FLOURLESS CHOCOLATE CAKE WITH CHOCOLATE GLAZE-Lisa Pepper

FLOURLESS CHOCOLATE CAKE WITH CHOCOLATE GLAZE-Lisa Pepper

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Cake Ingredients

  • 1

    pound good-quality semi-sweet chocolate, such as Guittard

  • 1

    cup granulated sugar

  • ¾

    pound unsalted butter

  • 1

    tablespoon vanilla

  • 1

    cup heavy cream

  • pinch of salt

  • 6

    whole eggs

  • Glaze Ingredients

  • 6

    ounces good-quality semi-sweet chocolate

  • 3

    tablespoons unsalted butter

  • 2

    tablespoons light corn syrup

  • 2

    tablespoons heavy cream

Directions

Cake Preheat oven to 350-degrees. Combine chocolate, sugar, butter, vanilla, cream and salt in a medium heavy-bottomed saucepan. Place over low heat and stir until melted, smooth, and well blended. Beat eggs in large bowl with whisk. Slowly add warm chocolate mixture and whisk until smooth. Line the inside bottom and sides of a 10-inch springform pan with foil. Butter the foil. Pour the batter into the prepared pan. Place pan in a larger baking pan and pour boiling water into baking pan to reach halfway up the sides of the springform pan. Bake for about 50 minutes. Cake will look completely baked about 2 inches around the edges and a toothpick inserted in that area will come out clean. The middle will look loosely set, almost unbaked and will set after refrigeration. Cool at room temperature. The center may crack. Then refrigerate. Glaze Melt chocolate and butter in microwave for about 20 to 30 seconds. Stir in corn syrup and then cream and mix well. After cake is well-chilled, remove sides of springform and pour glaze over top and sides. Refrigerate until ready to serve. Cake may be garnished with whipped cream, berries and fresh mint.


Nutrition

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