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When making the Flourless Chocolate Ganache Cake, you need a few key ingredients. Each one plays an important role in creating that rich and decadent flavor. Here’s what you will need:

Flourless Chocolate Ganache Cake

Experience the ultimate treat with a rich and decadent Flourless Chocolate Ganache Cake that is sure to please chocolate lovers and gluten-free dessert seekers alike. This easy-to-follow recipe offers simple steps to create a fudgy, moist cake using just a few wholesome ingredients. Impress your friends and family with this showstopper. Click through to get the complete recipe and start baking delicious memories today!
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Ingredients
  

8 ounces dark chocolate (70% cocoa), chopped

1/2 cup unsalted butter, cubed

3/4 cup granulated sugar

1/4 teaspoon sea salt

3 large eggs

1 teaspoon vanilla extract

1/3 cup unsweetened cocoa powder

Optional: 1/4 cup of finely ground almonds or hazelnuts for added flavor

Optional: chocolate shavings or berries for garnish

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9-inch round springform pan and line the bottom with parchment paper for easy removal.

    In a heatproof bowl, combine the chopped dark chocolate and cubed butter. Melt them together using a double boiler technique, stirring until smooth. Alternatively, use a microwave in 15-second intervals, stirring in between.

      Once melted, remove the bowl from heat and stir in the granulated sugar and sea salt until fully combined.

        Allow the chocolate mixture to cool slightly, then whisk in the eggs, one at a time, ensuring each is well incorporated before adding the next.

          Add the vanilla extract and mix well.

            Sift the cocoa powder (and ground nuts if using) into the batter and fold gently with a spatula until just combined and no dry bits remain.

              Pour the batter into the prepared springform pan, smoothing the top with a spatula.

                Bake in the preheated oven for 25-30 minutes, or until the top is set and a toothpick inserted in the center comes out slightly moist (not wet).

                  Remove the cake from the oven and let it cool in the pan for about 10 minutes. Carefully run a knife around the edges and release the sides of the springform pan.

                    Allow the cake to cool completely on a wire rack, then refrigerate for at least 2 hours to set further, preferably overnight.

                      - Presentation Tips: Before serving, dust the top with cocoa powder, or for an extra touch, sprinkle chocolate shavings or arrange fresh berries around it for color. Slice into wedges and serve with a dollop of whipped cream or a scoop of vanilla ice cream.

                        Prep Time: 15 minutes | Total Time: 2 hours 55 minutes (including cooling time) | Servings: 10 slices