An easy and elegant dessert, this creamy, dreamy flourless chocolate cake topped with rich ganache is sure to satisfy your chocolate craving!
Not too long ago, a former co-worker of my husband’s and current reader of my blog reached out via email to share her experience making my chocolate peanut butter tart. (She adapted it and made a gluten free crust!) In her note, she shared the recipe for her favorite flourless chocolate cake, one she’d found on the King Arthur flour website. I compared it with my own and found hers was much easier. As a huge fan of all things chocolate, who happened to be heading to a dinner party at some fellow chocolate lovers’ home, I decided to give it a whirl.
The results? My-oh-my delish! Rich and chocolately, not too sweet, and downright decadent. My kids begged for more and the fought over the last piece (with their dad who didn’t really want to share!) I adapted the recipe a bit (I think I’m actually incapable of following a recipe exactly. Personality flaw.) So give it a try – it’s be fab whether you use my recipe below or the original. And Easter is right around the corner. Why not end the holiday with this decadent flourless chocolate cake??!?
- Cake:
- ½ cup semisweet chocolate chips
- ½ cup bittersweet chocolate chips
- 1 stick unsalted butter
- ¾ cup granulated sugar
- ¼ teaspoon salt
- ½ teaspoon espresso powder
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup unsweetened Dutch-process cocoa powder
- Ganache:
- ½ cup semisweet chocolate chips
- ½ cup bittersweet chocolate chips
- ½ cup heavy cream
- reheat the oven to 375°F. Lightly grease a 9" round metal cake pan. Cut a piece of parchment to fit the bottom of the pan. Lay it in the pan and then grease the parchment.
- To make the cake, put the chocolate chips and butter in a microwave safe bowl and microwave until butter is melted and chocolate chips are starting to melt. Stir until mixture is smooth, heating a bit longer if needed.
- Stir in the sugar, salt, espresso powder and vanilla. Mix until smooth.
- Mix in the eggs, one at a time, until smooth, then stir in the cocoa powder.
- Pour batter into prepared baking pan.
- Bake the cake for 20 minutes. It should register about 200F on an instant read thermometer.
- Remove from the oven and let is cool for 5 minutes. Loosen the edges with a knife, then invert the cake onto a platter or plate.
- Cool completely. (I did this a day ahead)
- To make the ganache, combine the chocolate chips and cream in a microwave safe bowl. Microwave until cream is warm and chocolate is melting. Stir until smooth.
- Pour ganache over the cooled cake and spread with a knife or spatula, letting some of it drip over the edges.
- Let the ganache set.
- This cake will keep for a week in the refrigerator. Best served at room temperature.
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