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Decadent Flourless Chocolate Cake featuring both chocolate and cocoa. We top it with a chocolate ganache glaze. It is gluten-free and Passover perfect. We adapted this recipe from King Arthur Flour with instructions to prepare it dairy or parve. This recipe is simple to prepare, and sensational.
Ingredients
Cake
1 cup good semisweet chocolate, broken into chunks
1/2 cup (8 tablespoons) coconut oil or butter
3/4 cup granulated sugar
1/4 teaspoon sea salt
1 to 2 teaspoons espresso powder, optional
1 teaspoon vanilla extract, optional
3 large eggs- We use pasteurized eggs for this recipe.
1/2 cup unsweetened cocoa powder
Chocolate Ganache Glaze
1 cup semisweet or bittersweet chocolate chips
1/2 cup parve or dairy heavy cream
Directions
Preheat the oven to 375°F. Lightly grease an 7-8" round cake pan; cut a piece of parchment r to fit, grease it, and lay it in the bottom of the pan.
To make the cake: Put the chocolate and butter or coconut oil in a microwave-safe bowl, and heat until the oil or butter is melted and the chocolate is soft. Stir until the chocolate is melted, reheating briefly if necessary. You can also do this over a double boiler. Transfer the mixture to a mixing bowl.
Stir in the sugar, salt, espresso powder, and vanilla. Espresso enhances chocolate's flavor much as vanilla does; using 1 teaspoon will simply enhance the flavor, while 2 teaspoons will lend a hint of mocha to the cake.
Add the eggs, whisking briefly until smooth. Add the cocoa powder, and mix just to combine.
Spoon the batter into a prepared pan.
Bake the cake for about 25 minutes; the top will have formed a thin crust, and it should register at least 200°F on an instant-read thermometer inserted into its center. Remove it from the oven, and cool it in the pan for 5 minutes.
Loosen the edges of the pan with a knife and turn it out onto a serving plate. The top will now be on the bottom; that's fine. Also, the edges will crumble a bit, which is also fine. Allow the cake to cool completely before glazing.
To make the glaze: Combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is hot, but not simmering. Remove from the microwave, and stir until the chocolate melts and the mixture is completely smooth.
Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake.
8 to 10 servings.
Notes
Tips from King Arthur Flour Bakers:
If desired, garnish cake with 1/4 cup sliced almonds, toasted in a 350°F oven until golden brown, about 10 minutes.
For cleanest slicing, use a sharp knife dipped in hot water and wiped dry. Repeat dipping knife in hot water and wiping dry for each slice.