That moment when you come back to a recipe, and realize why you fell madly in love to begin with…
Love those moments much?
Dude, me too.
But to be honest, I don’t revisit a heaping load of my own recipes… ya know, besides my favored food babies… simply because I have a running list of roughly 95957467084946 new dishes I’m starving to try.
Kind of an issue.
Anyway I came back to this flourless chocolate cake for a few reasons: my grandparents were coming to town–> my gram fell hard and fast for this cake the first time I made it a couple of Thanksgivings ago–> making Gram happy is a wise decision, always–> this cake happens to be a snap to make even at 1 am when your half asleep after scrubbing your home into a sparkling state of old folk friendly.
So yeah, Gram & Gramps were pleased. I secured my spot as #1 grandchild. Totally kidding. Maybe.
Anywho, I’m tickled pink that circumstance reunited me with this old friend. Intensely chocolatey and fun to play around with, the magically flourless chocolate cake has yet to fail me.
This time around, I added just a bit of instant coffee into the batter and a sprinkling of coarse sea salt over top to really coax out the chocolate’s dark and devious side.
I can relate. Coffee and salt tend to do me the same way. Throw bourbon into the mix…. and oh Lord, help us all.
A very mildly sweet, bourbon-spiked whipped cream makes for a pretty stellar polishing detail as it aids to balance out the richness of this cake and provides a downright delightful textural contrast– smooth airy cream vs. dense fudgey decadence.
Tastes like sin. Feels like win. ing.
Flourless Chocolate Cake with Salted Chocolate Ganache & Bourbon Whipped Cream
For the cake
- 6 ounces fine-quality chocolate
- 1 stick unsalted butter
- 1 tsp vanilla extract
- 3/4 cup sugar granulated
- 3 large eggs
- 1/2 cup unsweetened cocoa powder
- 1 tsp instant coffee granules
Preheat oven to 375F. Butter an 8 inch round baking pan and line the bottom with a round piece of wax paper.
Chop chocolate into small pieces. In a double boiler over barely boiling water, melt the chocolate with the butter, stirring until smooth (be careful, chocolate burns easily). Remove top of double boiler from heat and whisk sugar and vanilla extract into the melted chocolate. Whisk in eggs one at a time. Sift the cocoa powder and coffee powder into the mixture and whisk until just combined.
Pour batter into prepared pan and bake on center rack for 25 minutes. A thin crust will form on the top. Cool in pan on a rack for 5 to 10 minutes, then invert onto a serving plate.
For the Ganache
- 6 ounces semi or bittersweet chocolate
- 1/3 cup heavy whipping cream
- 1 tsp unsalted butter
- coarse sea salt for sprinkling
Chop the chocolate and place in a stainless steel bowl; set aside. Heat the cream and butter in a medium saucepan over medium heat. Bring to a boil, then immediately pour boiling cream over the chocolate. Allow to stand for 5 minutes. Whisk until smooth. Pour ganache over cooled cake in an even coat. Sprinkle lightly with sea salt over top of the ganache.
For the bourbon whipped cream
- 1 liquid cup heavy cream, cold
- 1/2 teaspoon sugar
- 1/4 teaspoons pure vanilla extract
- 1 tablespoon bourbon
In a large mixer bowl, place all the ingredients and refrigerate for at least 45 minutes. (Chill the whisk beater alongside the bowl.)
Beat the mixture until soft peaks from when the beater is raised or the cream mounds softly when dropped from a spoon. Do not overbeat.
Chill until ready to serve alongside cake.