Flourless Chocolate 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
- 5 oz. Dark Chocolate, chopped
- 1/2 cup Milk of Choice
Freeze Dried Raspberries
How to Make it
Step 1. Preheat the oven to 375 degrees Fahrenheit. Set up a double boiler by heating a couple of inches of water in a pot and bring the water to a simmer. .
Step 2. Place a large, heat-safe bowl on top and add the chunks of butter and chopped chocolate. Use a spatula to mix the butter and chocolate together as it melts
Step 3. Once the chocolate and butter have melted, begin mixing together with a whisk and remove the bowl from the heat
Step 4. Whisk in the sugar, vanilla extract, almond flour and coffee. Once the mixture has cooled slightly, whisk the eggs and mix them into the batter.
Step 5. Sift the cocoa powder into the bowl a little at a time and stir until smooth.
Step 6. Pour the batter into a greased and parchment-lined 9” pan. Bake for about 18-20 minutes or until the center reaches 150-160 degrees Fahrenheit with your Thermopro instant read thermometer. Allow the cake to cool.
Step 7. To prepare the ganache, place the chopped chocolate in a heat-safe bowl.
Step 8. Heat the milk in a small saucepan or a microwave until it is very hot.
Step 9. Quickly pour the milk over the chocolate in the bowl. Allow the chocolate and milk to rest for about 1 minute, then whisk until smooth. Pour and spread the ganache over the cake. Sprinkle with freeze-dried raspberries or you could also top with fresh berries. Allow the ganache to set prior to slicing and serving.