Flourless Chocolate Cake with Rosemary Ganache

By curly

Ingredients

• GANACHE:
• 1 pound semisweet chocolate, chopped
• 1 cup butter, cubed
• 1/4 cup dry red wine
• 8 Eggland's Best Eggs
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 9 ounces bittersweet chocolate, chopped
• 1 cup heavy whipping cream
• 2 fresh rosemary sprigs

Details

Servings 16
Preparation time 40mins
Cooking time 70mins
Adapted from tasteofhome.com

Preparation

Step 1

Line the bottom of a greased 9-in. springform pan with parchment paper; grease the paper. Place on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan; set aside.

In a large heavy saucepan, melt the chocolate, butter and wine over low heat, stirring constantly. Remove from the heat. Cool to room temperature.

Meanwhile, in a large bowl, beat the eggs, sugar and vanilla until frothy and doubled in volume, about 5 minutes. Fold in chocolate mixture. Pour into prepared pan. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.

Bake at 350° for 28-32 minutes or until outer edges are set (center will jiggle). Remove springform pan from water bath. Cool completely on a wire rack.

Carefully run a knife around edge of pan to loosen; remove sides of pan. Transfer to a serving platter.

Place chocolate in a small bowl. In a small saucepan, bring cream and rosemary just to a boil. Remove from the heat; discard rosemary. Pour cream over chocolate; whisk until smooth. Cool slightly, stirring occasionally. Pour over cake. Chill until set.
Yield: 16 servings.