Flourless Chocolate Cake with Ganache

Very few desserts are worth eating every bite, plus a little more! This is a flourless chocolate cake, covered with Ganache (what you use to make truffles). This combination of recipes is almost a death-by-chocolate experience (we have lived to tell about it, which is why I say "almost"). We first made this for a Valentine's banquet, but it has become a favorite for many special occasions! It is quite easy to make and very easy to enjoy! I could not find links to Gourmet Magazine or TV Food Network that matched these recipes, but that is where the original recipes came from.


GOURMET Magazine Flourless Chocolate Cake

8 oz. good bittersweet (not unsweetened) chocolate, chopped
2 sticks unsalted butter
1 1/2 cups sugar
6 large eggs
1 cup unsweetened cocoa powder, plus additional for dusting

SPECIAL EQUIPMENT: 1 10-inch springform pan

Put a rack in middle of oven and preheat oven to 350 degrees F. Butter pan. Line bottom with a round of parchment or wax paper, and butter paper.

Melt chocolate with butter in a medium metal bowl over a saucepan of barely simmering water, stirring until smooth. Remove bowl from heat and wisk in sugar. Add eggs one at a time, whisking well after each addition. Sift cocoa powder over chocolate and whisk just until combined.

Pour batter into pan. Bake until top has formed a thin crust and a wooden pick or skewer inserted in center of cake comes out with moist crumbs adhering, 35 to 40 minutes. Cool cake in pan on a rack for 10 minutes, then remove side of pan. Invert cake onto a rack to cool completely. Dust cake with cocoa powder before serving OR cover with chocolate ganache.

** Just a couple of notes. Cake may be made up to 3 days before serving. Store in an airtight container. Also, I use salted butter and Ghiradelli Bittersweet baking chocolate (or 60% cocoa chips)

CHOCOLATE GANACHE (TV Food Network)

2 (12 oz) packages semi-sweet chocolate chips
2 cups heavy whipping cream
2 T unsalted butter (I use salted)

Place chocolate in a medium sized bowl. Heat cream over medium low heat until it just barely begins to boil. Remove from heat immediately. Pour hot cream over chocolate and let it sit 1 minute. Gently stir until chocolate is melted and blended with the cream. Add in the butter and combine. Do not beat the mixture, you want to minimize the introduction of air bubbles. If the chocolate is not completely melting for you, place bowl over hot water on stovetop and continue to stir gently. DO NOT let it get hot enough to simmer.

To use as a glaze: Press a piece of plastic wrap against the surface and let cool slightly. It must be pourable, but not hot.

To use as a frosting (which is my recommendation for the flourless chocolate cake): place a piece of plastic wrap covering the surface of the chocolate mixture and refrigerate or let sit at room temperature until thickened. Whip with an electric mixer.

*** Note: When I use as frosting, I let it cool to room temp and then put it in an ice bath to whip...to a spreadable consistency. I use a whole recipe for one cake. It is thick, but delicious. Whip up some extra cream to serve with the cake! Yum Yum Yum. A small piece goes a long way!!!