Flourless Chocolate Cake with Whipped Ganache
Baking and Pastry
Cook Time 🍳
This is an infamous cake that Chef Jeremy used to make all the time at the bakery. It is light yet fudgy and oh so rich! It is perfectly garnished with fresh fruit and a dollop of whipped ganache.
- 120 grams (4.25 oz) dark chocolate (60-75%)
- 225 grams (1 cup) heavy cream
- *28 grams (2 tablespoons) orange or almond liqueur (optional)
- 225 grams (8 oz) dark chocolate (60-75%)
- 113 grams (4 oz) unsalted butter
- 6 eggs (4 separated, 2 whole)
- 200 grams (1 cup) sugar
- 2 grams (1/2 teaspoon) kosher salt
- Zest of 1 blood orange
- 2 grams (1 teaspoon) instant espresso
- 50 grams (½ cup) cocoa powder
- Medium saucepan
- 8” cake pan
- Large baking dish that the 8” pan fits in
- Parchment paper
- Metal mixing bowl (or other heat proof bowl)l
- Rubber spatula
- Electric Mixer
- Offset spatula
- Serving dish
- Cutting Board
- Piping Bag
- Large Star Tip (recommended: Ateco 825 or Ateco 855)
- 6 eggs
- Kosher salt
- *Orange or almond liqueur (optional)
For the Whipped Ganache
For the Cake
Mise En Place 🥄
Please have ingredients in bold on hand for this recipe
Homework: 1 Day before class
- In a medium saucepan, bring the heavy cream to a simmer. Add in the dark chocolate and allow it to sit for 1 minute.
- Using a whisk, whisk the mixture until all of the chocolate is melted and the mixture is homogeneous.
- *Optionally add in the orange or almond liqueur.
- Transfer the mixture to a container and leave to cool uncovered for 1 hour. Once cooled, cover and transfer to the fridge to chill overnight.
Make the Cake
- Preheat your oven to 350ºF.
- Line an 8” cake pan with parchment paper.
- In a large heat safe bowl, over a pot of simmering water, melt down the dark chocolate and unsalted butter.
- Allow the chocolate mixture to cool for a few minutes. Once cool, whisk in ½ cup sugar, the salt, the instant espresso powder, 2 whole eggs, and 4 egg yolks
- Sift the cocoa powder into the batter and gently fold in.
- In a separate bowl, using an electric mixer, beat the 4 egg whites until frothy. Once frothy, add in the remaining ½ cup of sugar gradually until you have whipped to stiff peaks.
- Fold ⅓ of the egg whites into the chocolate mixture. Add in the remaining whites and fold gently.
- Transfer the mixture to your prepared cake pan.
- Place the prepared cake pan into a water bath and bake for 45-60 minutes
- Remove from the oven and cool for 1 hour before transferring to the refrigerator to cool completely.
- To remove from the tin, run an offset spatula around the edge of the pan to release the edges.
- Invert the cake onto your favorite serving dish and tap the pan until the cake releases. If the cake sticks, you can use a torch or towel covered in hot water to warm the pan and help the cake release.
- Once out of the pan, remove the parchment paper and get ready to decorate.
Segment your blood orange.
- Remove your chilled ganache from the refrigerator.
- Using an electric mixer, beat the ganache on high speed until soft peaks have formed. (Be careful not to over mix as this can cause the cream to split)
- Transfer to a piping bag fitted with a star tip.
- Pipe a border around the top edge of the cake. Decorate with the blood orange segments
- Serve and enjoy the deliciousness!!