Flourless Chocolate Cake with Ganache (Easter)
Get ready to indulge in pure chocolate bliss with this decadent flourless chocolate cake. The rich chocolate ganache and fresh raspberries take it to a whole new level of deliciousness. Treat yourself to a slice of heaven!
Enjoy this delicious recipe and more with bon COOK’s New FORTEEZ 3D Round Mold (Shopping Link HERE). Please let me know how you like it. Bon Appétit!
Looking for inspiration?… For more Gluten Free Recipes, click HERE! ; for more Recipes with Chocolate, click HERE! and fore more Easter Recipes, click, HERE!
Be the first to know about new videos? Hit the subscribe BUTTON now!”
Flourless Chocolate Cake with Ganache
Equipment
Ingredients
FLOURLESS CHOCOLATE CAKE
- 7.06 oz (200 g) dark chocolate chunks
- 3.53 oz (100 g) butter (Melted)
- 1.76 oz (50 g) sugar
- 4 eggs
- 5.30 oz (150 g) almond flour (Original recipe call for 1/2 almond – 1/2 hazelnut)
CHOCOLATE GANACHE (my personal addition)
- 2 oz (55 g) dark chocolate chips
- 2 oz (55 g) heavy whipping cream
DECORATION (my personal addition)
- 5.30 oz (150 g) raspberries
Instructions
- Place your 3D Round Mold on the top of your Medium Perforated Baking Sheet. Set aside.
- Preheat oven to 350F/180C.
ALMOND CAKE PREPARATION
- Place your dark chocolate in a heatproof bowl over a pan of simmering water. NOTE: The base of the bowl should sit above the water without touching it. Allow the chocolate to melt so that it is smooth, shiny and glossy. Then, add the butter, stirring well to combine until butter is melted. Take the bowl off the heat, set aside to cool down.3.53 oz butter, 7.06 oz dark chocolate chunks
- In a mixing bowl, beat the eggs and sugar together.1.76 oz sugar, 4 eggs
- Add the cooled melted chocolate/butter.
- Then, add the almond flour. Mix until combined.5.30 oz almond flour
- Pour the batter into your 3D Round Mold.
BAKE!
- Bake for 25 minutes at 350F/180C. (Every oven heats differently, monitor your cake from 20 minutes). It is ready when the toothpick inserted into the center comes out clean. NOTE: The cake tends to fall down once it cools down, that's completely normal.
- Once your Flourless Chocolate Cake is out of the oven, let it cool down completely in the mold before demolding onto a cooling rack.
CHOCOLATE GANACHE PREPARATION
- While your Cake is cooling down, prepare the Chocolate Ganache.
- Pour the heavy whipping cream into the Mini Round Mold and bring it just to a boil in microwave, about 30 seconds at a time. Add the dark chocolate chips and swirl to coat all chips. Allow to sit for 2 minutes, then stir. Spread the ganache on top of your cake and add the fresh cleaned raspberries. Enjoy & Bon Appétit!2 oz dark chocolate chips, 2 oz heavy whipping cream, 5.30 oz raspberries
Video
Nutrition
Credit: Viviane “Quoi qu’on mange ?“, Recipe: Gâteau au chocolat, comme un Torta Caprese
Avec cette recette je valide ma participation au défi anniversaire du groupe Facebook “tests de recettes entre blogueurs” du mois de Mars 2024. Je souhaite un joyeux anniversaire à ma chère Viviane du blog “Quoi qu’on mange ?” chez qui j’ai déniché cette délicieuse recette.
