Flourless Chocolate Cake

Flourless Chocolate Cake

Nothing tastes more decadent, or is easier to make, than this classic springform cake. Adding to the indulgence, a topping of chocolate ganache and decorative chocolate accents …yum!

Preheat oven to 350°F. Prepare 9 in. springform pan by lining the bottom with parchment paper; spray with nonstick cooking spray. Place aluminum foil around outside of pan.

Place chopped chocolate in large bowl. In medium saucepan, bring butter, sugar, instant coffee and water to a boil, stirring to dissolve the sugar. Pour hot mixture over chopped chocolate. Cover with plastic wrap and let stand 1-2 minutes; remove cover and whisk until smooth. Cool slightly. Whisk in eggs, one at a time. Pour batter into prepared pan.

Bake 50-60 minutes or until a toothpick inserted in center of cake comes out clean. Remove pan from oven; cool for 20 minutes. Refrigerate cake overnight.

Spread Chocolate Ganache over chilled cake. Refrigerate at least one hour to set.

While cake is chilling, make chocolate Dessert Accents. Melt Candy Melts; pour into candy molds. Chill unthol set, about 10 minutes. Remove from molds and reserve for decorating cake.

Cake is best served slightly chilled or at room temperature. Insert dessert accents into cake before serving. If desired, sprinkle with confectioners' sugar and add berries. Use a hot knife to cut cake into clean slices.

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