I was so honored to be featured in the Austin Fit Magazine November issue with my precious friend, my former fitness coach, nutritionist and founder of MyBody GX, Kati Epps. With so many holiday meals on my mind, Kati and I joined together to share some of our favorite celebratory dishes! Click here to see all of the recipes we showcased.
After dinner is served and the dishes are done, it’s time to gather for a sweet treat. If you’re looking to offer a gluten-free dessert, or even just something outside of the traditional cookies or pie, this recipe is the perfect option. A rich chocolate cake topped with smooth and creamy ganache… simply fabulous! Garnish with fresh raspberries and mint for a chocolate lover’s dream. This flourless chocolate cake is the perfect way to finish off your holiday meal!
Flourless Chocolate Cake
Ingredients
- Cooking Spray
- 6 ounces 60% bittersweet chocolate chopped
- ½ cup butter cut into small pieces
- 1 tsp instant espresso powder
- ¼ cup hot water
- 1 cup granulated sugar
- 4 whole eggs beaten
- ¾ cup unsweetened cocoa powder
- ½ cup heavy cream
- 1 cup semi-sweet chocolate chips
- fresh raspberries and mint for garnish
Instructions
- Preheat oven to 350 degrees. Lightly grease a 9” springform pan with cooking spray. Set aside.
- Place a small saucepan half filled with water over medium heat and bring to a simmer. Combine bittersweet chocolate and butter in a heatproof bowl and place over the pot. Stir until chocolate and butter are completely melted. Turn off heat and set chocolate mixture aside.
- Completely dissolve espresso powder in warm water. Add sugar and espresso to melted chocolate, stir until completely combined; slightly cool. Add eggs, whisking until completely blended. Stir in cocoa powder.
- Pour batter into a prepared springform pan. Bake until set in the middle and a thin crust forms on top, approximately 30 minutes. Remove cake from oven and cool for approximately 15 minutes. Gently remove the sides of the springform pan. Cool completely.
- To make the ganache, pour cream into a small saucepan. On low heat bring cream to a simmer, add chocolate chips and stir until melted and blended. Pour over the cake and spread with a spatula. Allow ganache to set, garnish with raspberries and mint. Serve.
Supply List
Not sure if you have all the supplies for this fabulous dessert? No worries! These are my favorite Williams Sonoma and Amazon baking essentials. You HAVE to try the Williams Sonoma Espresso Powder! Truly fabulous.
Measuring Spoons + Cups | Whisk Set | Spatula Set | Espresso Powder | Mixing Bowls | Bundt Pan
Bundt Pan with Handles | Cuisinart Mixer | Breville Mixer | Cake Pan | Parchment Paper
Cake Pan | Glass Mixing Bowls | Whisk Set | Stainless Steel Mixing Bowls
Whisk Set | Stainless Steel Mixing Bowls | Boiler Pan | Espresso Powder
Place a small saucepan half filled with water over medium heat and bring to a simmer. Combine bittersweet chocolate and butter in a heatproof bowl and place over the pot. Stir until chocolate and butter are completely melted. Turn off heat and set chocolate mixture aside.
Cooling Rack | Icing Spatula | Glass Mixing Bowls | Cake Pan
To make the ganache, pour cream into a small saucepan. On low heat bring cream to a simmer, add chocolate chips and stir until melted and blended. Pour over the cake and spread with a spatula. Allow ganache to set, garnish with raspberries and mint. Serve and enjoy!
Serving Essentials
Show off your new fabulous dessert on one of these cake stands! I am loving the vintage cake stand and the marble cake stand at the moment. Both are elegant, beautiful, and highlight the Flourless Chocolate Cake perfectly.
Linens | Vintage Cake Stand | Plate | Small Plate | Marble Cake Stand
Glass Cake Stand | Serving Utensils | Icing Spatula
To check out some of my favorite desserts CLICK HERE and to grab all your cooking and baking essentials, be sure to check out my Amazon Storefront and LTK! Enjoy, friends!
COMMENTS