At home, any dessert that contains chocolate is a guaranteed success. This chocolate cakeHow could it be otherwise, liked it a lot. Dense and with an intense flavor, it is irresistible for all those chocolate lovers like us. Do you dare to try it?
This chocolate cake had been waiting on my to-do list for too long and now I wonder why? It keeps very well in the fridge, although I personally prefer it at room temperature, with the ganache a little "melted", so I always try to remove it a few minutes before. In small portions, so that it is not heavy, it is quite a temptation.
Flourless chocolate cake
The flourless chocolate cake that we prepare today is dense and has an intense chocolate flavor. An irresistible dessert.
Author Maria
Recipe type: Dessert
Rations: 10
Preparation time:
Cooking time:
Total time:
Ingredients
For the cake
- 115g. of butter
- 237 ml. dark chocolate chips
- 170 g. of sugar
- 1 teaspoon of instant coffee
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 3 large eggs
- 60g. unsweetened cocoa powder
For the Ganache
- 120 ml. whipping cream
- 100 g. dark chocolate chips
- Cocoa powder for dusting
Preparation
- We preheat the oven at 190 ° C. Grease and line the base of a 20 cm mold. in diameter with greaseproof paper.
- In a bowl in a bain-marie we melt the butter and the chocolate, stirring from time to time with a stick to homogenize.
- We incorporate the sugar, coffee and vanilla and mix until perfectly combined.
- Then we add the eggs one by one, beating after each addition.
- Finally, we add the poop and we mix again.
- We pour the mixture into the mold, smooth the surface and bake for 25-35 minutes, or until a thin crust forms on top of the cake. Take it out, let it cool for a few minutes and then unmold it on a rack.
- As it cools, we prepare the ganache. To do this, we melt the chocolate in a bowl using the microwave, heat the cream in a saucepan over low heat and just before it starts to boil, add the chocolate and let it rest for 5 minutes. Off the heat, beat until the mixture is smooth.
- We let it cool down a bit and the we distribute on the surface of the cake already cold.
- If we are to test it immediately afterwards, the sprinkle with cocoa. If not, we reserve it in the fridge.