After scouring the world wide web for the perfect flourless chocolate cake recipe, I landed on this one. It is incredibly easy to make and seems to be consistently flawless with each new baking attempt.
I did add a few extras apart from the original however the basic formula is the same. You can find the original recipe here from our fellow foodies at Delish.
6 oz Bitter Sweet Chocolate coarsely chopped into chunks
1/2 cup of diced cold unsalted European Butter
1/4 cup of freshly brewed Espresso (or Guinness beer)
1 cup of Vanilla Sugar (you can use plain sugar if you wish. Just add a 1/2 tsp of vanilla to your expresso mixture)
4 Farm Fresh eggs
3/4 cup of Dutch Process Cocoa Powder sifted
1/8 tsp of Kosher Salt
Non-stick spray such as Pam for the pan.
Ganache:
1/2 cup Whipping Cream
Pinch of Cinnamon
1 cup Semi Sweet Chocolate (use a Dark Toblerone Bar for a nice honey fudge flavour if you wish)
Instructions
Cake:
Preheat your oven to 350°
Grease an 8 inch Spring Form Pam with cooking spray and set aside
Using a double boiler, place the chocolate and butter into the top pot with about 2 inches of water in the bottom pot. Over a medium low heat, stir until the chocolate and butter have melted and combined. Turn off the heat and set aside.
Add the Vanilla Sugar, salt, and Espresso to the butter and chocolate mixture and combine thoroughly.
Add the eggs and mix to combine.
Add the sifted Coco Powder and mix carefully. Coco powder is very airy and will mushroom cloud right out of the bowl if your not careful. Just mix slowly folding the powder in. Once it is incorporated give it a good stir to make sure everything has combined well.
Pour your batter into your greased spring form pan and bake on the middle rack of your over for 35 minutes. The cake should be set and have a light crust on the top when ready. Give the top a little tap. If it feels dense and set, remove from the oven. Set aside for 15 minutes before removing from the pan. Once removed allow the cake to cool completely.
Ganache:
In a medium pot, combine the Cinnamon and Whipping cream and heat to a very gently simmer.
Turn the heat to low and add the chocolate to the cream mixture. Mix to combine being very careful not to let the mixture boil. Once chocolate has melted remove from heat immediately.
Place your cake base on a wire rack with a sheet pan lined with parchment below.
Pour the ganache over the cake. Pour right out of the pot onto the middle of the cake. Using a pastry level or a knife, ensure all of the ganache covers the top of the cake. Carefully lift the sheet pan with the Cake on the wire rack and tap it on the counter a few times. This helps the ganache drip evenly over the sides and levels out the chocolate for a smoother finish.
Place the cake in the fridge for at least and hour before garnishing and serving. This allows the ganache to set.
Garnish with some fresh berries and fruit or better yet, serve with Vanilla Ice Cream.
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