Flourless Chocolate Cake With 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 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.