This is the photo from 2012 when I first made it!

But first I will throw myself a little pity party, I had to make my own cake on my birthday. BOoo HOo I know.

That said I had picked a tart recipe for my family to make….but after reading it I realized it had to sit for 6 hours and I knew with our schedule that would not happen.

I then went further in Ina Garten’s  Cookbook and found a simple and what she refers to as a Fool-Proof cake. Well, I had the recipe book open, I had some of the ingredients out on the counter, hint hint hint, but I still ended up making it.

How to Make a Chocolate Flourless Cake Like Ina Garten 

How to Make the Frosting for This Ina Flourless Chocolate Cake

This chocolate cake has a Ganache topping. This is actually the first time I made a ganache to frost a cake.

How to make Ganache:

DON’T HAVE A DOUBLE BOILER, NO PROBLEM!  Simply use a glass bowl inside of a saucepan filled with water. Just make sure water can not get into the bowl or your chocolate is ruined.

 

Of course per my husband’s suggestion, he added a side of vanilla ice cream to “tone down” the richness. This cake easily feeds 10, as you don’t have to make large slices.

 

Adding fresh berries is also a great way to add some color with fewer calories. 

 

 

 

Can I make this Ina Garten flourless chocolate cake ahead of time?

 

 

Ina Garten Flourless Chocolate Cake Recipe

Other Chocolate Cake Recipe you might like is this Rich Chocolate Cake with Chocolate Chip Frosting.

Source:  INA GARTEN BAREFOOT CONTESSA

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Ina Garten Chocolate Flourless Cake

Yield: 10-12 slices

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

This flourless chocolate cake Ina Garten is the ultimate chocolate cake recipe Barefoot contessa's take on a flourless chocolate cake recipe. 

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Ingredients

• 1/4 lb butter, at room temperature
• 1 cup sugar
• 4 eggs, at room temperature
• 1 16 ounce can hershey chocolate syrup
• 1 tablespoon pure vanilla extract
• 1 cup all-purpose flour
• For the ganache
• 1/2 cup heavy cream
• 8 ounces semi-sweet chocolate chips
• 1 teaspoon instant coffee granules

Instructions

1. Preheat the oven to 325 degrees.
2. Butter and flour an 8 inch round cake pan, then the bottom with parchment paper.
3. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy.
4. Add the eggs one at a time.
5. Mix in the syrup and vanilla.
6. Add the flour and mix until JUST combined (overbeating with make the cake too tough).
7. Pour the batter into the pan and bake for 40-45 minutes, or until just set in the middle.
8. Let cool thoroughly in the pan.
9. For the ganache, cook the heavy cream, chocolate chips, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
10. Place the cake upside down on a wire rack and pour the glaze evenly over the top, making sure to cover the entire cake and sides.
11. You can tilt the rack to smooth the glaze.
12. Do not refrigerate.

Nutrition Information

Yield 10 Serving Size 1 slice
Amount Per Serving Calories 513Total Fat 23gSaturated Fat 13gTrans Fat 1gUnsaturated Fat 8gCholesterol 112mgSodium 140mgCarbohydrates 74gFiber 3gSugar 55gProtein 6g

 Have you ever made a Chocolate ganache cake before?

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