Oooooh La Lahhhhh! It’s National Chocolate Cake Day here in America, why not celebrate with … well,…. A CHOCOLATE CAKE!
I’m craving a chocolate flourless cake so here it is!
Chocolate Flourless Cake with Chocolate Ganache
1 cup semisweet or bittersweet good quality chocolate chips such as Guittard
1/2 cup, ( 4 ounces or 8 Tablespoons) unsalted butter
3/4 cup granulated sugar
1/4 teaspoon salt
2 teaspoons espresso powder, optional
1 teaspoon vanilla extract
3 large eggs
1/2 cup unsweetened Dutch-process cocoa
Grand Mariner or raspberry liquor ( optional )
Chocolate Ganache Glaze
2 cup semisweet or bittersweet chocolate chips
1 cup heavy cream
4 ounces cold butter, cut into chunks
Preheat the oven to 375°F. Lightly grease an 8 inch round cake pan; cut a piece of parchment or waxed paper to fit the bottom inside of the pan. Lightly butter it, and lay it in the bottom of the pan- butter side up. Set aside.
Melt butter and chocolate together. If you are using a microwave, melt in a medium sized mircrowave safe bowl in ten second intervals, stirring between each addition of time. Continue until the butter is melted and the chips are soft.
If working on the stove, melt the butter chocolate mixture in a medium sized glass or stainless steel bowl; over a pot of slightly simmering water. This set-up is called a, “Bain Marie”. Using this helps keep delicate ingredients- like chocolate from scorching.
Once the chocolate and butter mixture are melted, whisk in the sugar, salt, espresso powder, and vanilla. Add the eggs, one at a time. Add the cocoa powder, and mix to combine.
Pour the batter into the 8 inch prepared cake pan. Place in the oven set inside a flat bottomed roasting pan. Once positioned inside the oven add enough hot tap water to surround the outside of the cake pan 1/3 of the way up. This is called a water bath, and works to keep the cake moist and assists in the baking process.
Bake the cake for 25-30 minutes; until the top has formed a very thin crust, and it should register at least 200°F on an instant-read thermometer inserted into the center.
Remove it from the water bath and turn the oven off oven, allow cake to cool it in the pan for 5-8 minutes. Before removing the roasting pan with the hot water from the oven allow it to cool.
With a sharp paring knife, loosen the edges of the cake from the cake pan. Place a serving plate ver the top and invert, gently turning it out onto the plate. The bottom will now be the presentation side of the cake. The top.
Allow the cake to cool while preparing the glaze. Remove the parchment bottom carefully and sprinkle the cake with a little Grand Mariner or raspberry liquor. Completely cool the cake, add to the refrigerator 30 minutes – 1 hour before glazing.
Prepare the Ganache heating the cream in a medium high sided heavy bottomed sauce pan on low heat until the cream is very hot, but not simmering. Remove from the heat and stir until the chocolate melts and the mixture is completely smooth. Add the cold butter one chunk at a time and continue to stir to all butter in=s incorporated and chocolate glaze is at a high shine.
Remove cake from the refrigerator and place on a cookie cooling rack on top of a parchment lined, high- sided cookie sheet. Slowly pour the glaze over the cake, lifting cookie sheet to carefully tilt the cake allowing the mixture to gracefully spread and drip over the sides.
Allow the glaze and the cake to rest at room temperature, or refigeration to set for several hours before serving the cake. Cut with a hot, dry knife or clean unflavored dental floss. See my pro chef hack – how-to here!
Approximately 8 to 12 servings.