Flourless Chocolate Cake Recipe

Prepare and preheat

Preheat the oven to 350°F (175°C). Grease an 8-inch (20 cm) round springform pan and line the bottom with parchment paper. Lightly butter the parchment and sides, then dust with cocoa powder and tap out excess.

Melt chocolate and butter

Chop the bittersweet chocolate into small pieces. In a heatproof bowl set over a saucepan of gently simmering water (double boiler), combine the chopped chocolate and 1 cup butter. Stir occasionally until fully melted and smooth. Alternatively, microwave in 20–30 second bursts, stirring between bursts, until melted.

Mix sugar and eggs

Remove the melted chocolate-butter mixture from heat and let it cool 2–3 minutes. Whisk in the granulated sugar until incorporated. Add the eggs one at a time, whisking thoroughly after each addition so the mixture is glossy and slightly thickened. Stir in the vanilla extract and 1 tsp salt.

Fold in cocoa

Sift the 2 tablespoons cocoa powder over the batter and fold gently until uniform. The batter will be thick and pourable.

Bake

Pour the batter into the prepared springform pan, smoothing the top with a spatula. Bake in the preheated oven for 25–30 minutes. The cake should have a thin crust and the center should still be slightly soft (a toothpick inserted in the very center may come out with moist crumbs). Avoid overbaking to keep the cake dense and fudgy.

Cool and remove from pan

Allow the cake to cool in the pan on a wire rack for 15 minutes. Run a thin knife around the edge, then remove the springform ring. Let the cake cool completely to room temperature on the rack (about 1–1.5 hours) before applying ganache. For clean slices, chilling the cake 1–2 hours in the refrigerator helps.

Prepare chocolate

Chop the white chocolate into small, uniform pieces and place in a heatproof bowl so it will melt evenly.

Heat cream

In a small saucepan, heat 1 cup heavy cream with a pinch of salt over medium heat until it just begins to simmer (small bubbles at the edge). Do not boil.

Make ganache

Pour the hot cream over the chopped white chocolate. Let sit undisturbed for 1 minute to soften the chocolate, then gently stir until smooth and glossy. Stir in 1 tablespoon softened butter and 1 teaspoon vanilla extract until incorporated.

Color and flavor

If using matcha, whisk the 1 teaspoon matcha into a tablespoon of warm cream or a small amount of the ganache until smooth to prevent lumps, then stir into the ganache. Add green gel food coloring a few drops at a time until you reach the desired shade (start with 1/4 tsp and increase). Taste and adjust: add a bit more matcha if you want earthy notes; add more coloring for stronger green.

Cool to spreading temperature

Let the ganache cool at room temperature, stirring occasionally, until it thickens slightly but is still pourable (about 15–25 minutes). If it firms too much, warm briefly in a double boiler or microwave in 5–10 second bursts, stirring between, until spreadable.

Pour over cake

Place the cooled cake on a plate or serving stand with a rim or on a baking sheet to catch drips. Starting at the center, pour the ganache and let it spread naturally toward the edges. Use an offset spatula to coax ganache to the edge for a smooth, even layer. Allow ganache to set at room temperature for 30–60 minutes, or refrigerate 15–20 minutes for quicker setting.

Garnish

Optionally dust a little confectioners' sugar around the edge, or arrange fresh berries and mint leaves on top or alongside slices for contrast.

Slice and serve

For clean slices, chill the ganache briefly so it firms, then run a sharp knife under hot water, dry it, and make decisive cuts, wiping the knife between cuts. Serve slices at room temperature or slightly chilled. Store leftover cake covered in the refrigerator for up to 5 days; bring to room temperature before serving for best texture.