FLOURLESS
CHOCOLATE CAKE WITH CHOCOLATE GANACHE
YIELD: 1 8-inch round cake PREP TIME: 30 minutes plus chill
time COOK TIME: 25 minutes TOTAL TIME: 50 minutes plus chill time
Flourless Chocolate Cake with Chocolate Ganache is made with
only four ingredients and is gluten free with no sugar added! It is an easy yet
impressive dessert that everyone will love.
Ingredients:
FOR THE CAKE:
- 8 large eggs, cold
- 1 pound bittersweet or semisweet chocolate, coarsely chopped
- 1/2 pound unsalted butter (2 sticks), cut into 1/2-inch chunks
- FOR THE CHOCOLATE GANACHE:
- 8 ounces bittersweet or semisweet chocolate chips or chunks
- 1 cup heavy cream
- raspberries, for garnish
Directions:
1.
To make the cake, preheat the oven to 350
degrees F. Cut out a 8-inch round piece of parchment paper and place it in the
bottom of an 8-inch springform pan. Butter the parchment and sides of the pan.
Cover pan underneath and along sides with sheet of heavy-duty foil and set in
large roasting pan. Bring a kettle of water to boil.
2.
In the bowl of an electric mixer fitted with the
whip attachment, beat eggs at medium-high speed until volume doubles, about 5
minutes. (At this point eggs will start to be slightly foamy)
3.
Meanwhile, melt chocolate and butter in large
heatproof bowl set over pan of simmering water, until smooth and very warm
(about 115 degrees on an instant-read thermometer), stirring once or twice.
Fold 1/3 of egg foam into chocolate mixture using large rubber spatula until
only a few streaks of egg are visible; fold in half of remaining foam, then
last of remaining foam, until mixture is combined.
4.
Pour batter into prepared springform pan and
smooth surface with rubber spatula. Set roasting pan on oven rack and pour
enough boiling water to come about halfway up side of springform pan. Bake
until cake has risen slightly, edges are just beginning to set, a thin glazed
crust (like a brownie) has formed on surface, and an instant read thermometer
inserted halfway through center of cake registers 140 degrees, 22 to 25
minutes. Remove cake pan from water bath and set on wire rack; cool to room
temperature. Cover and refrigerate for at least 8 hours or overnight.
5.
Remove springform pan sides, invert cake on a sheet
of wax paper, remove parchment liner and turn cake right side up on a wire rack
set over a rimmed baking sheet.
6.
To make the ganache, add the chocolate chips to
a small heatproof bowl; set aside. In a small saucepan, bring heavy cream to a
simmer, stirring occasionally. Remove from heat and pour over chocolate chips.
Let sit undisturbed for 8 minutes. Stir the chocolate chips together with the
heavy cream until smooth. Let ganache sit at room temperature for 10 to 15
minutes until it reaches a good consistency for pouring over the cake (it
should be a little thicker but still pourable). Pour ganache over the top of
your cake. Garnish with raspberries, as desired. Enjoy!
0 Response to "FLOURLESS CHOCOLATE CAKE WITH CHOCOLATE GANACHE"
Posting Komentar