Flourless Chocolate Cake with Whipped Ganache
Chef Jeremy
Rated 5.0 stars by 1 users
Category
Desserts
Cuisine
American
Author:
Chef Jeremy
Servings
8-10
Prep Time
60 minutes
Cook Time
24 hours
Hey everyone, Chef Jeremy here! Elevate your culinary skills with my Apple Cider Donut Holes, featuring warm, spiced doughnuts paired with a sweet apple cider glaze. We’ll start by mixing the dough with cinnamon and nutmeg, infusing it with the rich flavors of fall. Meanwhile, a reduced apple cider glaze will bring a touch of sweetness. Finish the donut holes by rolling them in cinnamon sugar and drizzling with the apple cider glaze. Serve these delightful treats for a gourmet experience right at home. Enjoy! 🍎🍩✨
Ingredients
-
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
- Whisk
- 8” cake pan
- Large baking dish that the 8” pan fits in
- Parchment paper
- Metal mixing bowl (or other heat proof bowl)
- Rubber spatula
- Whisk
- Electric Mixer
- Sifter
- Offset spatula
- Serving dish
- Knife
- Cutting Board
- Piping Bag
- Large Star Tip (recommended: Ateco 825 or Ateco 855)
For the Whipped Ganache
For the Cake
MISE EN PLACE 🔪
Directions
1 Day Before Cooking
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 saucepan 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 soaked 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.
Cooking the Cake
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!!