Flourless Chocolate Cake With Ganache Recipes

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 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:

• 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.

CHOCOLATE GANACHE CAKE

Steps:

• Preheat the oven to 325 degrees. Butter and flour an 8-inch round cake pan, then line the bottom with parchment paper.
• Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, one at a time. Mix in the chocolate syrup and vanilla. Add the flour and mix until just combined. Don't overbeat, or the cake will be tough.
• Pour the batter into the pan and bake for 40 to 45 minutes, or until just set in the middle. Don't overbake! Let cool thoroughly in the pan.
• For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
• Place the cake upside down on a wire rack and pour the glaze evenly over the top, making sure to cover the entire cake and sides. You can tilt the rack to smooth the glaze. Decorate with candied violets, if desired, or gently crumble the gold leaf and place it on the center of the cake. Do not refrigerate.

EASY FLOURLESS CHOCOLATE CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 10-inch cake pan with oil.
• Combine chocolate, butter, and sugar in a double boiler over simmering water; cook, stirring frequently and scraping down the sides with a rubber spatula, until melted and smooth, about 5 minutes.
• Pour chocolate mixture into the bowl of a stand mixer fitted with the paddle attachment; beat on low speed until cooled, about 5 minutes. Increase speed to medium; beat in eggs one at a time. Add water and vanilla extract; beat on low speed until blended. Pour into the prepared pan.
• Place cake pan inside a large baking dish. Pour enough water into the baking dish to come halfway up the sides of the cake pan.
• Bake cake in the preheated oven until a knife inserted into the center comes out clean, about 1 hour. Allow cake to cool in the water bath, about 1 hour. Transfer to the refrigerator; chill until firm, 8 hours to overnight.

FLOURLESS CHOCOLATE CAKE WITH CHOCOLATE GLAZE

Steps:

• Make cake:
• Preheat oven to 350°F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper or waxed paper; butter paper. Wrap outside of pan with foil. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Cool to lukewarm, stirring often.
• Using electric mixer, beat egg yolks and 6 tablespoons sugar in large bowl until mixture is very thick and pale, about 3 minutes. Fold lukewarm chocolate mixture into yolk mixture, then fold in vanilla extract. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until medium-firm peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan.
• Bake cake until top is puffed and cracked and tester inserted into center comes out with some moist crumbs attached, about 50 minutes. Cool cake in pan on rack (cake will fall).
• Gently press down crusty top to make evenly thick cake. Using small knife, cut around pan sides to loosen cake. Remove pan sides. Place 9-inch-diameter tart pan bottom or cardboard round atop cake. Invert cake onto tart pan bottom. Peel off parchment paper.
• Make glaze:
• Bring cream and corn syrup to simmer in medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth.
• Place cake on rack set over baking sheet. Spread 1/2 cup glaze smoothly over top and sides of cake. Freeze until almost set, about 3 minutes. Pour remaining glaze over cake; smooth sides and top. Place cake on platter. Chill until glaze is firm, about 1 hour. (Can be made 1 day ahead. Cover with cake dome; store at room temperature.) Garnish with chocolate shavings or leaves. Serve at room temperature.

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.

FLOURLESS CHOCOLATE CAKE II

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease an 8 inch round cake pan, and dust with cocoa powder.
• In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into prepared pan.
• Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Slices can also be reheated for 20 to 30 seconds in the microwave before serving.

FLOURLESS CHOCOLATE CAKE

Steps:

• Heat oven to 350 degrees. Generously butter the bottom and sides of an 8-inch springform pan, or press a large sheet of foil into the bottom and up the sides of an 8-inch round cake pan, smoothing the sides, and generously butter the foil.
• Bring a few inches of water in a large saucepan to a simmer over medium heat. Set a large heatproof bowl over the saucepan and add the chocolate. When the chips look soft and melty, stir gently until smooth. Turn off the heat, and add the butter to the bowl. Stir gently until melted and smooth. Add the cocoa powder and stir until smooth, then take the bowl off the saucepan.
• Stir in the granulated sugar until incorporated, then add the eggs, one at a time, and beat well after each addition. Stir in the vanilla, then scrape the batter into the prepared pan and smooth the top.
• Bake until crackly and dry on top, and a toothpick inserted 2 inches from the edge comes out clean, 40 to 50 minutes. A toothpick inserted in the center should come out with some crumbs attached.
• Cool in the pan on a rack, then remove the sides of the springform pan or lift the cake out of the cake pan using the foil overhang. You can slice and serve warm or at room temperature. Or, to cut very neat slices, freeze the cooled cake until firm. Slice and warm up in the microwave or oven, if preferred. Serve the cake with whipped cream or ice cream, if you'd like. The cake can be wrapped and kept at room temperature for up to 3 days, in the refrigerator for up to 1 week or in the freezer for up to 1 month.