Saturday, August 15, 2009

Ridiculously Easy Flourless Chocolate Cake with Ganache and Berry Coulis (plus bonus truffles!)

Flourless Chocolate Cake stuff:

8 ounces squares semisweet chocolate, chopped
1/2 cup butter
3/4 cup white sugar
cocoa powder for dusting
3 eggs, beaten
1 teaspoon vanilla extract


Preheat oven to 300 degrees. Grease an 8 inch round Springform pan and cover bottom with parchment. Dust sides with cocoa powder.

In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat.

Combine sugar, eggs, and vanilla. Slowly fold in chocolate a little at a time, so as not to scramble the eggs.

Pour into prepared pan.

Bake in preheated oven for 30-35 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. This sounds easy but it’s absolutely not. The cake will be fudgy and wet and difficult to remove. Really let it cool before you do anything. Then do whatever you do - SLOWLY. The sides of the Springform come off easily, but separating the bottom from the cake is difficult, even with the parchment. I slid a knife between the parchment and the pan and that seemed to work ok.

Ganache stuff-

8 ounces semisweet or bittersweet chocolate, cut into small pieces
3/4 cup heavy whipping cream
2 tablespoons unsalted butter
1 tablespoons cognac or brandy (optional)

Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. If desired, add the liqueur.


“Ice” the cake with the ganache, pour some in the middle and ice the top and sides with an offset spatula. or a spoon. or your hands.

Fresh Berry Coulis Stuff:



Push berries through a sieve into a bowl. Add sugar to taste. Put in squeeze bottle then when you are ready, squeeze the coulis onto the cake in a pretty way. :) So it looks all professional and shit.

any extra ganache should be refrigerated. after you have woken up from the sugar coma of the cake, get the ganache out of the fridge and scoop it into balls. roll balls in cocoa. TRUFFLES! you can fridge or even freeze these because you might not need them with all that cake around.

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