Even before I made the decision to become gluten free, I’ve made flourless chocolate cakes. Being a chocoholic I love that they are so rich and fudgy. They are SO rich that a small slice is sufficient to cure any chocolate cravings! I have tried a few different recipes over the years and recently found one with the addition of a kick and it has become my favorite. The warmth and spiciness is achieved by adding chipotle or ancho chili powder, a dash of cayenne pepper and cinnamon. Now, if that doesn’t appeal to you, just leave the heat out and maybe just try the cinnamon. For years whenever I make a pan of brownies from a package I add cinnamon, both to the dry mix as well as to a tub of frosting ( Frosted brownies are so good) with rave reviews! As a side note, because some of you may be wondering, I add 2 teaspoons of cinnamon to a 9 by 13 size brownie mix and 1 teaspoon to a tub of frosting. I have made this recipe both with the chipotle and without depending on whom I am serving it too. If my grandchildren will be eating it, I leave it out. If I’m serving it to adult friends as a dessert, I include it. It’s not hot spicy but a bit warm and delicious. Either way, I always include the cinnamon. This cake is made in a springform pan and because it is flourless, the finished cake is about one inch high.
The first time I had chocolate ganache it was love at first taste! I was afraid it would be difficult to make but it’s not. The recipe for the cake suggests sifting powdered sugar over the top which I did at first. Now, I love pouring and spreading the ganache over the top of the cake to make it extra special and rich. So, today I am including both recipes for you to enjoy. First, the cake:
And now the Ganache:
Next week I will be sharing my recipe for Lasagna, which has been a family favorite for over thirty five years. I hope your family will enjoy it too! If you want to make sure to receive my posts automatically, sign up on the right side of this page. You will receive just one email a week from me, on Wednesdays. As always, any pins, tweets, posts on facebook or email sharing is always appreciated. Easy to use sharing buttons are just below the recipe.
- 10 ounces of semi-sweet chocolate, roughly chopped (I use 60 percent )
- 7 Tablespoons of unsalted butter, cut into pieces
- 5 large eggs at room temperature
- 1 cup of sugar
- ¾ teaspoon cinnamon
- ¾ teaspoon of chipotle or ancho chili powder (optional)
- Dash of cayenne pepper (optional)
- Pinch of salt
- Powdered sugar for dusting if not making the chocolate ganache
- Preheat the oven to 350 degrees.
- Line the bottom of a 9 inch springform pan with parchment paper
- Grease or use non-stick spray on the bottom and side of the pan
- Melt the chocolate and butter either over a double boiler or in the microwave, stirring occasionally until melted and smooth (I use 40 second intervals at 80 percent power)
- In a large bowl, whisk together the eggs and sugar
- Slowly a bit at a time, whisk in the melted chocolate mixture
- Add the salt and spices and whisk again
- Pour into the springform pan and bake for 20-25 minutes or until a toothpick comes out clean
- Let cool completely in the pan on a wire rack
- Remove springform side and place cake on a serving plate
- Dust with powdered sugar or pour and spread with chocolate ganache
- Slice into thin pieces to serve
- 12 ounces semi-sweet chocolate (I use 10 oz of 60 percent and 2 oz of 72 percent)
- 1 cup heavy whipping cream
- Put chocolate pieces in in a large bowl
- Heat the heavy cream in a saucepan until it just comes to a boil
- Remove from heat and immediately pour the cream over the chocolate
- Stir until completely mixed, melted and glossy
- Allow to cool before pouring over a cake
Whenever my mom had leftover frosting she would spread it on graham crackers for a special treat for us!
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