Friday, January 25, 2013

flourless chocolate cake

This is a moist and decadent chocolate cake topped with a smooth ganache that is sure to satisfy any chocoholic. I am the gluten free one in my house but the other members of my family were all ga-ga over this delicious cake making this a perfect dessert for those with and without gluten sensitivities. A small sliver is the perfect sweet ending to any special meal. 

{flourless molten chocolate cake}
  • 6 oz chopped good quality semisweet chocolate (I love to use Ghirardelli premium bars for this cake.)
  • 1 stick of unsalted butter
  • 3/4 cup organic sugar
  • 1 tsp pure vanilla
  • 3 large eggs, room temperature
  • 1/2 cup good quality dutch process cocoa
  • 1/4 tsp kosher salt
Ganache topping
  • 2 oz chopped semisweet chocolate (Same as above.)
  • 1 Tbs unsalted butter
  • 1 tsp honey
  • 1/8 tsp pure vanilla
  • 1 Tbs coconut milk
Preheat the oven to 350 degrees. This cake bakes really well in a 7-inch springform pan and is easily removed after baking. Line the bottom with a round of parchment paper and spray with coconut oil.

Simply melt the 6 oz of chocolate along with the butter in a heavy saucepan over medium-low heat. Stir frequently until the chocolate melts and the mixture is smooth. Whisk in the sugar and the salt and cook on low while whisking until the sugar dissolves. This takes a minute or two. Whisk in the vanilla and then remove the pan from the heat.

Carefully whisk in the eggs, one at a time. Whisk until you have a smooth and glossy batter. If you have a small sieve, sift the cocoa into the batter and whisk in to prevent any lumps. 

Add the batter to the prepared pan and bake for 25-28 minutes. You do NOT want to over bake this cake. The result will be a dry disaster. The center should be just firm to the touch. This will give you that slightly molten center. Yummilicious!!

Cool in the pan for 10 minutes and then remove the springform sleeve and invert the cake onto a serving plate. 

To make the ganache, melt the remaining 2 oz of chocolate with the 1 tablespoon of butter over medium-low heat. Once melted, whisk in the remaining ingredients for the ganache, stirring until smooth and glossy. Let it cool for just a moment before pouring over the cake, allowing it to run down the sides of the cake.

This cake is so moist and rich. Though it is a petit little cake, it easily serves up 8 decadent slices that will not disappoint!