Flourless Chocolate Cake With Chocolate Ganache Recipes

FLOURLESS CHOCOLATE CAKE WITH CHOCOLATE GANACHE

Steps:

• Preheat the oven to 375 degrees.
• Grease an 8" round cake pan. Cut a circle of wax paper to fit bottom of the pan. Insert the wax paper and grease it as well.
• Place 1 cup of the chocolate chips and the butter in a medium sized microwave-safe bowl. Microwave in 30 second increments, stirring after every 30 seconds, until the butter is melted. Stir until the chocolate chips melt and combine with the butter.
• Stir in the sugar, salt, coffee, and vanilla.
• Switch to a whisk and whisk in the eggs until the mixture is smooth.
• Add the cocoa powder and whisk just until combined.
• Spoon the batter into the pan. Bake for 25 minutes. The top will form a thin crust.
• Remove from the oven and cool in the pan for 5 minutes. Loosen the edges of the cake from the pan with a sharp, thin knife. Invert onto a serving plate (note: the edges may crackle a bit). Allow the cake to cool completely before proceeding.
• Combine the remaining 1 cup chocolate chips and heavy whipping cream in a microwave-safe bowl.
• Heat until the cream is hot but not bubbling.
• Stir until the chocolate chips melt and the mixture is very smooth.
• Pour the ganache over the top of the cake, spreading just to the edges.
• Allow the ganache to set for several hours (refrigerated or not) until ready to serve.

FLOURLESS CHOCOLATE CAKE WITH CHOCOLATE GANACHE

Steps:

• Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees.
• Line the bottom of an 8 or 9-inch springform pan with parchment paper. Liberally grease the sides of the pan.
• Wrap the outside of the springform pan with 2 sheets of aluminum foil. (This helps to keep the water out of the pan when cooking)
• In a stand mixer with the whisk attachment beat eggs on hight until lighter in color and fluffy, about 5 minutes.
• Meanwhile add chocolate and butter to a medium microwave safe bowl. Heat in 15 second intervals until fully melted.
• Pour 1/3 of the egg foam into the chocolate mixture and stir until combined with a rubber spatula. Do not over mix.
• Mix in the rest of the egg foam and vanilla until fully incorporated.
• Pour batter into the prepared pan.
• Place the spring form pan into a larger pan. I used a large roasting pan. A large skillet with high sides would also work.
• Fill the large pan half way up with hot water. Be careful not to get any water into the cake.
• Bake for 23-25 minutes or until the thermometer reads 140 degrees.
• Remove from the water bath and place on a wire rack to cool.
• Transfer to the refrigerator to cool completely.
• To serve heat a sharp knife under running hot water. Slice cake making sure to wipe the knife off in between each cut.
• Cake can be kept in the refrigerator for up to 4 days
• *If you are adding the ganache follow the directions below*
• Add chocolate chips and heavy cream to a medium microwave safe bowl. Heat in 15 second intervals until fully melted.
• Allow the ganache to cool for about 2-3 minutes. Pour and spread ontop of the cake.
• Place back into the fridge to allow the ganache to set.

FLOURLESS CHOCOLATE CAKE WITH CHOCOLATE GANACHE

Steps:

• Preheat oven to 375 °F. Lightly grease a 9" removable bottom tart pan, springform pan, or cake pan. If using a cake pan, cut a piece of parchment paper to fit, place it in the bottom of the pan, and grease the parchment paper.
• Combine the semisweet chocolate and butter in a large microwave-safe bowl. Heat at 50% power in 1 minute increments until the butter is melted and the chocolate is soft, whisking between each microwave session. Whisk until the chocolate completely melts. Whisk in the sugar, salt, and vanilla. Add in the eggs, whisking until smooth, followed by the cocoa powder. Mix just to combine.
• Pour the batter into the prepared pan and bake for 20 minutes. The top should be just set, and an instant-read thermometer should register at least 200 °F when inserted into the center of the cake.
• Remove the cake from the oven and cool in the pan for 5 minutes. Loosen the edges with a knife and remove the sides (tart or springform pan) or invert onto a wire rack (cake pan) to fully cool.
• Combine the bittersweet chocolate and cream in a microwave-safe bowl and heat until the cream is hot, but not yet simmering. Remove from the microwave and stir with a spoon until the chocolate melts and the mixture is completely smooth. Spoon the ganache over the cake, spreading to almost the edges with an offset spatula. Add berries or sprinkle almonds on the ganache before it sets. Allow the ganache to fully cool before serving.

FLOURLESS CHOCOLATE CAKE WITH ROSEMARY GANACHE

Steps:

• Line the bottom of a greased 9-in. springform pan with parchment; grease the paper. Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan; set aside., In a large heavy saucepan, combine the chocolate, butter and wine over low heat, stirring constantly while melting. Remove from the heat. Cool to room temperature., Meanwhile, in a large bowl, beat the eggs, sugar and vanilla until frothy and doubled in volume, about 5 minutes. Gradually fold eggs into chocolate mixture, one-third at a time, until well blended. Pour into prepared pan. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 350° for 28-32 minutes or until outer edges are set (center will jiggle). Remove springform pan from water bath. Cool completely on a wire rack., Carefully run a knife around edge of pan to loosen; remove sides of pan. Invert onto a serving platter; remove parchment., Place chocolate in a small bowl. In a small saucepan, bring cream and rosemary just to a boil. Remove from the heat; discard rosemary. Pour cream over chocolate; whisk until smooth. Cool slightly, stirring occasionally. Pour over cake. Chill until set.