Flourless Chocolate Cake

Flourless Chocolate Cake

Flourless Chocolate Cake

Yield: One 8-inch cake

  • 3 ea. Fresh Egg Yolks
  • 5 ea. Fresh Eggs
  • 2 oz. Sugar (1/4 cup)
  • 1/4 lb. Unsalted Butter (8 oz.)
  • 1 lb. Bittersweet Chocolate (60-72%)
  • 1 oz. Chocolate Liqueur (Optional or substitute your favorite liqueur)
  • 1 oz. Dark Rum (Optional or substitute your favorite liqueur)
  • Sugar and Butter (to prepare pan)
  • Chocolate

Method

  1. Melt Chocolate and Butter in bowl over simmering water bath pot.
  2. Combine Yolks, Eggs and Sugar in 5-qt. mixing bowl.
  3. Whisk together and warm over water bath pot to 100 degrees.
  4. Place Egg mixture in 5-qt. mixer with whip attachment. Whip until mixture is pale and fluffy.
  5. Return Chocolate mixture to water bath pot to keep warm.
  6. Fold the Chocolate/Butter mixture into fluffy Egg mixture.
  7. Fold in combined Liqueurs.
  8. Place mix into buttered and sugared 8-inch cake pan.
  9. Place cake pan onto larger pan with 1-inch water.
  10. Bake in 300-degree oven until set, approximately 45 minutes.
  11. Carefully remove cake pan from water bath. Let water bath cool in oven.
  12. Unmold cake when cool. Top with Chocolate Ganache and fresh berries. Enjoy!

Chocolate Ganache

  • 8 oz. Chocolate, finely chopped
  • 8 oz. Heavy Cream

Method

  1. Heat the Cream to just under a boil.
  2. Pour the Cream over the Chocolate and let sit for 5 minutes.
  3. Stir slowly to incorporate until smooth. Allow mixture to cool slightly.
  4. Pour on top of cake.
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