Hope McCarthyComment

Flourless Chocolate Cake

Hope McCarthyComment
Flourless Chocolate Cake

CAKE INGREDIENTS

  • 1/2 cup unsalted butter (1 stick)

  • 1 cup semi-sweet or bittersweet chocolate chips

  • 3/4 cup granulated sugar

  • 1/4 tsp salt

  • 1 tsp espresso powder or ground espresso

  • 1 tsp pure vanilla extract

  • 3 large eggs, separated

  • 1/2 cup cocoa powder

GANACHE INGREDIENTS

  • 1/2 cup heavy cream

  • 1 cup semi-sweet or bittersweet chocolate chips

INSTRUCTIONS

  • Preheat oven to 375 degrees. Grease an 8 inch cake pan and line with a circle of parchment paper.

  • Melt butter in on the stove or in the microwave.

  • Pour butter over 1 cup of chocolate chips in a large mixing bowl. Whisk until smooth.

  • Whisk in sugar, salt, vanilla and espresso.

  • Whisk in egg yolks.

  • Stir in cocoa powder until combined.

  • In a cold mixing bowl, beat egg whites until stiff peaks form.

  • Fold egg whites into chocolate batter with a rubber spatula. Do this slowly to maintain air bubbles. It will take awhile as the chocolate mixture is pretty thick.

  • Spoon batter into cake pan and smooth with a spatula.

  • Bake for 25 minutes until a thin crust forms on the top and the center is set.

  • Let cake cool in the pan for 10 minutes. Loosen edges of the cake and place cooling rack on top. Flip over, holding pan to rack and turn out the cake.

  • Let cake cool completely.

  • When cake is cool, bring heavy cream to a light simmer on the stove.

  • Pour cream over 1 cup of chocolate chips and whisk until smooth.

  • While ganache is still warm, spoon over the cake. I recommend doing this with the cake on a cooling rack with parchment paper underneath to catch drips.

  • If you want to get fancy, grate some chocolate over the top or dust with cocoa when the ganache is cool and starts to set.

  • Let the ganache set for a few hours before serving.

This is great for your gluten-free friends!