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Flourless Chocolate Cake

March 11, 2019


So there is a dessert bar back home that makes the MOST AMAZING flourless chocolate cake...of course, being in school means I can’t possibly go back home to go to this place frequently. So, I’ve had to learn how to make it myself. Surprisingly? This is actually super easy and fast to bake. I hope you all enjoy it as much as I do!

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 10 Servings Or 1 (9-inch) cake



  • 6 ounces semisweet chocolate chips

  • 1/2 cup salted butter

  • 3/4 cup granulated sugar

  •  1/2 cup unsweetened dutch process cocoa powder

  • 3 large eggs

  • 1 teaspoon vanilla extract


  • 1 cup semisweet chocolate chips

  •  1/2 cup heavy cream

  • 1 teaspoon of cinnamon


  • Preheat oven to 375 degrees and lightly greased 9 inch cake pan. Line the bottom with parchment paper.

  •  Place chocolate chips and butter into a microwave safe mixing bowl. Microwave for 30 seconds at a time, stirring in between, until everything is melted and smooth.

  • Pour in sugar, cocoa powder, eggs, and vanilla extract. Use a hand mixer or just a strong arm to beat together until combined. Do not over mix. Scrape the sides and bottom of the bowl to ensure everything is mixed in.

  • Pour into the prepared cake pan. I used a foil one because I don’t have a nice one where the sides come off. This way, I could just cut a corner of the edge of the pan off so I could see if the cake was going to stick to the pan, when I eventually flipped it.

  • Bake 25 minutes in the preheated oven.

  • Let cool in the pan for 5 minutes. Run a knife around the edges to loosen, only if necessary, and flip the cake onto a serving platter or cake stand. Let cool completely.

  • Make the ganache by placing chocolate chips into a mixing bowl. Heat heavy cream in the microwave until simmering (about 50 seconds).

  • Pour hot cream over chocolate chips. Let stand for 1 minute, then stir until smooth.

  • Add the cinnamon and stir lightly (just enough to combine the spice and chocolate).

  • Spread the ganache over the top of the cake. Let it cool before slicing and serving!

*Note: If you don’t have a cake display to present it on, I used my cheese board!  

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