This gluten-free dessert comes together with just 7 ingredients and no mixer, yet delivers restaurant-level richness. Finished with a silky coconut cream ganache, it feels indulgent and a little impressive, without being overly complicated for baking beginners. The texture sits somewhere between cake and truffle, and the flavor is pure, unapologetic chocolate. Make it for Valentine’s Day, a dinner party, or your next gathering.
Flourless Chocolate Cake topped with Coconut Cream Ganache
Recipe TypeDessert
Dietary InfoGluten-Free
Serving Size5 Servings
Prep Time10 Minutes
Cook Time20-25 Minutes
Total Time35 Minutes
Ingredients
Cake
2 cups dark chocolate chunks (bars or chips both work)
½ cup unsalted butter (can substitute dairy-free butter)
½ cup unrefined sugar
4 large eggs, separated
¾ cup cocoa powder
Coconut Cream Ganache
1 cup chocolate chips
½ cup coconut milk (preferably canned and shaken)
Instructions
Cake
1. Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. Place the chocolate chunks in a heatproof bowl.
3. Melt the butter in the microwave or in a small pot over low heat.
4. Slowly pour the melted butter over the chocolate, whisking as you go. The heat from the butter should melt the chocolate. If needed, microwave in 15-second intervals (or place over a water bath) until smooth and fully combined.
5. Whisk in the sugar until incorporated and slightly dissolved.
6. Separate the eggs. Add the egg yolks to the chocolate mixture and whisk to combine.
7. Whisk in the cocoa powder until smooth.
8. In a separate bowl, whisk the egg whites until fluffy and softly aerated.
9. Gently fold the egg whites into the chocolate batter until just combined. Avoid overmixing to keep the texture light.
10. Pour the batter into the prepared pan and smooth the top.
11. Bake for 20–25 minutes, until a thin crust forms on top and the center is set but still tender.
12. Let cool for at least 10 minutes. Run a paring knife around the edges, invert the cake onto a plate, and remove the parchment paper.
Coconut Cream Ganache
1. Place the chocolate chips in a heatproof bowl.
2. Warm the coconut milk over low heat until hot but not boiling.
3. Slowly pour the warm coconut milk over the chocolate.
4. Let sit for 1–2 minutes, then whisk until smooth and glossy.
5. Spread the warm ganache over the cooled cake and allow it to set slightly before serving.
To Serve & Store
Garnish with fresh raspberries or strawberries for a Valentine’s Day-worthy finish.
Store in an airtight container at room temperature or in the fridge for up to 3 days.
Poosh Tip
This cake gets even better after it’s had time to set. If you can, make it a few hours ahead and let the flavors deepen.
