Flourless Chocolate Cake with Chocolate Glaze





This moist and dense chocolate cake is topped with a smooth, rich dark chocolate ganache that melts in your mouth. Serve it with sweetened whipped cream and raspberries for a delightful and elegant desert.

Flourless Chocolate Cake with Chocolate Glaze

Ingredients:

Cake:
  • 18 oz SunSpire™ chocolate baking chips, either semi-sweet or bittersweet
  • ¾ cup Hain® Organic Sugar
  • 1 stick plus 1 tablespoon unsalted butter, softened
  • 6 large eggs
  • 1 cup water

Ganache:
  • 1 cup heavy whipping cream
  • Sweetened and lightly whipped cream
  • 8 oz SunSpire™ Organic Fair Trade 65% Cacao Bittersweet Baking Chips

Directions:
  1. Preheat oven to 350 ˚F. Line a 10-inch spring-form pan with parchment paper and set aside.
  2. In a heavy-bottomed saucepan, combine sugar and water over low heat. Stir until sugar has melted, simmer for 5 minutes, then remove from heat.
  3. Melt butter in a saucepan over medium-low heat, add chocolate and stir until smooth; then add in sugar mixture. Let mixture cool slightly, add in eggs and whisk until well blended.
  4. Pour batter into prepared spring-form pan. Set spring-form pan inside a roasting pan and then add enough hot water to the roasting pan to reach halfway up the sides of the cake pan. Put the roasting pan in the oven and bake for about 50 minutes or until cake no longer moves in the center when lightly shaken. Remove the spring-from pan from the water bath and transfer it to a rack to allow the cake to cool completely.
  5. Bring the cream to a simmer over medium-high heat. As soon as cream begins to simmer, remove the pan from the heat, stir in chocolate and whisk until smooth.
  6. Pour ganache over the top of the cooled cake, gently rotating and turning the cake pan to distribute it evenly. Refrigerate the cake for about two 2 hours.
  7. This can be made two days ahead and stored in the refrigerator.




Komentar

Posting Komentar

Postingan populer dari blog ini

Microwave Caramels

Gambar
This recipe is excellent. It is essentially the brown Mexican candy that is found in many Mexican restaurants in Texas.. Microwave Caramels Servings 12 Ingredients:     1⁄4 cup butter     1⁄2 cup white sugar     1⁄2 cup brown sugar     1⁄2 cup light Karo syrup     1⁄2 cup sweetened condensed milk Directions:     Combine all ingredients.     Cook 6 minutes, stirring every two minutes.     Stir and pour into lightly greased dish.     Let cool.     Cut, wrap in wax paper & store in air tight container.
Baca selengkapnya

Vanilla Coconut Rice Pudding

Gambar
I usually end up making too much rice whenever I cook it. I usually make a simple snack of the leftovers by adding some salted butter, or throwing it into Monday night stir-fry when I use up any leftover veggies or whatnot. However, this time I decided to try something different. I wanted to make some rice pudding, but I had no cream or whole milk, and didn't feel like stirring over a pot forever. So I whipped up this simple coconut rice pudding. It uses leftover rice, 2% milk (though whole would be fantastic), and some fresh vanilla because, well, I love vanilla. If you have some coconut flakes, I would highly suggest you garnish with them. Simple and easy, it's a nice little way to use up that extra rice. Vanilla Coconut Rice Pudding Ingredients: 2 cups of whole or 2% milk 1 vanilla bean, insides scraped out 1 1/2 cups of coconut milk pinch of salt 1 1/2 cups of cold cooked rice 1/3 cup of sugar Directions: Combine all the ingredients together in a saucepan and simmer over me...
Baca selengkapnya

Creamy Peach Pie

Gambar
This creamy peach pie is SO light and fluffy. It really is the perfect low-cal dessert for summer. You could even chop up fresh peaches and put them in the pie for extra-peachy flavor! Creamy Peach Pie Ingredients: 1/4 cup water 1 0.3-oz package of sugar free peach Jell-o* 2 6-oz containers of peach yogurt (I used Yoplait Light) 1 8-oz tub fat free cool whip, thawed 1 pre-made graham cracker crust Directions: In a microwave-safe measuring cup, heat water for 45-90 seconds or until boiling. Whisk in Jell-o until dissolved. In a large bowl, whisk together Jell-o mixture and yogurt. Fold in whipped topping. Carefully spread in crust. Refrigerate at least 4 hours or until set. Garnish as desired - I topped mine with frozen peaches and whipped cream. Store in refrigerator. *I have never made this recipe using any other kind of Jell-o except for sugar free. I am not sure if it would work with regular Jell-o because the size of the packages are so much different.
Baca selengkapnya