Flourless Chocolate Cake with Chocolate Ganache
User Reviews
5
Flourless Chocolate Cake with Chocolate Ganache
Description
Flourless Chocolate Cake with Chocolate Ganache relies on eggs whipped to incorporate air, creating volume that lightens the dense batter made from melted bittersweet chocolate and butter. The batter is gently folded to retain the egg structure and poured into a parchment-lined springform pan. Baking the pan inside a water bath prevents cracking and maintains moisture, resulting in a tender yet rich texture.
The separate chocolate ganache topping is prepared from bittersweet chocolate chips and heavy cream heated and combined to create a thick, glossy, and smooth sauce that complements the cake’s intense chocolate flavor. Raspberry garnish adds a bright contrast to the dense cake.
This cake is suited for serving at room temperature or slightly warmed. It can be prepared in advance and stored refrigerated for several days, bringing it to room temperature before serving for the best texture and flavor. The richness of the cake and ganache focus entirely on chocolate, delivering an indulgent dessert experience.
Careful whipping of eggs, tempering chocolate, and baking in a water bath are essential to achieve the ideal texture. The ganache also adds a silky finish that balances the cake’s density.
Ingredients
For the cake:
- 8 egg cold, large
- 1 pound bittersweet chocolate coarsely chopped, or semisweet chocolate
- 1/2 pound unsalted butter cut into 1/2-inch chunks
For the chocolate ganache:
- 8 ounces bittersweet chocolate chips or semisweet chocolate chips or chunks
- 1 cup heavy cream
- raspberry for garnish
Instructions
To make the cake:
- Preheat the oven to 350 degrees F. Cut out a 8-inch round piece of parchment paper and place it in the bottom of an 8-inch springform pan. Butter the parchment and sides of the pan. Cover pan underneath and along sides with sheet of heavy-duty foil and set in large roasting pan. Bring a kettle of water to boil.
- In the bowl of an electric mixer fitted with the whip attachment, beat eggs at medium-high speed until volume doubles, about 5 minutes. (At this point eggs will start to be slightly foamy)
- Meanwhile, melt chocolate and butter in large heatproof bowl set over pan of simmering water, until smooth and very warm (about 115 degrees on an instant-read thermometer), stirring once or twice.
- Fold 1/3 of egg foam into chocolate mixture using large rubber spatula until only a few streaks of egg are visible; fold in half of remaining foam, then last of remaining foam, until mixture is combined.
- Pour batter into prepared springform pan and smooth surface with rubber spatula. Set roasting pan on oven rack and pour enough boiling water to come about halfway up side of springform pan. Bake until cake has risen slightly, edges are just beginning to set, a thin glazed crust (like a brownie) has formed on surface, and an instant read thermometer inserted halfway through center of cake registers 140 degrees, 22 to 25 minutes.
- Remove cake pan from water bath and set on wire rack; cool to room temperature. Cover and refrigerate for at least 8 hours or overnight.
- Remove springform pan sides, invert cake on a sheet of wax paper, remove parchment liner and turn cake right side up on a wire rack set over a rimmed baking sheet.
To make the ganache:
- Add the chocolate chips to a small heatproof bowl; set aside. In a small saucepan, bring heavy cream to a simmer, stirring occasionally. Remove from heat and pour over chocolate chips. Let sit undisturbed for 8 minutes.
- Stir the chocolate chips together with the heavy cream until smooth. Let ganache sit at room temperature for 10 to 15 minutes until it reaches a good consistency for pouring over the cake (it should be a little thicker but still pourable).
- Pour ganache over the top of your cake. Garnish with raspberries, as desired. Enjoy!
Notes
- Store cake at room temperature up to 2 days or refrigerated up to 5 days.
- Bring refrigerated cake to room temperature at least 30 minutes before serving for best texture.
- This cake can be prepared up to 12 hours in advance for convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 425 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 425kcal | 21% |
| Carbohydrates | 23g | 8% |
| Protein | 6g | 12% |
| Fat | 34g | 52% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 135mg | 45% |
| Sodium | 56mg | 2% |
| Potassium | 295mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 15g | 30% |
| Vitamin A | 706IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 86mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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