This decadent, gluten-free Flourless Chocolate Cake with Dried Cherries and Chocolate Ganache Glaze is for serious chocolate lovers. With only 8 ingredients, including bittersweet chocolate and cocoa powder, it’s irresistibly delicious.
FLOURLESS CHOCOLATE CAKE WITH DRIED CHERRIES
If you’re a chocolate lover, and I mean a serious chocolate lover, you’re going to love this cake. So rich, so decadent, you’ll only need a bite… or two or three… to get your chocolate fix. But you’ll probably want to eat the whole piece because it’s that good! This recipe adds an unexpected twist with tart, dried cherries -???- think chocolate covered cherries meets rich chocolate brownies. Friends, this is one WOW you gotta have!
Oh, and did you think flourless chocolate cake would be hard to make? With this simple recipe, they will be no beating of the eggs until they swirl into clouds or messy water baths….just melt, mix, bake and eat! Super simple and irresistibly delicious. That’s all folks.
How To Make Flourless Chocolate Cake
So, how do you make this pan of absolute gooey goodness? It’s easy, especially if you have a microwave. If not, a double boiler is cool.
- Prep your pan and preheat the oven to 375 degrees F. Coat an 8-inch round pan with non-stick cooking spray, cut a piece of parchment paper to line the bottom, then spray the paper.
- Start by melting the chocolate and butter in the microwave for a minute, then stir to see if the chocolate is melted enough to stir smooth. If not, microwave at 10 second intervals, stirring each time until the chocolate will melt into the butter.
- Next, add the sugar, salt and vanilla and stir to combine. I used bittersweet chocolate, so I used a cup of sugar. If you’re using semisweet chocolate, reducing the sugar to 2/3 cups should make it sweet enough.
- Beat the eggs in a small bowl before stirring them in. I use a whisk to get everything blended, then sift over the cocoa powder. Stir again, then fold in the cherries.
- Now, you’re ready to scrape the batter into the pan. The batter’s extra thick and rich, so you’ll need to smooth the top. Bake for 25 – 30 minutes or until the center reaches 200 degrees F. Col in the pan for 10 minutes, run a knife around the edge to loosen, and invert on a serving plate. The bottom now becomes the top!
- While your cake cools, make the ganache. Again in microwave-safe bowl, melt the chocolate with the cream in a microwave or double boiler. Stir until smooth and glossy. When the cake is completely cooled, spread the creamy ganache over the top!
Clearly I like to top my cake with powdered sugar and maraschino cherries. A scoop of vanilla ice cream or whipped cream would be good too, but it’s just perfect as is!
More Delicious Valentine Recipes
Tools to Make This Recipe:
- 8-inch round pan – Heavy weight coated pan for perfect baking every time. This is my favorite brand to buy!
- Glass Mixing Bowls – you can’t go wrong with these classic glass mixing bowls.
- Whisk with Integrated Scraper – whisk and scrape with just one tool! This is the one I always reach for.
Flourless Chocolate Cherry Cake
Ingredients
For the Cake
- 1 cup bittersweet chocolate
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1/4 tsp salt
- 2 tsp vanilla extract
- 3 large eggs beaten
- 1/2 cup unsweetened cocoa powder
- 1/2 cup dried cherries
For the Ganache
- 1 cup bittersweet chocolate
- 1/2 cup whipping cream
Instructions
- Preheat the oven to 375° F. Coat an 8-inch round cake pan with non-stick cooking spray, cut a piece of parchment paper to line the bottom, then spray the paper.
- In a large microwave-safe bowl, melt the chocolate and butter for one minute, then stir to see if the chocolate is melted enough to stir smooth. If not, microwave at 10 second intervals, stirring each time until the chocolate will melt into the butter. Add the sugar, salt and vanilla and stir to combine.
- In a small bowl, lightly beat the eggs. Add eggs to chocolate mixture. Add the cocoa powder and beat until just combined. Fold in the cherries.
- Scrape the batter into pan and smooth the top. Bake for 25 – 30 minutes or until the center reaches 200 degrees F. Cool in the pan for 10 minutes, run a knife around the edge to loosen, and invert on a serving plate. The bottom now becomes the top.
- While cake is cooling, make the ganache. In microwave-safe bowl, melt the chocolate with the cream in a microwave or double boiler. Stir until smooth and glossy. When the cake is completely cooled, spread the ganache over the top and sprinkle with powdered sugar
Chef Tips
Nutrition Facts
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