Decadent Flourless Chocolate Fantasy Cake with Velvety Ganache
Indulge in the luxuriousness of this Decadent Flourless Chocolate Fantasy Cake, a masterpiece that transcends the ordinary. Inspired by the culinary brilliance of Emeril Lagasse and my own journey into cooking, this cake is a celebration of rich chocolate flavor paired with a silky ganache icing. With its dense yet airy texture, this cake is perfect for special occasions or simply to treat yourself. Each bite is a heavenly experience, enhanced by fresh, sugared berries and a dollop of whipped cream to elevate its charm. Dive into this sweet escape that promises to impress your guests and leave you craving more!
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
unsalted butter
9 tablespoons (softened and divided)
semisweet chocolate
16 ounces (coarsely chopped, divided)
large eggs
5 (at room temperature, separated)
sugar
3/4 cup
pure vanilla extract
2 teaspoons
salt
1/2 teaspoon
heavy cream
1/2 cup
fresh raspberries or strawberries
to taste (rolled in sugar for garnish)
whipped cream
to taste (for garnish)
Instructions
1
Preheat your oven to 350°F (175°C). Generously grease a 9-inch springform pan with 1 tablespoon of softened butter, then dust the interior with flour to prevent sticking.
2
In a heatproof metal bowl, combine the coarsely chopped semisweet chocolate and the remaining 8 tablespoons of butter. Place this bowl over a pot of simmering water, making sure the bottom of the bowl does not touch the water. Stir occasionally until the chocolate and butter melt together smoothly. Remove from heat and let cool slightly.
3
Separate the eggs into two bowls: egg yolks in one and egg whites in another. Using an electric mixer, beat the yolks together with the sugar and vanilla extract until the mixture thickens and lightens in color, about 3 minutes. Scrape down the sides of the bowl as needed.
4
In a separate clean bowl, whisk the egg whites with the salt until stiff peaks form, approximately 2 minutes.
5
Gently fold the melted chocolate mixture into the egg yolk mixture, adding the chocolate gradually to prevent cooking the eggs, until fully incorporated.
6
Carefully fold in the beaten egg whites in three additions, ensuring to maintain the airiness of the mixture.
7
Pour the batter into the prepared springform pan. Bake in the center of the preheated oven until the cake is slightly puffed and set in the center, about 40 minutes. Keep an eye on it to avoid overbaking.
8
Once baked, remove the cake from the oven and carefully release the springform ring. Transfer the cake to a cooling rack to cool completely at room temperature.
9
While the cake is cooling, prepare the ganache icing. In a heatproof bowl over simmering water, melt the additional chopped semisweet chocolate together with the heavy cream, stirring constantly until the mixture is glossy and smooth. Remove from heat and set aside to cool slightly. The ganache will thicken as it cools.
10
Once the cake is completely cooled, pour the ganache over the top of the cake and let it drip down the sides for a beautifully decadent finish.
11
For serving, garnish with fresh raspberries or strawberries that have been rolled in sugar. Pair with a dollop of whipped cream to create an irresistible dessert experience.
12
Enjoy your slice of Chocolate Fantasy Cake, and feel free to add a dusting of powdered sugar for an added touch of elegance!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Decadent Flourless Chocolate Fantasy Cake?
It is a rich, gluten-free style dessert that uses no flour in the batter, resulting in a dense yet airy texture topped with a silky ganache icing.
What size pan is needed for this recipe?
A 9-inch springform pan is required for this recipe.
How do I prepare the pan to prevent the cake from sticking?
Generously grease the 9-inch springform pan with 1 tablespoon of softened butter and dust the interior with flour.
What temperature should the oven be preheated to?
The oven should be preheated to 350°F (175°C).
How should I melt the chocolate and butter for the batter?
Combine coarsely chopped semisweet chocolate and 8 tablespoons of butter in a heatproof bowl over a pot of simmering water, stirring until smooth.
Can the bottom of the melting bowl touch the water?
No, ensure the bottom of the bowl does not touch the simmering water to prevent the chocolate from scorching.
Should the eggs be at a specific temperature?
Yes, the 5 large eggs should be at room temperature before being separated.
How long should I beat the egg yolks and sugar?
Beat the egg yolks with sugar and vanilla extract for about 3 minutes until the mixture thickens and lightens in color.
What consistency should the egg whites reach?
The egg whites should be whisked with salt until stiff peaks form, which takes approximately 2 minutes.
How do I incorporate the chocolate into the egg yolk mixture?
Gently fold the melted chocolate mixture into the egg yolks gradually to avoid cooking the eggs.
How should the beaten egg whites be added to the batter?
Carefully fold in the beaten egg whites in three separate additions to maintain the airiness of the batter.
How long does the Flourless Chocolate Cake need to bake?
The cake should bake for about 40 minutes in the center of the preheated oven.
How can I tell when the cake is done?
The cake is ready when it is slightly puffed and set in the center.
How should I cool the cake after baking?
Release the springform ring and transfer the cake to a cooling rack to cool completely at room temperature.
What are the ingredients for the ganache icing?
The ganache consists of additional chopped semisweet chocolate and 1/2 cup of heavy cream.
How is the ganache icing prepared?
Melt the chocolate and heavy cream together in a heatproof bowl over simmering water, stirring constantly until glossy and smooth.
When should I apply the ganache to the cake?
Wait until the cake is completely cooled before pouring the ganache over the top.
How do I achieve a decadent finish with the ganache?
Pour the ganache over the top and allow it to naturally drip down the sides of the cake.
What garnishes are recommended for serving?
The cake is best served with fresh raspberries or strawberries rolled in sugar, and a dollop of whipped cream.
Is this cake suitable for chocolate lovers?
Absolutely, it features 16 ounces of semisweet chocolate, making it a dream for chocolate enthusiasts.
Can I add a decorative touch to the final presentation?
Yes, a dusting of powdered sugar can be added for an extra touch of elegance.
Does the ganache thicken as it cools?
Yes, the ganache will naturally thicken as it cools, making it easier to manage.
How many tablespoons of butter are needed in total?
A total of 9 tablespoons of unsalted butter are used (1 for the pan and 8 for the batter).
What type of chocolate is used in this recipe?
Semisweet chocolate is used for both the cake batter and the ganache.
Why is vanilla extract used in the recipe?
Pure vanilla extract is used to enhance and deepen the rich chocolate flavor.
What is the purpose of salt in the egg whites?
Salt helps stabilize the egg whites as they are whisked into stiff peaks.
Can I substitute the fruit garnish?
While raspberries and strawberries are recommended, you can use any seasonal berries or omit them if preferred.
Is this cake considered a gourmet dessert?
Yes, its rich texture, high-quality chocolate, and silky ganache make it a gourmet choice for special occasions.
What is the role of heavy cream in the ganache?
Heavy cream provides the necessary fat and moisture to create a smooth, pourable, and velvety chocolate icing.
Who inspired this specific cake recipe?
This recipe was inspired by the culinary brilliance of Emeril Lagasse and the creator's personal cooking journey.