Posted October 6, 2023 by: Admin #Kitchen

Crafted from eggs, rich dark chocolate, and pure maple syrup, this flourless chocolate cake adorned with luscious ganache is a delectable, wholesome delight! Whether it’s a special celebration, a holiday gathering, or just an ordinary day when you crave an extraordinary chocolatey treat, this cake fits the bill.

I’m not particularly inclined towards desserts. Don’t get me wrong; I do have a sweet tooth, but I tend to lean more towards savory flavors. So, for me to indulge in a dessert, it must be something truly exceptional. When it comes to cakes, there are only three types that truly captivate my taste buds: chocolate, carrot, and wedding cake.

I understand that ‘wedding cake’ is a broad category, but if you’ve ever attended a wedding with me, you know I can’t resist a slice (or two). There’s something about the simplicity of wedding cakes that truly appeals to me; a basic batter with generous layers of sugary icing. What’s not to love? Give me one too many cocktails at a wedding, and I might just snag your slice of cake!

A Flourless Chocolate Cake with Irresistible Ganache

This remarkable flourless chocolate cake with ganache initially graced my table at a New Year’s Eve dinner party. However, this version is even more refined, as it’s sweetened naturally. I’ve simplified the ingredients and steps in this recipe to make it effortlessly accessible. It boasts a balanced sweetness, yet it’s profoundly rich, fudgy, and loaded with chocolate goodness—just the way I prefer it.

While the luscious ganache topping and fresh raspberries are purely optional (I included them for their visual appeal!), a simple dusting of cocoa powder atop the cake, served with a scoop of velvety vanilla ice cream, will equally satisfy your cravings. Serve this exquisite flourless chocolate cake with ganache at your next dinner soiree, and you’ll have a room full of satisfied guests.

Flourless Chocolate Cake with Ganache

This straightforward flourless chocolate cake with ganache is a grain-free, gluten-free, refined sugar-free, and paleo delight, perfect for everyone to relish.

Ingredients

For the Cake:

• 6 eggs, separated into whites and yolks
• 8 oz dark chocolate (70% cocoa content or higher)
• 200g butter + extra for greasing
• 1 tablespoon strong coffee
• 1/4 cup maple syrup
• 1/4 cup cocoa powder
• 1/4 teaspoon sea salt

For the Ganache:

• 1/2 cup coconut milk
• 4 oz dark chocolate (70% cocoa content or higher)
• 1 pint fresh raspberries (optional)

Instructions

1. Preheat your oven to 350°F. Grease an 8-inch springform cake pan with a dab of butter and line it with parchment paper.
2. Melt the butter and dark chocolate together using a double boiler or by placing a heatproof bowl over a pot of simmering water on medium heat. Break the chocolate into smaller pieces and add them, along with the butter, to the saucepan. Stir occasionally until the mixture is smooth and glossy.
3. Once melted, remove from heat, add the coffee, and set it aside to cool.
4. Using a stand mixer or a large bowl and a whisk, beat the egg whites until soft peaks form. (You can also beat the whole eggs until they double in volume, but separating the whites and yolks results in a lighter cake.)
5. In a separate bowl, whisk the egg yolks and combine them with maple syrup, cocoa powder, and sea salt. Then, mix in the cooled chocolate and butter mixture until well combined.
6. In batches, gently fold the beaten egg whites into the chocolate mixture until all the egg whites have been incorporated.
7. Pour the batter into the prepared springform pan and use a spatula to spread it evenly.
8. Place the pan in the oven and bake for 35-40 minutes or until a skewer comes out clean. Remove from the oven and allow it to cool completely.
9. Once cooled, remove the cake from the springform pan, dust it with cocoa powder, and adorn it with fresh berries.
10. For the chocolate ganache, heat the coconut milk and dark chocolate in a small saucepan until smooth. Once melted and velvety, pour it slowly over the cake and spread it evenly with a spatula.
11. Decorate with fresh raspberries, and place the ganache-covered cake in the refrigerator for 5-10 minutes to set.
12. Slice, serve, and savor every delightful bite!

Nutrition

• Serving Size: 1 slice
• Calories: 431 calories
• Sugar: 17 grams
• Fat: 35 grams
• Carbohydrates: 25 grams
• Fiber: 4 grams
• Protein: 7 grams