Easy
50 min
30 min
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 (6.172oz) Guanaja 70% dark chocolate
- ½ cup (4.05oz) unsalted butter
- ¾ cup (5.996oz) Sugar
- ¼ tsp (0.045oz) Salt
- ½ tsp (0.049oz) Cornstarch
- ½ tsp (0.0776oz) Vanilla extract
- 3 ea Eggs
- ½ cup (1.76oz) 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:
- 1 cup (7.760oz) Whipping cream
- ½ cup (3.880oz) Whipping cream
- 3oz (3.17oz) Guanaja 70% dark chocolate
- 1 Tbsp (15ml) honey
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.
