This flourless chocolate ganache cake is the dessert I pull out when I need a guaranteed standing ovation: ten ounces of good chocolate, butter, eggs, sugar, and a swirl of Nutella, baked into something between a cake and a truffle. No flour means no gluten and no crumb to hide behind — just dense, glossy, unapologetic chocolate. It also means the technique is all about the eggs.
Chocolate First, Always
With this few ingredients, the chocolate is the cake. Use a semi-sweet bar chocolate you would happily eat — around 55–65% cacao balances the Nutella’s sweetness. Melt it with the butter over a double boiler (a metal bowl over a pot with a few inches of simmering water, bowl not touching), stirring patiently. Direct heat scorches chocolate in seconds; steam never does.
The Eggs Are the Structure
Without flour, whipped eggs provide all the lift and set. Whisk the eggs with the sugar until pale, thickened, and roughly doubled — then fold the warm (not hot) chocolate mixture in gently, keeping as much air as you can. Streaks of chocolate folded just to disappearing is the goal; aggressive stirring knocks out the structure you just whipped in.
The Nutella Layer
Swirl the Nutella through the batter just before baking — dolloped and dragged with a knife — so it bakes into fudgy hazelnut veins rather than dissolving invisibly. Butter the pan well and dust the sides (cocoa powder keeps it seamless), because this cake will not tolerate sticking.
Bake Shy, Rest Long
Bake until the edges are set but the center still trembles slightly — a tester should come out with moist crumbs, not clean. Flourless cakes continue setting as they cool, and an overbaked one goes from truffle to brownie. Cool completely in the pan; it slices cleanest chilled, with a hot knife wiped between cuts.
Serving It
A dusting of cocoa, flaky salt, and fresh whipped cream is the classic plate. Crown each slice with a chocolate covered strawberry — the recipe card’s finishing touch — and no one will believe it came from your kitchen.
FAQ
Is it fully gluten-free?
The cake itself, yes. Check your chocolate’s label for cross-contamination warnings if you are baking for someone celiac.
Can I skip the Nutella?
Yes — you get a classic flourless chocolate cake. Or swap in peanut butter or tahini for a different swirl entirely.
How do I store it?
Covered in the refrigerator up to 5 days — it arguably improves by day two — or frozen in slices for a month. Serve at cool room temperature.
Recipe Card
Decadent Nutella Flourless Chocolate Cake
Equipment
- 4 Ramekins
- (Help support our site!)Sauce Pot
- (Help support our site!)Mixing Bowl
- Metal Mixing Bowl
- (Help support our site!)Rubber Spatula
- (Help support our site!)Whisk
- (Help support our site!)Measuring Cup
Ingredients
- 10 ounce Semi Sweet Chocolate
- 6 ounce Butter Unsalted
- 6 whole Eggs
- ½ cup Granulated Sugar
- 1 whole Chocolate Dipped Strawberry https://www.mypreptable.com/?p=2570
Instructions
- Begin by setting up your double boiler. (See How to)
- In the metal bowl, place your chocolate and butter and prepare to melt over the sauce pot.
- As you wait for chocolate to melt, use 2 ounces of butter to begin coating the sides of the ramekins.
- Sprinkle the sides of the ramekin with granulated sugar and set aside.
- Once your mixture begins to melt, use a whisk to start mixing the chocolate.
- Remove the sauce pot from the heat and set aside on the table. Allow it to cool for 2-3 minutes. Crack and separate eggs yolks from the egg whites.
- Begin whisking your chocolate and add the eggs yolks only.
- Whip as you add the egg yolks and quickly incorporate them into sauce.
- In a separate bowl, begin whipping the egg whites.
- Once the egg whites begin to stiffen, add the sugar.
- Whisk until the egg whites and sugar form stiff peaks.
- Then, fold in the egg whites to the chocolate mixture.
- Mix by using a rubber spatula and scraping down the sides of the bowl.
- Once folded in, it will begin to thicken and you are ready to fold into the ramekin.
- Scrape the sides and begin pouring about five ounces into each ramekin.
- Place all four ramekins onto a sheet tray.
- Place into a 375° preheated oven for 20-25 minutes.
- Your chocolate cake should rise about 1 inch above the lip of the ramekin when done.
- Let it cool for 5 minutes, and when you see the mixture beginning to deflate, flip upside-down onto your serving plate.
- Remove from the ramekin and place a scoop of Nutella on top. Using a circular motion, spread the Nutella in circles. The warm cake will allow the Nutella to run down the sides .
- Add a dollop of fresh MyPrepTable Whipped cream, raspberry sauce, ice cream or a chocolate dipped strawberry and serve.