That is the ultimate question. It is supposed to be a chocolate flourless cake, but the end result is like a fudge cake ... I don't know how it works but I know that it tastes divine!
The cake is flourless and rich and dense and enveloped with a decadent ganache that, when set and slightly chilled, becomes a melt in your mouth, may i please have more piece of fudgey cake!!!
This recipe comes from Aaron McCargo on the Food Network. I always try to change recipes to make it my own, but I have not messed with this recipe. I would not know where to begin, nor would I want to try because it is perfect.
I will give you some pointers, though:
1. make sure you have a spring form pan
2. prepare the spring form pan by spraying it well and placing a piece of parchment paper on the bottom
3. let it cool before turning it out onto another tray
4. be patient when turning it out - the cake is finicky and will break if not careful
If you like rich, decadent, melt-in-your-mouth chocolate then PLEASE try this cake. I cannot explain how good this cake is. I make it at the restaurant and for catering events, too. It is a winner!!!
Enjoy and happy baking!
Chocolate Flourless Cake
(makes one 8" circle cake)
- 4 ounces bittersweet chocolate, chopped
- 1 stick cold butter
- 1 teaspoon vanilla extract
- 2 ounces hazelnut liqueur (Frangelico)
- 3/4 cup sugar
- 1/2 cup cocoa powder, sifted
- 3 eggs, beaten
- Chocolate Ganache, recipe follows
Preheat the oven to 375 degrees F. Spray an 8-inch round spring form cake pan with nonstick butter spray and line bottom with parchment.
Put the chocolate, butter, vanilla and hazelnut liqueur in a large bowl on top of a double boiler. Stir the mixture frequently until combined and smooth. Remove the chocolate from heat and put the bowl into an "ice bath" to cool the chocolate. *Don't let the chocolate get hard, just cool enough.
Mix in the sugar and cocoa powder. Stir in the eggs and pour into the prepared cake pan. Put the cake pan on a sheet tray and bake for 20 to 25 minutes.
Remove the cake from the oven and let cool completely. Remove from spring form pan onto your serving tray and remove the parchment paper. Pour the ganache over the cake.
Put the chocolate into a large bowl. Heat the cream in a small pot, over low heat, until hot to the touch. Pour the hot cream over the chocolate. Mix well with a rubber spatula until the chocolate melts.