Optional toppings: powdered sugarberries or ganache
Ganache
4ouncesbittersweet dark chocolate
3Tablespoonsbutter
1Tablespoonmilk
1Tablespoonhoney
¼teaspoonvanilla extract
Instructions
Flourless Chocolate Cake
Preheat oven to 375°F.
Line the bottom of a springform cake pan with parchment paper. Spray the sides of the pan and the parchment paper with cooking spray.
Break the chocolate into pieces and slice the butter into segments. Melt chocolate and butter in a medium saucepan over medium-low heat, stirring to thoroughly combine.Alternative method: The chocolate and butter may also be melted in the microwave. Add to a microwave-safe bowl and heat at short 30-second intervals until blended and smooth.
Transfer the melted chocolate and butter mixture to a large bowl. Add sugar and mix to combine.
Add eggs one at a time, whisking thoroughly into the mixture before adding the next egg. The mixture will become increasingly thicker. I find it easier to whisk all of the eggs together in a large measuring cup and slowly stream them into the batter.
Add cocoa powder in quarter cup increments until combined.
Pour the chocolate mixture into the prepared pan and smooth it out with a knife.
Bake at 375°F for 35-40 minutes for a 9-inch round pan or 25-30 minutes for a 10-inch round pan or until the cake is firm in the center and a toothpick comes out clean.
Cool for about 10 minutes, and then remove the sides of the pan and invert onto a plate. Remove the parchment paper. The bottom is now the top of the cake. Discard parchment paper.
Ganache
Melt butter and chocolate in a saucepan and stir to thoroughly combine. Mix in cream, vanilla extract, and honey. Set aside to cool slightly.
Once the cake has completely cooled, spread the chocolate ganache glaze over the flourless chocolate cake, using a spatula to cover the top and allowing it to drip down the sides. It will firm to a fudge-like consistency when fully set, which can take several hours.
Notes
See step-by-step pictures, serving ideas, and more tips above.Slicing Tip: Use a sharp knife dipped in hot water and wiped dry to cut perfect, clean slices. Repeat between slices.Optional garnishes for the top of the cake: Fresh raspberries, strawberries, or other fresh fruit, powdered sugar, or whipped cream. It's also lovely with a scoop of ice cream!Storage: Below are guidelines and tips for storing flourless chocolate cake with a ganache topping so it's as tasty as the day you made it.
Room temperature: Store for about 24 hours, covered with a dome to prevent the ganache frosting from drying out.
Refrigerator: Store covered for 4-5 days.
Freezer: Chill in the refrigerator first, then cover with plastic wrap and aluminum foil. Store for about 2 months. Consider cutting first and storing individual slices!
Coveringtip: Allow the ganache topping to fully set if covering the cake in plastic wrap.
Servingtip: Allow flourless cake to sit at room temperature for at least 30 minutes before serving.