Flourless Chocolate Cake with Rosemary Ganache Recipe
Flourless Chocolate Cake with Rosemary Ganache Recipe photo by Taste of Home
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Flourless Chocolate Cake with Rosemary Ganache Recipe

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Moist, dense and chocolatey describes this rich cake. A silky chocolate ganache infused with rosemary really takes this dessert over the top.—Kelly Gardner, Alton, Illinois
TOTAL TIME: Prep: 40 min. Bake: 30 min.
MAKES:16 servings
TOTAL TIME: Prep: 40 min. Bake: 30 min.
MAKES: 16 servings


  • 1 pound semisweet chocolate, chopped
  • 1 cup butter, cubed
  • 1/4 cup dry red wine
  • 8 eggs
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 9 ounces bittersweet chocolate, chopped
  • 1 cup heavy whipping cream
  • 2 fresh rosemary sprigs

Nutritional Facts

1 slice: 435 calories, 35g fat (20g saturated fat), 156mg cholesterol, 121mg sodium, 31g carbohydrate (26g sugars, 3g fiber), 7g protein.


  1. Line the bottom of a greased 9-in. springform pan with parchment paper; grease the paper. Place on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan; set aside.
  2. In a large heavy saucepan, melt the chocolate, butter and wine over low heat, stirring constantly. Remove from the heat. Cool to room temperature.
  3. Meanwhile, in a large bowl, beat the eggs, sugar and vanilla until frothy and doubled in volume, about 5 minutes. Fold in chocolate mixture. Pour into prepared pan. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
  4. Bake at 350° for 28-32 minutes or until outer edges are set (center will jiggle). Remove springform pan from water bath. Cool completely on a wire rack.
  5. Carefully run a knife around edge of pan to loosen; remove sides of pan. Transfer to a serving platter.
  6. Place chocolate in a small bowl. In a small saucepan, bring cream and rosemary just to a boil. Remove from the heat; discard rosemary. Pour cream over chocolate; whisk until smooth. Cool slightly, stirring occasionally. Pour over cake. Chill until set. Yield: 16 servings.
To Make Ahead: Cake can be made a day in advance. Cover and refrigerate. Remove from the refrigerator 1 hour before serving.
Originally published as Flourless Chocolate Cake with Rosemary Ganache in Taste of Home Christmas Annual Annual 2011, p39

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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scjbtmn7 User ID: 4299762 237980
Reviewed Nov. 23, 2015

"Wow! This cake was great and I wouldn't have thought it could get any better until the rosemary ganache was added. This is a must try!"

BrownSkip User ID: 7392408 212592
Reviewed Aug. 31, 2013

"Absolutely awesome. I get requests to make this!!!"

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