Flourless Chocolate Cake with Ganache and Coconut
This flourless chocolate cake with ganache and toasted coconut is not only decadent, flavorful, and delicious — it’s also easy to make!
Grab a glass of milk, folks. This is one rich cake – but it is worth every. single. decadent. bite.
And can I tell you that I could use a slice of this cake right now? E just got over a bug that lasted about 5 days and then, of course, just when things are looking up, N got it.
How do people do it with more than two kids? Is your whole family ever healthy or do you just pass stuff around and around and around and around? My poor little man was battling a fever all day today, with his temp reaching 103.4.
I swear, he always gets things worse than his big sister does. And both times I attempted to give him medicine today, he threw up right afterwards. TMI for a food blog? Probably, but that’s life. And I know a lot of my readers are moms and for moms…well, I’m not quite sure there is such a thing as TMI.
So I’m writing this post, exhausted, stir-crazy, and with a full-on headache. I’m sure my mom will email me a whole laundry list of typos when this recipe hits her inbox in the morning.But I’m bringing you flourless chocolate cake with ganache. And I’m sure there are many, many, maaaaany people who had far worse days than I did. What kind of person would I be if I deprived them of this recipe for flourless chocolate cake with ganache? This chocolate cake can certainly cure many a bad day.
It’s fudgy and rich so a little goes a long ways, which is even better. More bang for your buck. That’s important on days like these.
- A shower after the husband gets home and before the kids go to bed.
- Mac & cheese and peas for the kids – good ol’ standby. You heard right.
- Lebanese carry-out picked up by husband.
See, things are looking up already, thanks to a great husband and a little blue box. No, not Tiffany’s. Kraft! Nearly as good.
Do you need chocolate as badly as I do? Try these recipes:
- 2 cups semisweet chocolate chips, divided
- 1/2 cup (8 tablespoons) unsalted butter
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon espresso powder
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 1/2 cup unsweetened cocoa powder, sifted
- 1/2 cup heavy cream
- 1 cup coconut flakes
- Preheat the oven to 375°F. Lightly grease an 8″ round cake pan; cut a piece of parchment paper to fit, grease it, and place it in the bottom of the pan.
- To make the cake: Put 1 cup of chocolate chips and butter in a microwave-safe bowl, and heat in 30 second intervals until the butter is melted and the chips are soft. Stir until the chips melt. (You can also do this over a burner set at very low heat.) Transfer the melted chocolate/butter to a mixing bowl.
- Stir in the sugar, salt, espresso powder, and vanilla.
- Add eggs, beating until smooth. Add cocoa powder, and mix just to combine.
- Pour the batter into the pan you prepped.
- Bake the cake for 23–25 minutes – or until the cake reaches 200°F on an instant-read thermometer inserted into the center.
- Remove it from the oven, and cool it in the pan for 5 minutes.
- Meanwhile, reduce oven heat to 350 degrees. Spread coconut on a sheet pan in an even layer.
- Put the coconut in the oven and toast for 10 minutes or until golden brown. Keep a close eye on it – it goes fast.
- Loosen the edges of the cake from the pan with a knife or a spatula. Place a plate over the top of the pan and flip the cake out onto the plate. The edges will be slightly crumbly but that’s cool because they get covered with ganache and coconut.
- Cool the cake completely before adding ganache and coconut.
- To make the ganache: Combine the remaining 1 cup of chocolate chips and cream in a microwave-safe bowl, and heat until the cream is very hot, but not simmering. Remove from the microwave, and stir until the chocolate melts and the mixture is completely smooth.
- Spoon the ganache over the cooled cake, spreading it so that it runs over and covers the sides. Sprinkle the coconut all over the cake.
- Let the ganache harden before cutting and serving the cake.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 291 Total Fat: 16g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 59mg Sodium: 92mg Carbohydrates: 37g Fiber: 3g Sugar: 31g Protein: 4g
Husband’s take: No complaints heard from the peanut gallery. I think my neighbors were okay with me dropping off a couple slices too.
Changes I would make: None are necessary.
Difficulty: Make sure to read through the recipe before starting (always good practice) – but this recipe really is quite easy!