My friend, Kiersten Sadlier, joins me in the kitchen to teach me how to make the most amazing flourless chocolate cake. I’ve always wanted to learn how to do this… now’s my chance! And yours too.
(ps. gluten-free!)
Ingredients: (for cake)
1/2 cup of semi sweet morsels
1/2 cup of bittersweet morsels
1 stick of butter (4 oz)
3/4 cup of sugar
1 tsp vanilla extract
1/4 tsp of salt
3 large eggs
1/2 cup of Dutch cocoa powder
Ingredients (for ganache and topping)
3/4 cup of semisweet morsels
1/4 cup of bittersweet morsels
1/2 cup of heavy cream
raspberries
sprinkle of powder sugar
Directions:
Preheat oven to 375 degrees. In a round 8″ cake pan, cut a parchment circle to cover the bottom. Spray with non-stick spray liberally.
Melt both chocolates and butter in a microwave for 1 min. Stir and repeat at 15 second intervals until chocolate is melted and smooth.
In a mixer, add melted chocolate, sugar, salt, and vanilla. Mix until combined. Add eggs. Continue to mix until blended. Add cocoa powder and still slowly until combined.
Poor batter into greased, lined cake pan. Bake for 25 minutes.
Once the cake is cooled, remove from pan and place upside down on a cake plate.
Prepare ganache: heat heavy cream until it starts to boil. Remove from heat and add to a second blend of morsels (3/4 cup of semi sweet and 1/4 cup of bittersweet morsels.). Stir until thick and smooth.
Top cake with ganache. Decorate with a sprinkling of powder sugar and raspberries.