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Flourless Chocolate Cake

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12
Author: Amy Duska


Flourless Orange Chocolate Cake

  • 1 cup semi sweet chocolate chips
  • 8 tablespoons butter plus extra to grease the pan
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • ½ cup dark unsweetened cocoa powder


  • 1 cup semi sweet chocolate chips
  • ½ cup heavy cream
  • ½ teaspoon flaky sea salt


  • Preheat oven to 375°F. Line the bottom of an 8" spring-form pan with parchment paper and grease the sides with butter.
  • Put the chocolate chips and the butter into a microwave safe bowl and heat for one minute. Stir the mixture until smooth. (Place back into the microwave at 15 second intervals if necessary to melt.) Stir in the sugar and vanilla extract.
  • Use an electric mixer to beat the eggs into the mixture. Add the cocoa powder and stir with a spatula to fully incorporate all of the ingredients.
  • Pour the batter into the spring-form pan and bake for 25 minutes.
  • Remove from the oven and let cool for about 10 minutes before removing from the pan. Turn the cake upside down onto a serving plate.
  • To make the ganache, place the heavy cream in a microwave safe bowl and heat for 1 minute. Add the chocolate chips and allow to sit for 5 minutes. Stir until smooth and pour over the top of the cake. Let the ganache set up for 5 minutes before sprinkling the sea salt on top.


  • To Store: Keep loosely covered in the fridge for up to 5 days.
  • To Freeze: Place the cake into the freezer until frozen solid. Remove and wrap with plastic and foil. Keep frozen for up to 3 months. Allow to thaw in fridge when ready to eat.


Calories: 351kcal | Carbohydrates: 31g | Protein: 4g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 82mg | Sodium: 92mg | Potassium: 249mg | Fiber: 4g | Sugar: 24g | Vitamin A: 462IU | Calcium: 39mg | Iron: 3mg