Flourless Chocolate Cake

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Ingredients

  • 8 eggs
  • 24 oz Ghirardelli semi sweet chocolate chips (reserve 1 cup for the ganache)
  • 1 cup butter
  • 1 to 2 tsp. almond extract

Instructions

  1. Pre-heat oven to 325 degrees.
  2. Beat the eggs with a stand or electric mixer until they are thick and fluffy and a light yellow color. This step is really important! You need to beat for several minutes on high for the eggs to get fluffy enough.
  3. Melt better in a separate, covered, microwave safe bowl in the microwave then immediately add the chocolate chips. Stir until the chocolate chips completely melt (microwaving again in small increments if necessary) leaving a smooth chocolate.
  4. While still mixing, slowly add the chocolate to the whipped eggs until completely combined. Then use a rubber spatula to scrape the sides and finish mixing in.
  5. Stir in the almond extract.
  6. Prepare an 8 inch round cake pan by thoroughly buttering the bottom and sides. I like to take this one more step and cut out a round piece of parchment paper for the bottom and a long strip to line the inner side of the pan and butter those also.
  7. Pour the batter into the 8 inch round cake pan.
  8. Bake at 325 for 30 to 35 minutes or until a light touch to the center doesn't feel like liquid underneath.
  9. Remove cake from oven and let it stand at room temperature for at least 30 minutes before adding the ganache topping. (see below).
  10. After you have added the ganache, chill the cake in the fridge for at least 3 hours (the longer the better) before serving.
  11. Optional: sprinkle on some powdered sugar, fresh raspberries, or drizzle on some chocolate or raspberry syrup.

GANACHE TOPPING

Ingredients

    • 1 cup Ghirardelli semi sweet chocolate chips from above
    • 1/4 cup heavy cream

    Instructions

      1. Once the flourless chocolate cake has cooled you can make the ganache. In a microwave safe bowl add the 1/4 c. heavy cream and microwave on high for about 1 minute, or until the cream just begins to boil on the edges of the bowl. Remove and immediately add the chocolate chips. Stir until the chocolate chips completely melt (microwaving again in small increments if necessary) leaving a creamy chocolate.
      • Spread evenly over the top of the cake, leaving a small rim around the outer crust.

      RECIPE NOTES

      Please note that this cake needs time to chill in the fridge for 3 hours.  Plan accordingly.

      Source
      https://www.favfamilyrecipes.com/easy-flourless-chocolate-cake/

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