We’ve got a gluten-free dessert up next on the schedule: flourless chocolate cake! Posting date is April 5.
Flourless Chocolate Cake with Chocolate Ganache Glaze
Author: Matt Lewis & Renato Poliafito
Yield: One 9-inch cake
For the flourless chocolate cake
- 10 ounces dark chocolate (60 to 70% cacao), coarsely chopped
- 10 tablespoons unsalted butter, softened
- 1 cup sugar
- 7 large eggs, separated
- 1 teaspoon pure vanilla extract
- 1 teaspoon salt
For the chocolate ganache glaze
- 9 ounces dark chocolate (60 to 72% cacao), coarsely chopped
- ½ cup heavy cream
- ¼ cup light corn syrup
- 1 tablespoon coffee-flavored liqueur (such as Kahlúa), optional
Make the flourless chocolate cake
- Preheat the oven to 350 F. Generously butter the sides and bottom of a 9-inch springform pan. Line the bottom of the pan with parchment paper and butter the parchment.
- Using a double boiler or a microwave (see page 23), melt the chocolate and set it aside to cool.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together on high speed until pale, light, and thoroughly combined, about 5 minutes.
- With the mixer on low speed, add the egg yolks, beating well after each addition. After all the egg yolks have been incorporated, scrape down the bowl and beat for 10 more seconds. Add the cooled chocolate and mix until thoroughly combined. Scrape down the bowl, add the vanilla, and beat until just incorporated.
- In a large bowl, whisk the egg whites and salt until stiff peaks form. Scoop 1 cup of the egg whites into the chocolate mixture. Use a rubber spatula to gently fold the egg whites into the chocolate mixture. After about 30 seconds of folding, add the remaining egg whites and gently fold in until almost completely combined. Do not rush the folding process.
- Pour into the prepared pan and use an offset spatula to smooth the top. Bake for 30 to 35 minutes, until the top of the cake seems set or firm to the touch. Be careful not to overbake this cake.
- Transfer to a wire rack and let cool completely. Use a small knife to loosen the cake from the sides of the pan. Remove the springform sides. Invert the cake onto the rack, peel off the parchment, and flip the cake back upright using the bottom of a 9-inch cake pan, your hands, or another cooling rack.
Make the chocolate ganache glaze
- Put the chocolate in a large heatproof bowl and set aside.
- In a small saucepan over medium heat, combine the cream and corn syrup and bring just to a boil. Remove from the heat and pour the cream mixture over the chocolate. Let stand for 2 minutes, then, starting in the center of the bowl and working your way out to the edges, slowly stir the chocolate and cream mixture in a circle until the chocolate is completely melted and the mixture is smooth. Whisk for another few minutes to cool the ganache slightly.
- Add the liqueur and whisk again.
Glaze the cake
- Line a baking sheet with parchment paper. Place the cake on a wire rack, right side up, and place the wire rack over the baking sheet.
- Slowly pour ¾ cup of the ganache over the cake. Use an offset spatula to smooth it out to the edges. It should not cover the sides at this point. Place the cake in the freezer for 5 minutes to set the ganache. Remove from the freezer and slowly pour the rest of the glaze over the cake. It should run down the sides and cover the cake completely.
- Chill the glazed cake for 2 hours, or until the glaze is set, then transfer it to a cake plate. Serve at room temperature. Though this cake is wonderful the day it is made, its texture and flavor improve slightly overnight.
- The cake can be stored, covered in a cake saver, at room temperature.