Flourless Blackout Cake
From midgelet 13 years ago
- 45-50 to make
- Serves 16
This is the second time I made this cake. Words my guests used: incredible, best I ever had, chocolate mind blowing! This cake is extremely rich and decadent and one only needs a small piece. The only adornment is whipped cream rosettes. Read more The cake fills the pan almost half full, but will settle with cooling. I wanted to show you what the cake look likes in the pan via the photo (with the added the ganache over it ). I'll have to upload the cut pieces another time. The last time I served it with fresh raspberries on the side , and whipped cream rosettes over the top. I got the recipe off the Net but can't remember what site. All done with a whisk and no electric beaters to wash! I also added vanilla to the recipe. Use a good quality chocolate when you make this recipe! Please try this and upload your photo! See less
Ingredients
- Cake: shopping list
- 1 cup water shopping list
- 3/4 cup sugar shopping list
- 9 Tbs sweet butter shopping list
- 18 oz bittersweet- (not unsweetened ) semi-sweet chocolate shopping list
- 6 large eggs shopping list
- Ganache: shopping list
- 1 cup heavy whipping cream shopping list
- 8 oz bittersweet or semisweet chocolate shopping list
- Garnish: shopping list
- whipped cream, lightly sweetened shopping list
- fresh raspberries shopping list
How to make it
- Bring sugar and water to a boil, simmer 5 minutes
- Remove from heat
- Melt butter in a saucepan over lowest heat
- Stir in the chocolate and whisk until smooth
- Add eggs to the chocolate mixture ( whisk in, one at a time )
- Then whisk in the sugar syrup until well blended
- Prepare pan:
- Butter a 10 inch spring form pan
- Wrap three layers of foil around outside of the pan bringing foil up to the rim
- Place chocolate mixture into prepared pan
- Place cake pan in a roasting pan and fill with enough hot water till water comes up halfway the sides of the pan
- Bake in a preheated 350F oven until center no longer moves when shaken gently, about 50 minutes
- Remove from water bath
- Let cake cool completely
- Make ganache:
- Heat cream in a saucepan over medium heat- bring to a simmer
- Remove from heat
- Stir in chocolate and whisk to blend
- Pour this over the top of the cooled cake in the pan
- Gently shake pan to distribute topping evenly- don't worry if it is not smooth as your whipped cream will garnish it
- Chill cake in pan until ganache is set about 2 hours
- To serve: run sharp knife around pan to loosen cake
- Release sides
- Cut cake into wedges
- Note: can be prepared 2 days ahead of time
- Cover and keep chilled
- Note 2: I added 2 tsp vanilla to the recipe
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