in the bowl. Allow the chocolate and milk to rest for about 1 minute, then whisk until smooth. Pour and spread the ganache over the cake. Sprinkle with freeze-dried raspberries or you could also top with fresh berries. Allow the ganache to set prior to slicing and serving.

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