Fudgy Flourless Chocolate Cake with Red Wine Reduction Ganache!
 
Prep time
Cook time
Total time
 
Author:
Serves: 8-10
Ingredients
  • 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
Instructions
  1. For the Ganache:
  2. 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.
  3. For the Cake:
  4. 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.
  5. In a large bowl mix together the eggs and sugars until fully combined. Set aside.
  6. 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.
  7. 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.
  8. Ganache The Cake:
  9. 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.
  10. Enjoy!
Recipe by Social Buttercream at https://socialbuttercream.com/2020/05/02/fudgy-flourless-chocolate-cake-with-red-wine-reduction-ganache-no-flour-no-problem/