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Dark & Decadent Flourless Chocolate Cake with Ganache Topping

Dark & Decadent Flourless Chocolate Cake with Ganache Topping

When I was living in Israel many years ago, there was a chocolate shop at the top of a hill in a little town called Rosh Pinna that could only be reached by walking a cobbled stone path. Once you reached the top of the hill, you walked through iron doors into a dark and cool stone building. The chocolate aroma wafted through the doorway and intoxicated you before you even walked indoors. They offered an entire menu of chocolate confections, but their dark chocolate flourless cake was the only thing I ever tried. And once I tried it, I couldn't possibly ignore it on a following visit.

I've been to restaurants over the years since and enjoyed many flourless chocolate cakes. I love the rich density of this dessert. And ganache? Well, I have no words for how intensely I love ganache, when it is made with deep dark chocolate.

I have been making this cake for years, and perfecting my recipe along the way. Who knows if I actually remember the original cake anymore or not, but I'll always remember the wafting of chocolate aromas intoxicating me as I walked through the doors.

What you will need:
Cake:
1 cup semi-sweet chocolate chips
1/2 cup (1 stick) unsalted butter
3/4 cup brown sugar
1/4 tsp salt (I prefer himalayan pink salt)
1 tsp instant coffee
1 tsp vanilla extract
4 eggs
1/2 cup unsweetened cocoa powder

Ganache:
1 cup semi sweet chocolate chips
1/4 cup unsweetened coca powder
1/2 cup heavy cream

Directions:

1. Preheat oven to 375 degrees F. Cut parchment paper in a 9" circle to fit a 9" springform pan. Grease with additional butter and lay in the bottom of the pan.

2. Slowly melt the chocolate chips and butter (in 30 second increments in the microwave or over a double boiler). Stir until the butter is melted and the chips are softened and melting.

3. Stir in the sugar, slat, coffee and vanilla.

4. Beat the eggs in a separate bowl and add to the batter bowl. Add in the cocoa powder and mix until just combined.

5. Pour the batter into the lined and greased springform pan.

6. Bake the cake for 22 minutes. Remove from oven and let rest for 5 minutes.

7. Loosen the edges with a knife. Let sit until completely cooled.

8. Meanwhile make the ganache: heat the chocolate and cream (in 30 second increments in the microwave or over a double boiler) until chocolate melts and the mixture is smooth.

9. Pour the ganache over the completely cooled cake, tilting as needed for it to spread to the sides and even down the sides of the cake. Allow the cake and ganache to rest and set up for several hours before serving. You can chill in the refrigerator for this step, but remember to bring back to room temperature before serving for best flavor.

This is a very rich and decadent cake. Small slices are sufficient per serving. You could get 12 or maybe even 16 sliver slices from this one cake.

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