Flourless Chocolate Cake
Serves: 12
Total: 35 min
Prep: 15 min
Cook: 20 min
5.0
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Recipe Preparation
- Cake:
- 1 cup (2 sticks) Salted Butter, cut into pieces
- 7 oz. Dark Chocolate, chopped
- ¾ cup + 2 Tbsp. Sugar
- ½ cup Cocoa Powder
- ½ cup Almond Flour
- 2 tsp. Vanilla Extract
- 2 tsp. Fine Ground Coffee
- 6 Large Eggs
- Ganache:
- 5 oz. Dark Chocolate, chopped
- 1/2 cup Milk of Choice
- Topping: Freeze-Dried Raspberries
Recipe Instructions
1
Preheat oven to 375°F. Prepare a double boiler by bringing a couple inches of water to a simmer in a pot. Place a heat-safe bowl on top and add butter and chopped chocolate.
2
Stir with a spatula until fully melted. Remove from heat and whisk together until smooth.
3
Whisk in sugar, vanilla extract, almond flour, and coffee. Allow to cool slightly, then whisk in eggs.
4
Sift cocoa powder in gradually and stir until the batter is smooth.
5
Pour batter into a greased and parchment-lined 9" pan. Bake for 18–20 minutes or until the center reaches 150–160°F using your
ThermoPro TP01A Instant Read Thermometer
. Let cake cool completely.
6
To make the ganache, heat milk in a small saucepan or microwave until hot. Place chopped chocolate in a bowl, pour hot milk over it, and let sit for 1 minute.
7
Whisk chocolate and milk until smooth. Pour ganache over cooled cake and spread evenly.
8
Top with freeze-dried raspberries. Let ganache set before slicing and serving. Enjoy!
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