Who cares what day it is at this point? It’s Ground Hog Day around here and around most places. Although, I am not learning to play the piano, sculpt art out of ice or speak another language all while winning over the heart of a love interest. 🙂 Ok, so not exactly like Ground Hog’s Day. Anyway, I digress, it is the weekend and the weather is beautiful so that is cause for celebration (in isolation and socially distant of course). Make this Fudgy Flourless Chocolate Cake with Red Wine Reduction Ganache!
Not sure what the obsession is with all the banana bread posts? Do people really like banana bread that much? Do they think it’s healthy because there are bananas in it? Who knows what people are going through right now, potassium deficiency? 🙂 Any who, that and sour dough bread, everyone thinks they are an artesian bread baker these days and are buying up all the flour from the store shelves! Well, no flour, no problem. No dairy (don’t think there is a dairy shortage ), don’t fret, this is also dairy free to boot! Now I am not touting this decadent, rich, dreamy, chocolaty, fudgy dessert as healthy…it’s not. It’s an indulgence, but that is ok! We all need a little indulgence right about now.
This baby is really easy to make, stand mixer not required, two bowls, a whisk and spoon. Ok and a pot of simmering water. I swapped out the butter for coconut oil and in the ganache, I used coconut milk instead of heavy cream. The result is an uber rich, fudgy and dense cake.
The ganache adds a creamy silky texture and doubles down on the chocolate. Then to balance out all the rich, topped with fresh raspberries for some tartness. It’s delicious and will satisfy any chocolate lovers cravings. Good news, you really only do need one small piece and you’re good! So, healthy-ish?? That’s a stretch, but good thing you are still in your stretchy pants!!
Just floating in a pool of chocolate…
Like looking in a chocolate mirror!
Fudgy, chocolaty goodness oozing with silky smooth ganachey goodness!
Skip the bread this weekend and save the flour! Make my Fudgy Flourless Chocolate Cake with Red Wine Reduction Ganache to celebrate May! Keep your weekends special, cut yourself some slack, along with a slice of this cake!
Happy Weekending!
Diane
- For the Ganache:
- 8oz dark chocolate finely chopped (I used 70% cocoa)
- ½ cup canned light coconut milk (can use full fat coconut milk as well)
- ½ a cup dry red wine reduced by half
- ½ tsp. of salt
- 1 tsp. vanilla extract
- For the Cake:
- 6oz of chopped dark chocolate (I used 72% cocoa)
- 6.5oz of coconut oil in solid form (I used this kitchen scale)
- 4 large eggs
- ½ tsp. of salt
- 1 tsp. of espresso powder
- ¾ cup cocoa powder
- ½ cup granulated sugar
- ½ a cup brown sugar
- For the Ganache:
- Place the chopped chocolate in a medium heat proof bowl. In a small saucepan bring the coconut milk to a simmer, just bubbling around the edges. Pour over the chopped chocolate and let sit for a couple minutes. Whisk the chocolate and milk starting in the middle circling out until the chocolate is completely melted and smooth. Add the ¼ cup of reduced wine, salt and vanilla extract. Stir to combine. Can be made a week ahead of time and stored in heat proof jar in the fridge.
- For the Cake:
- Pre-heat the oven to 350 degrees. Spray a 9" springform pan with non-stick spray and line the bottom with parchment paper and spray again. Set on a baking sheet and set aside.
- In a large bowl mix together the eggs and sugars until fully combined. Set aside.
- Add a small amount of water to a medium saucepan and bring to a simmer over low heat. In a heat proof bowl add the chopped chocolate and coconut oil. Place the bowl over the pot of simmering water, making sure the bottom of the bowl is not touching the water. Stir using a spatula until the chocolate and coconut oil is completely melted and smooth. Carefully remove from heat and add the salt, vanilla extract and the espresso powder. Stir to combine. Let cool slightly for about 5 minutes at room temp. While whisking the egg and sugar mixture, add a little of the chocolate mixture to the egg mixture while you continue to whisk. About a quarter cup to third of a cup of the chocolate to temper the eggs. Then slowly while still whisking, add the rest of the chocolate mixture to the egg mixture and whisk until completely incorporated, thickened and smooth. Next add in the cocoa powder and whisk to fully combine and no cocoa bits remain.
- Pour batter into prepared pan and place in pre-heated oven. Bake for 30 to 35 minutes rotating halfway through until toothpick inserted only comes out with a few moist crumbs on it. Remove from oven and place pan on cooling rack. Let cool at room temp for about 15 minutes then release the sides of the springform pan to cool completely.
- Ganache The Cake:
- Take the cooled cake off the bottom of the spring form pan and place back on the cooling rack. Place the cooling rack over the baking sheet to catch the spillage. Pour the warm ganache (if you made ahead re-heat in the microwave in 30 second intervals until smooth and pourable) all over the top of the cake, letting it run down the sides. Using a knife or off-set spatula to help spread the ganache from the center to the sides so the entire top of the cake is covered. Let set at room temp for about 30 minutes. Carefully place cake on your serving dish or cake stand. Add the fresh raspberries, slice and serve. Can be stored covered in the fridge (without the raspberries) for up to 3 days. You can freeze without the raspberries, buy slicing the cake, flash freeze the pieces for 30 minutes. Then wrap in plastic wrap and store in freezer bag for up to 3 months.
- Enjoy!
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