Flourless Chocolate Cake with Mocha Ganache

Susannah Brinkley Henry

Everyone will love this rich, silky and gluten-free chocolate cake.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 2

Total Time 2 30

Servings slices

Calories 597kcal

Author Susannah Brinkley Henry

Preheat the oven to 350°F (177°C). Butter a 9-inch springform pan and add 1 tablespoon of cocoa powder. Shake the pan so the cocoa sticks to the butter. Make sure the entire pan is covered in butter and cocoa powder.
In a medium saucepan over medium-low heat, melt the butter with 1/4 cup of the cream. Add the chocolate and stir until the chocolate is melted and smooth. Remove from heat.
In a medium bowl, whisk together the eggs, sugar and cocoa powder until combined. Slowly whisk in the melted chocolate mixture.
Transfer the batter to the pan and bake until puffy and set, 35 to 40 minutes. The cake is done when the center of the top is no longer jiggly. Let cool in the pan for 1 hour. Run a knife around the edge of the cake to separate it from the pan before unmolding.
Place cake on the plate or cake stand on which you will serve it.

Add the chocolate to a medium bowl. Set aside.
In a medium saucepan over medium-high heat, bring cream to a bare boil. Pour cream over chocolate. Add the salt and coffee. Do not stir — let stand for 10 minutes before stirring.
Whisk until smooth and shiny to emulsify the cream and chocolate. Scrape the sides of the bowl with a rubber spatula to incorporate all of the chocolate.

Top with ganache and let harden 30 minutes to 1 hour in the fridge. Top with strawberries or the fresh fruit of your choice.
Serve with whipped cream. Store in the refrigerator up to 1 week.

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