Flourless Chocolate Cake
Rich and fudgy chocolate cake that’s naturally gluten free.
Equipment
- 1 7-8 inch cake pan
- 2 bowls
- 1 double boiler
- 1 standing mixer
- 1 spatula
Ingredients
- 1/2 cup butter unsalted, cut
- 6 oz dark chocolate chopped
- 3 eggs
- 1 egg yolk
- 3/4 cup sugar
- 1/3 cup cocoa powder
- 1 tsp vanilla
- 1 Tbsp cognac
- 1 tsp instant coffee powder
- 1/4 tsp salt
- 1/3 cup heavy cream ganache
- 6 oz dark chocolate ganache
Instructions
- Add cut butter and finely chopped chocolate to a large heat proof bowl. Microwave for 45 seconds, remove from the microwave and stir. Repeat the process until melted and smooth. Alternatively, melt in a double boiler over low heat.
- Allow the chocolate to cool slightly, then mix in the sugar.
- In a separate small bowl, mix together the eggs and additional egg yolk. Then whisk the eggs, cognac and vanilla into the chocolate mixture.
- Add the cocoa, instant coffee powder and salt into the chocolate mixture. Whisk together until just combined. Be careful not to over mix.
- Pour the batter into the prepared pan, lined with parchment paper.Bake at 375 degrees for about 25-30 minutes, or until the top is set and an inserted toothpick comes out clean.
- Cool the cake completely before carefully removing it from the pan and out of the parchment paper.
- Heat the cream until almost boiling – either in a double boiler over low heat or in the microwave in 30-second intervals.
- Pour the hot cream over the chopped chocolate. Let it sit for 3-5 minutes, then whisk until smooth. If the chocolate hasn’t completely melted, microwave for 30 seconds, then remove from the microwave and whisk until smooth. Repeat the process if needed.
- Pour the chocolate ganache on top of the cake and spread with a flat spatula or a knife.
- Decorate as desired or leave it plain.