Flourless Chocolate Cake with Chocolate Ganache

Ingredients

Flourless Chocolate Cake

• 1 12 oz bag semi-sweet chocolate chips

• 1½ sticks (12 tablespoons) unsalted butter

• ¼ teaspoon salt

• 6 large eggs, at room temperature

• 1½ cups Imperial Sugar

Ganache

• ½ cup heavy cream

• 10 oz dark chocolate chips

• 1 teaspoon espresso granules

Other

• powdered sugar, for dusting

• raspberries or strawberries, for garnish

• whipped cream, for serving

Instructions

1. Preheat your oven to 325 degrees F. Spray a 9 inch round spring form pan with cooking spray.

2. Add the chocolate, butter, and salt to the top of a double boiler. (If you do not have a double boiler, add a little bit of water to a small pot and put a metal bowl over the pot. Heat over medium low heat and add the chocolate, butter and salt to the bowl.) Stir frequently until the mixture is completely melted.

3. Beat the eggs and sugar together on medium high until light and thick, about 8 minutes. Add the melted chocolate and mix to combine.

4. Add the batter to your pan and bake at 325 degrees F for 1 hour and 25 minutes.

5. Remove from the oven and let cool. (It may kind of collapse in on itself; that's ok, the ganache will cover it.

6. When completely cooled, prepare your ganache. Add the heavy cream, chocolate chips and espresso to your double boiler (or bowl over water) over medium-low heat, stirring until smooth and melted.

7. Pour the ganache into the pan, evenly covering the cake. Refrigerate until set.

8. Use a knife to loosen the edges of the cake from the pan. Release the spring form pan and remove the cake.

9. If desired, dust with powdered sugar and garnish with raspberries or strawberries and whipped cream.

Nutrition Information

Serving size: 1 slice Calories: 320 Fat: 20g Saturated fat: 12g Carbohydrates: 35g Sugar: 32gSodium: 70mg Fiber: 2g Protein: 4g Cholesterol: 115mg

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