Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Ganache
For the Flourless Chocolate Cake
For the Chocolate Nutella Mousse
Method
Prepare the Ganache
- 1
Make Ganache
In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add dark chocolate, stirring until smooth. Set aside to cool.
Make the Flourless Chocolate Cake
- 2
Melt Chocolate and Butter
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan. In a double boiler, melt the dark chocolate with the unsalted butter until smooth. Remove from heat.
- 3
Combine Ingredients
Stir in the granulated sugar until well mixed. Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract and salt.
- 4
Bake Cake
Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes or until the center is set. Let cool completely.
Prepare Chocolate Nutella Mousse
- 5
Whip Cream
In a mixing bowl, whip the heavy cream until stiff peaks form. Gently fold in the Nutella and cooled dark chocolate ganache until well combined. Add vanilla extract.
- 6
Assemble
Spoon the mousse over the cooled flourless chocolate cake. Refrigerate for at least 2 hours before serving.
