Flour-less Chocolate Cake

This flour-less chocolate cake makes for the perfect dessert for Passover. The recipe is from La Bete Noir. You will need a large roasting pan and a 10-inch diameter spring form.

Ingredients:

Cake:

• 1 cup water
• 3/4 cup sugar
• 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter
• 18 oz of bittersweet (not unsweetened) or 54% dark chocolate
• 6 large eggs
• Almond meal (optional)

Canache:

• 1 cup heavy whipping cream
• 8 oz of bittersweet (not unsweetened) or 71% chocolate

Makes 16 servings

Preparation:

Cake

1. Preheat oven to 350 degrees
2. Butter 10 inch diameter spring form pan and add almond meal (will make it easier to get cake out of form, I added that option)

   

3. Line bottom of pan with parchment round, butter parchment
4. Wrap 3 layers of heavy duty foil OUTSIDE of pan, brining foil to top of rim.
5. Combine 1 cup of water an sugar in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves, simmer 5 minutes, remove from heat.
6. Melt butter in large saucepan over low heat.
7. Add chocolate and whisk until smooth.
8. Whisk sugar syrup into chocolate, cool slightly.

   

9. Add eggs to chocolate mixture and whisk until well blended.
10. Pour batter into prepared pan.
11. Place cake pan into large roasting pan. Add enough hot water roasting pan to come halfway up the sides of cake pan.

    

12. Bake cake until center no longer moves when pan is gently shaken, about 50 minutes.
13. Remove from water bath, transfer to rack, cool completely in pan. (We put ours into the fridge)

Ganache:

1. Over medium heat bring whipping cream to simmer in a small saucepan. Remove from heat.

   

2. Add chocolate and whisk until smooth.
3. Pour over top of cake still in pan.
4. Gently shake pan to distribute ganache evenly over to of cake.
5. Refrigerate cake in pan until ganache is set, about 2 hours.
6. Run knife around pan sides to loosen cake. ENJOY!

Pictures of the cut masterpiece will follow tomorrow!