Flourless Chocolate Ganache Cake

By miss5elements

This flourless chocolate cake highlights complex flavors. 505 cal, 47g carbs, 151mg chol, 36g fat, 6g protein, 246mg sodium

Ingredients

• Flourless Cake
• 1 12oz package semisweet chocolate chips
• 3/4 c unsalted butter (1.5 sticks), cut into pieces (plus some for pan)
• 6 large eggs
• 3/4 c sugar,divided
• 1/2 t salt
• 1 t vanilla extract
• Chocolate Ganache Glaze
• 1 c heavy cream
• 2 T [agave syrup]
• 8 oz high-quality semisweet chocolate baking chips
• 1/4 c roasted almonds, roughly chopped
• 1/2 t sea salt flakes

Details

Preparation time 60mins
Cooking time 115mins
Adapted from essence.com

Preparation

Step 1

Cake
1. Preheat oven to 350F.
2. Butter 9" springform pan & line bottom w/parchment paper or wax paper; butter paper.
3. In a medium-sized pan, slowly heat chocolate & butter over low heat.
4. Stir occasionally until smooth & melted, about 5 min.
5. Remove from heat; set aside to cool to lukewarm.
6. Separate eggs into 2 lg bowls, placing egg whites in one bowl & yolks in the other.
7. Add half of the sugar to the bowl w/the egg yolks, & beat w/an electric mixer until pale yellow & fluffy, about 3 min.
8. Fold in chocolate mixture until combined, stir in salt & vanilla.
9. Meanwhile, in the bowl w/the egg whites, using clean & dry beaters, whip eggs until soft peaks form.
10. Slowly add remaining sugar; beat until med peaks form.
11. Fold 1/2 of the egg whites into chocolate mixture until just combined. Repeat until done. Pour batter into prepared pan.
12. Place cake in the center of the oven & bake until it has risen & the top cracks, about 45-50 minutes.
13. A wooden skewer inserted into the center should come out with some moist crumbs attached. Cool 10 minutes.
14. With a small knife, loosen the sides of the cake, then remove the springform ring. 15. Invert cake onto plate.
16. Press down lightly, remove pan bottom & parchment paper. Let cool completely.

Glaze
1. In a small saucepan, whisk cream & syrup.
2. Bring to a simmer.
3. Place chips in a medium-size bowl.
4. Pour cream over chips to submerge.
5. Let stand for 3-4 min.
6. Whisk until shiny & smooth, about 45 seconds.
7. Pour 1/2 of the ganache on the center of the cake.
8. Using a rubber spatula, nudge ganache to the edges so it spills over; smooth sides.
9. Repeat until cake is completely covered.
10. Sprinkle w/almonds & sea salt.