This flourless chocolate cake is rich, indulgent, and perfect for any occasion. Topped with a luscious ganache glaze, it’s a chocolate lover’s dream.
Preheat your oven to 375°F.
Ensure the oven is fully preheated for even baking.
Grease an 8-inch round cake pan, line the bottom with parchment paper, and grease the paper.
Using parchment paper prevents the cake from sticking.
Melt the butter and chocolate together in a microwave-safe bowl, stirring until smooth.
Microwave in short intervals to avoid burning the chocolate.
Stir in the sugar and salt until well combined.
Mix thoroughly to dissolve the sugar.
Add the eggs one at a time, beating until smooth after each addition.
Ensure each egg is fully incorporated before adding the next.
Sift in the cocoa powder and mix just until combined.
Avoid overmixing to maintain the cake's texture.
Pour the batter into the prepared pan and smooth the top.
Tap the pan gently to remove air bubbles.
Bake for 25 minutes or until the top forms a thin crust.
A toothpick inserted should come out with moist crumbs.
Cool the cake in the pan for 5 minutes, then invert onto a serving plate and cool completely.
Handle gently to avoid breaking the cake.
Melt the chocolate and cream together in a microwave-safe bowl, stirring until smooth.
Microwave in short intervals to prevent overheating.
Pour the glaze over the cooled cake, letting it drip over the sides.
Use a spatula to spread the glaze evenly.
Let the glaze set for several hours before serving.
Allowing the glaze to set enhances the presentation.
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