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Chocolate Cake with Ganache and Raspberries

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Aug 22, 2016

Choc flourless

It has been way too long since I last had anything to do with chocolate! It’s almost scary to think about! Well, I’m coming back with full throttle with this bomb of a chocolate cake! It is insanely good and I must admit that I ate more than one piece… It is flourless, so it’s almost healthy or how does that work again? … Anyhow:

Originally I wanted to decorate the cake with blackberries, but in the meantime I found another (chocolate) recipe that I wanted to save the blackberries for. You can of course decorate the cake with your favourite berry or berries.

The cake is super easy to make. The hardest thing is that it must be baked a day in advance and sit in the fridge over night because it is incredibly hard not to eat the cake right away, but unfortunately it is necessary as the cake needs time to set or you’ll have close to liquid cake on your plate.

The recipe for this cake is from the chocolate queen Maja Vase. I’m writing it as I made it.

Serves 4-8 (depending on how much of a chocolate lover you are )

Ingredients

  • 150 g dark chocolate (64-72%)
  • 75 g butter, cut into small pieces
  • 150 g sugar
  • 3 eggs

Ganache

  • 50 g dark chocolate
  • 50 ml heavy cream

Decoration

  • 250 g fresh raspberries (washed and completely dried)

Directions

Preheat the oven to 180C forced fan. Prepare an 18 cm springform tin with baking paper covering the bottom and greased sides. Break the chocolate into smaller pieces and melt it together with the butter in a bowl using a double boiler. Remove the bowl from the heat and stir in the sugar. In a small bowl, beat the eggs lightly and stir in the chocolate in a slow stream.

Pour the batter into your tin and bake the cake for about 25 minutes. It will be very soft, but should spring back when you press it lightly on the surface. Let your cake cool off in the tin and then place it in the fridge overnight.

Ganache
Chop the chocolate finely and place it in a heatproof bowl. Warm up the heavy cream just below boiling point and pour it over the chocolate. Let it be for a minute and then slowly stir the chocolate and cream together until it is fully combined. Place the ganache in a plastic bag, seal the bag and spread out the ganache in the bag (to make it chill faster). Place it in the fridge for a minimum of 3 hours until it has thickened.

Remove your cake from the springform tin and place it on your serving dish. Spread the majority of the ganache over the cake and fill some of your raspberries with the rest of the ganache. Stack the berries on top of the cake and finally! You are ready to enjoy this chocolate bomb!

Choc flourless Choc flourless

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