Dark chocolate flourless cake with dark chocolate whipped ganache

Dark chocolate flourless cake with dark chocolate whipped ganache

Published on

Level :

Easy

Prep Time :

50 min

Cook Time :

30 min

Servings :

8 portions

Dark chocolate flourless cake with dark chocolate whipped ganache recipe

Utensils:

  • Cake pan
  • Parchment paper
  • Spatula
  • Serving dish
  • Immersion blender or electric mixer
  • Plastic film

Made with the products below :

1. Dark chocolate cake batter

Ingredients:

  • 6.25oz (175g) Guanaja 70% dark chocolate
  • ½ cup (115g) unsalted butter 
  • ¾ cup (170g) Sugar 
  • ¼ tsp (1.3g) Salt 
  • ½ tsp (1.4g) Cornstarch 
  • ½ tsp (2.2 g) Vanilla extract 
  • 3 ea Eggs 
  • ½ cup (50g) Cocoa powder 

Prep time: 20 min

Cook time: 25-30 min

Rest time: until cools

Steps:

  • Butter the cake pan and line the bottom with a parchment round. 
  • Butter the top of the parchment and set aside.
  • Melt the Guanaja 70% dark chocolate in the microwave by heating in 20-second increments, stirring in between until fully melted. 
  • Add the softened butter and mix to combine. The mixture should be creamy and the butter should not be melted.
  • Combine the sugar, salt, and cornstarch, whisk into the chocolate mixture.
  • Add the room temperature eggs and vanilla extract, then whisk again.
  • Finish by adding the cocoa powder, mixing with a spatula until smooth.
  • Bake at 375°F (191°C) for 25-30 minutes, or until a cake tester comes out clean. Remove from oven and set aside to cool. While still warm, invert onto a serving dish and continue to cool. 

2. Dark chocolate whipped ganache

Ingredients:

Prep time: 20 min

Rest time: 12h

Steps:

  • Heat the first quantity of heavy cream with the honey. Bring to just under a boil.
  • Melt the Guanaja 70% dark chocolate in the microwave by heating in 20-second increments, stirring in between until fully melted. 
  • Slowly add the hot liquid over the melted chocolate in several additions, mixing well before adding more liquid.
  • Once all the hot liquid is incorporated, blend with an immersion blender or electric mixer.
  • Add the second quantity of cream (cold) all at once to the chocolate ganache and blend again with an immersion blender or electric mixer.
  • Pour into a shallow container and place plastic film directly on the surface. 
  • Refrigerate for a minimum of 12 hours or overnight. 

3. Dark chocolate cake assembly

AN fresh blackberries and blueberries

Prep time: 10 min


Steps:

  • Once the cake is cooled and the whipped ganache has chilled overnight, place the ganache in a mixing bowl and whisk to medium soft peaks. Do not over whip. 
  • Spread the whipped ganache on top of the cake and finish with fresh blackberries and blueberries. 
  • Enjoy the dark chocolate cake at room temperature and refrigerate any unused portions.