FLOURLESS CHOCOLATE CAKE
 
Prep time
Cook time
Total time
 
Serves: 1 10 inch cake
Ingredients
  • 1 cup water
  • ¾ cup sugar
  • 9 tbsp unsalted butter, diced
  • 18 ounces (500 gms) bittersweet or semisweet chocolate, chopped
  • 6 large eggs
  • ½ tsp instant coffee
  • 2 tbsp grand mariner (optional- instead add 1 tbsp vanilla essence)
  • pinch sea salt
Ganache
  • 1 cup heavy cream
  • 8 ounces (226gms) bittersweet chocolate, chopped
Instructions
  1. Preheat oven to 350 F/ 180 C. Butter a 10" diam springform pan. Line the bottom of the pan with parchment rounds. Butter the parchment. Wrap 3 layers of heavy duty foil around outside of the pan, bringing the foil to the top of the rim. (Like how one does for a cheesecake.)
  2. Combine 1 cup water & sugar in a small saucepan. Bring to a boil over medium heat, stirring until the sugar dissolves. Add the instant coffee powder and let simmer for 5 min. Remove from heat. Add the vanilla extract or grand mariner. Add the sea salt.
  3. Melt butter in a large saucepan over low heat. Add the chocolate & whisk until smooth. Whisk sugar syrup into the chocolate, cool slightly.
  4. Add eggs to the chocolate mix, one by one making sure to scrape the edges after each addition. Whisk until well blended. Pour batter into prepared pan. Place cake pan in a large roasting pan. Add enough hot water to the roasting pan to come halfway up sides of cake pan.
  5. Bake until the center no longer moves when the pan is gently shaken, about 50 min. Remove from the water bath. Transfer to a rack. Cool completely in the pan.
For the ganache
  1. Bring whipping cream to simmer in small saucepan over med heat. Remove from heat. Add the chocolate & whisk until smooth. Pour over top of cake still in pan. Gently shake pan to distribute ganache evenly over top of cake. Refrigerate cake in pan until ganache is set, about 2 hrs.
  2. Run a knife around the pan to loosen the cake & release sides.
  3. Cover with chocolate shavings & cocoa dusting.
  4. You can make the cake 2 days ahead. Cover & keep in the fridge.
Recipe by The Novice Housewife at https://novicehousewife.com/2010/09/21/flourless-chocolate-cake/