Flourless Chocolate Cake with Ganache

This is a rich chocolate cake recipe with Manuka Honey, a ganache topping… and make it a flourless cake! Delicious as a dessert with whipped cream, or an afternoon treat with a cup of strong black coffee.
The base is moist (yes we all hate that word, but is there a better one to describe the texture of hot fudge brownie?!) and gooey, rich in flavour and sticky on the tongue. The ganache topping is sweet, full of cocoa and honey, and the perfect smooth texture to pair with the almond meal texture of the cake itself.
This cake recipe is even better when topped with the bitterness of fresh raspberries, blackberries, or candied citrus and a large dollop of whipped cream or vanilla ice cream. It also works incredibly well with matcha ice cream for a fresh hit of creamy green tea.
There’s no doubt this is a decadent chocolate cake recipe, and so easy to make too. Because it is so gooey, it freezes incredibly well and defrosts with the same texture as when it went into the freezer. Just add ganache!
Because the ganache isn’t cooked, you get the benefits of Manuka Honey in every mouthful, and the manuka adds a rich flavour that is unparalleled in any other cake recipe you will find.
So get the pinny out, turn your oven on and get ready for the best flourless chocolate recipe you will ever taste!
The Steens Team x


  • 1cup + 2 tablespoons semi sweet chocolate chips
  • 1cup salted butter
  • 3/4cup Steens Anytime Range Manuka Honey
  • 1/4teaspoon salt
  • 1 & 1/2teaspoons vanilla extract
  • 3large eggs
  • 1/2cup + 1 tablespoon unsweetened cocoasifted
  • ½ cup almond flour

For the ganache

  • 1/3cup heavy cream
  • 2/3cup dark chocolate chips
  • 2tablespoons butter
  • 1 tbsp Manuka honey

Preheat your oven to 325 degrees F. Spray an 8-inch springform pan with nonstick spray, along the bottom and up the sides.

In a large microwaveable bowl, add 1 cup + 2 tablespoons semi sweet chocolate chips and 1 cup salted butter. Microwave on high in 30 second increments, stirring each time, until it is mostly melted. Then stir it together until it is completely smooth. Be careful, chocolate scorches easily, so keep an eye on it.

Add 3/4 cup manuka honey, 1/4 teaspoon salt, and 1 and 1/2 teaspoons vanilla. Stir until well combined.

Add 3 large eggs to the bowl and beat with a spoon or whisk until combined.

Use a strainer to sift 1/2 cup + 1 tablespoon cocoa powder, and ½ cup almond flour into the bowl. Mix just until combined and no further. Once all the cocoa streaks are gone, stop stirring, just like you would do for brownies.

When the batter is all mixed together, pour it into the prepared springform pan (or see notes for how to make this in an 8-inch cake pan.)

Bake at 325 for 30-32 minutes. This cake is best slightly under baked, just like brownies. The edges of this cake will rise a bit more than the center. The best way to test for doneness is to shake the pan. When the center of the cake wiggles the same amount as the edges, then you will know it’s done. If the center of the cake looks liquidy or sloshy, leave it in a few more minutes. You can do a toothpick test; look for wet crumbs, not a clean toothpick. The cake may still be just a little shiny in the center when you take it out, and that’s okay.

Take the cake out of the oven. Place the cake near your warm oven, on top of it if possible. Just like cheesecake, the slower your cake cools down, the less likely it is to crack on top. The cake will continue setting up for a little while in the pan. Let the cake cool completely. (If you are using a cake pan and need to flip your cake, flip it onto your serving platter before adding the ganache. See note.)

Make the ganache.In a small bowl, add 1/3 cup cream. Microwave the cream in 30 second increments, checking it frequently until you see small bubbles along the edge of the bowl. Do no let it boil.

Add 2/3 cup chocolate chips but do not stir. Let it sit for about a minute to let the chocolate melt.

Add the honey, then Whisk the chocolate, cream and honey together until completely smooth.

Add in 2 tablespoons butter and stir until smooth.

Loosen the sides of the cake with a knife and release the spring on the pan.
Pour the ganache over the cooled flourless cake.

Cover the cake and chill in the fridge for about an hour to help the ganache set up. Or you can let it set up at room temperature for a couple hours. 

Dust with cocoa powder or powdered sugar before serving. Or serve with whipped cream! Other topping ideas: Fresh raspberries or strawberries. Fresh whipped cream. Drizzle with melted peanut butter or honey. Top with toasted sliced almonds. Sky is the limit here!

You can store this cake covered on the counter for the first 24 hours. After that, store well-covered in the fridge. 

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