Ingredients for Flourless Chocolate Cake
- 2 ¼ cups granulated sugar
- Unsweetened Cocoa Powder
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- Eggs
- Whipping Cream
- Baking Chocolate
- Raspberry Jam
- Whipped cream (optional)
- Fresh berries
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How to Make Flourless Chocolate Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together 1 cup unsweetened cocoa powder, 1 ¾ cups granulated sugar, 1 ½ teaspoons baking powder, and ½ teaspoon salt.
- In a medium bowl, whisk together 6 large egg yolks and ½ cup granulated sugar until pale and thick. Set aside.
- In a clean bowl, beat 6 large egg whites with an electric mixer until stiff, glossy peaks form. Set aside.
- Gently fold the yolk mixture into the dry ingredients, adding 2-3 tablespoons of hot water if needed to achieve a smooth batter.
- Carefully fold the whipped egg whites into the chocolate mixture in three additions, being sure not to deflate the whites.
- Divide the batter evenly between the prepared cake pans.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes cool, prepare the ganache: In a small saucepan, heat 1 cup heavy cream over medium heat until it just begins to simmer. Remove from heat and add 8 ounces of finely chopped high-quality dark chocolate. Stir until smooth and glossy.
- Once the cakes are completely cool, spread a thin layer of your favorite jam (about ¼ cup) on top of one cake layer.
- Top with the second cake layer.
- Pour the warm ganache evenly over the top of the cake, letting it drizzle down the sides.
- Refrigerate for at least 2 hours, or until the ganache is set.
- Garnish with whipped cream and fresh berries before serving. For a less decadent option, omit the whipped cream and use plenty of berries!
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
161g
Fat
63g
Carbs
19g
