Featured Video – Classic Chocolate Ganache
Super decadent and super easy chocolate frosting, checkout the video now. Enjoy!
Here’s a Flourless Double Chocolate Cake to celebrate Father’s Day. Happy Father’s day Tatay and to all father’s out there. For me, chocolate cake is an all time all occasion cake. I can have this cake anytime of the day. It could be a perfect ending for any meal, for snack, or better yet for breakfast. Yes, that’s correct, I eat cake for breakfast. Cake plus Breakfast = Good Morning! This kind of cake makes me excited to wake up in the morning.
This flourless chocolate cake is a chocolate lovers dream come true. You cannot get more chocolate than this. The base is a combination of real melted chocolate and cocoa powder chocolate plus chocolate ganache frosting. Chocolate overload!
A thin layer of home-made Strawberry Jam balances and enhances the taste of the cake by providing a touch of sweetness. This cake is so fudgy and smooth. I have to warn you though since this is a flourless cake, the texture is in the dense and heavy side. A small piece could go a long way. Indulge but take it easy, there’s still tomorrow, lol.
The steps are very simple and to brownie. The only difference is that we are removing the flour. The melted chocolate and the cocoa powder will be the base of the cake. Let’s get started!
- 4 ounces fine-quality bittersweet/semi-sweet chocolate (NOT unsweetened)
- 1/4 cup unsalted butter
- 1/4 cup flavorless oil
- 3/4 cup granulated white sugar + 1 tbsp
- 3 large eggs (separate egg yolk and egg whites)
- 1/4 + 2 tbsp cup unsweetened cocoa powder plus additional for sprinkling (if serving as is)
- 1/8 cream of tartar
- Click Strawberry Jam for the recipe – optional
- Click Chocolate Ganache for the recipe- optional
Important Note: I only made half of this recipe, this is why the final product is small. I divided the recipe into 2 to make a smaller batch. I used 2 eggs instead of 3. You should be getting 2x the size of my cake if you make full recipe. Although, even the full size recipe is small. If you want a larger portion, just double the recipe. You will need to increase baking time when you do a bigger portion (approximtely 15 – 20 minutes more).
This cake can be serve as is, just dust some confectioners sugar or cocoa powder. Some fresh fruits on top will be a good addition too, or Vanilla Ice Cream, yum!
- Preheat oven to 350°F and butter 6-inch round baking pan. Line bottom with a round of wax paper and butter paper.
- Chop chocolate into small pieces. I used Hershey’s dark chocolate chips so I don’t have to chop it.
- In a double boiler or metal or glass bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth.
- Remove top of double boiler or bowl from heat and whisk sugar and oil into chocolate mixture.
- Add egg yolk and whisk well.
- In a separate bowl, whisk egg whites until frothy (30 seconds). Add cream of tartar and continue mixing 1 minute more. Add 1 tbsp sugar and continue whisking until stiff peaks (2-3 minutes). If you turn the bowl upside down and the egg whites holds in the bowl, the you get the stiff peaks already. The texture will also be smooth and glosy. NOTE : If you do not have electric mixer to do this step, do not separate the egg yolk and egg white and just use it as a whole in step 5.
- Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined.
- Fold egg whites mixture.
- Pour batter into pan and bake in middle of oven 32 – 35 minutes, or until top has formed a thin crack crust but the center is still soft.
- Cool cake in pan on a rack 5 minutes and invert onto a serving plate.
- For a simple version, dust cake with additional cocoa powder or confectioners sugar then serve. (Cake keeps, after being cooled completely, in an airtight container, 1 week.)
Makes 8 slices
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- Remove cake from pan.
- Pour or spread Strawberry Jam on top of the cake.
- Pour Chocolate Ganache on top.
- Let cool for 30 minutes until the ganache hardens.
- Dust with cocoa powder (optional)
- Add some fresh fruits or Vanilla ice cream on top, or serve as is.
Recipe adapted from: Epicurious (with my own modifications).
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