Flourless chocolate cake, made with luxurious cocoa powder and semi-sweet chocolate chips, then poured onto a granola crust and topped with fudge sauce and chocolate chips! This flourless cake is chocolate heaven…and gluten free, if you don’t add the crust. I loved the dense, almost brownie-like consistency of this cake, with the contrasting crunch of the granola crust.
This was my first flourless chocolate cake…and it definitely won’t be my last! Because ummmm chocolate!! And this cake is super easy to make too. No mixer required, plus you probably already have everything you need in your pantry, to make this cake right now. You can totally make this cake with, or without, the granola crust. I was wanting to use the Classic Almond Granola and Chocolate Mocha Granola that My Favorite Indulgence sent me, so I decided to grind the granola up in the food processor and turn it into a cookie-like crust! Yes…the crazy ideas I come up with. But it turned out good!
If you don’t have granola, you could use graham crackers or Oreo cookies too 🙂
Because chocolate is obviously the dominant flavor, and ingredient, in this cake, I used Rodelle Gourmet Dutch Process Cocoa Powder. Definitely worth it to use the good stuff!
Flourless Chocolate Cake with Granola CrustPrint Recipe
- GRANOLA CRUST:
- 1/2 cup unsalted butter
- 3 cups finely ground granola (I used My Favorite Indulgence)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- FLOURLESS CHOCOLATE CAKE:
- 1 cup semi-sweet chocolate chips
- 1/2 cup unsalted butter
- 3/4 cup white granulated sugar
- pinch of salt
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- pinch of ground nutmeg
- 3 eggs, room temperature
- 1/2 cup unsweetened cocoa powder (I used Rodelle)
GRANOLA CRUST: Preheat oven to 350-degrees. Line the bottom of a 9-inch spring form pan with a parchment round. Spray the sides and bottom of the pan with baking spray. Set aside.
In a microwave-safe bowl, melt the butter. Add the finely ground granola crumbs, powdered sugar and vanilla extract to the melted butter and stir until mixture resembles coarse sand. Pour mixture into prepared pan, into an even layer on the bottom, using the back of a spoon to firmly pack the crust down. Bake crust in 350-degree oven for 15-minutes. Remove crust from oven and set on counter to cool while you prepare cake filling.
CHOCOLATE CAKE: Change oven temperature to 375-degrees. In a large microwave-safe bowl, add the chocolate chips and the butter. Melt the butter and chocolate chips in the microwave, stopping every 15-seconds to stir the mixture (approximately 90-seconds). Be careful not to scorch your chocolate. Once melted, remove the bowl from the microwave and stir in the sugar, salt, vanilla extract, cinnamon and nutmeg. Stir the eggs into the batter one at a time, mixing the egg in completely before adding the second and third eggs. Stir in the cocoa powder.
Pour batter over cooled crust (or in prepared pan without crust) and bake in 375-degree oven for 25-minutes. Remove cake and set on wire rack to cool. Once cool, run a knife around the outside of the cake, loosening it from the sides of the pan. Release the spring form pan and transfer cake to a cake plate. Option to add fudge sauce on top of cake or sprinkle with powder sugar. Store cake in the refrigerator.
Directions for the cake are the same whether you make it with the crust or without. Store cake in an airtight container, or covered with plastic wrap, in the refrigerator. Cake stays fresh for several days.
Looks kind of like a brownie, right?! This is a DENSE cake. And very RICH. A little slice is all you need (unless you are a total chocoholic like me hehehe).
If you are looking to tame the richness of this cake, you can eat leave off the fudge sauce.
I said little slice, right? 😉
Mmmmm…you can never have enough chocolate, if ya ask me! Have you ever had a flourless chocolate cake before?? What is YOUR favorite chocolate dessert? Leave me a comment below!