Ingredients
Scale
For the cake, you’ll need:
- 1 cup of semisweet chocolate chips or bar (170 grams)
- 8 tablespoons of unsalted butter
- 3/4 cup of sugar
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of salt
- 3 large eggs
- 1/2 cup of unsweetened cocoa powder
And for the Chocolate Ganache:
- 1 cup of semi-sweet chocolate chips
- 1/2 cup of heavy cream
- Chocolate curls or shavings for decoration
Instructions
To whip up this delightful treat:
- Preheat your oven to 375 degrees. Grease an 8″ round cake pan and line it with parchment paper.
- Melt chocolate and butter in the microwave, then transfer to a mixing bowl.
- Stir in sugar, vanilla, salt, eggs, and cocoa powder. Spread the batter in the cake pan and bake for approximately 25 minutes.
- Cool for 5 minutes, then transfer to a serving plate. Let it cool before adding the chocolate ganache.
For the Chocolate Ganache:
- Heat the heavy cream and pour it over the chocolate. Whisk until smooth.
- Drizzle the ganache over the cake and let it set for a few hours. Decorate with chocolate curls or shavings.
Notes
- Use high-quality semi-sweet chocolate such as Ghirardelli, Guittard, Valrhona, or Callebaut.
- For a sweeter cake, mix 1/2 cup of milk chocolate with 1/2 cup of semi-sweet chocolate in the ganache.
- Choose between natural and Dutch-processed cocoa powder. Dutch cocoa gives a darker color and moister texture.
- My personal favorite is Dutch-process cocoa powder, like Callebaut Dutched Cocoa Powder. It has a warm color with reddish-brown notes and is slightly sweeter than dark Dutch cocoa. Find it at Winco for a budget-friendly option. Enjoy your decadent, flourless chocolate delight!