Flourless Chocolate Cake With Chocolate Ganache
Created by Off the Wheat Sweets & Eats Baked by Blaine • offthewheatsweetsandeats.comServes: 8 – 12 • Course: Desserts • Diet: Gluten Free • Season(s): Spring, Summer, Fall, Winter
Ingredients
- 1 cup bittersweet chocolate chips
- 8 tablespoons salted butter
- 3/4 cup organic coconut sugar
- 2 tablespoons espresso or brewed coffee
- 2 tablespoons Arlotta Food Studio Blood Orange or Hot Pepper Extra Virgin Olive Oil
- 1 teaspoon vanilla
- 3 large eggs
- 1/2 cup raw cacao powder
- 1 cup bittersweet chocolate chips
- 1 tablespoon Arlotta Food Studio Blood Orange or Hot Pepper Extra Virgin Olive Oil
- 1/2 cup heavy cream
- Belgian white chocolate pastilles (optional)
Instructions
Preheat the oven to 375°F. Lightly grease an 8" round cake pan; cut a piece of parchment to fit the bottom, grease it, and lay it in the bottom of the pan.
To make the cake: Put the chocolate, butter, vanilla, espresso or coffee, olive oil, and cacao powder in a large non-stick pan on low, and heat until melted.
In a small bowl whisk the eggs, beating briefly until smooth. Add to the pan of melted chocolate, once cooled for about 10 minutes, and mix until thoroughly combined. Spoon the batter into the prepared pan.
Bake the cake for 25 minutes; the top will have formed a thin crust. Remove it from the oven and cool it in the pan for 5 minutes.
Loosen the cake from the edges of the pan with a table knife or nylon spreader, and turn it out onto a serving plate. The top will now be on the bottom; that's fine. Also, the edges will crumble a bit, which is also fine. Allow the cake to cool completely before glazing.
To make the glaze: Combine the cup of bittersweet chocolate chips, tablespoon of olive oil and cream in a microwave-safe bowl and heat until very hot but not simmering. Remove from the microwave, and stir until the chocolate melts and the mixture is completely smooth. Spoon the glaze over the cake, spreading it to drip over the sides a bit. Decorate with white chocolate pastilles if using. Allow the glaze to set for several hours before serving the cake.