Thursday, October 31, 2013

Flourless Chocolate Cake with Ganache

I read so many recipes where chocolate has to melted careful using double boilers or ever-so-vigilantly using the microwave. Personally, I find that if you use a heavy base saucepan over the smallest stovetop element over the lowest heat you run very little risk of burning and ruining your chocolate. This also means that making ganache and the like is considerably less scary than otherwise thought.

Regarding ganache, although traditional recipes use chocolate and cream, as I didn’t have any cream on hand I experimented a little and found this recipe to be absolutely perfect and create the exact results needed – thick, glossy, and deliciously chocolate.

Finally, don’t skip the salt! Although it sounds counter-intuitive to add salt to a sweet recipe, remember that salt is a flavour enhancer and takes chocolate from good to amazing!

What Will I Need?
250g unsalted butter, chopped
250g dark chocolate melts
1 cup caster sugar
1/2 cup brown sugar
1 cup cocoa powder
6 eggs, lightly whisked
1 tsp vanilla essence
pinch salt

75g unsalted butter
75g milk
250g dark chocolate melts

cocoa powder, extra

What Now?

1.         Cake: Preheat your oven to 150C. Line a 20x30 cake tray with baking paper, before spraying lightly with cooking spray and sprinkling with cocoa powder.

2.         Over a low heat, melt the butter in a heavy based saucepan. Remove from heat and stir through the chocolate, stirring until the chocolate has melted and is well combined with the butter.

3.         Add the eggs, sugars, cocoa and salt to the butter and chocolate mixture and stir until well combined.

4.         Pour the chocolate mixture into the prepared tray and bake for 30-35 minutes, or until an inserted skewer comes out clean. Set aside to cool.

5.         Ganache: Melt the butter and milk together over a low heat in a heavy based saucepan, before stirring through the chocolate until melted and glossy.

6.         Pour the ganache over the cake and spread evenly. Refrigerate for at least two hours to ensure the ganache has set.

7.         Sprinkle the ganache with extra cocoa powder, and then slice and serve.