WEEKDAYS 1e|12c|p

Flourless Chocolate Cake

Michael Symon
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Servings: 10
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easy
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2+ hr

Ditch the gluten and serve up this easy-to-make dessert for your sweetie ASAP!


  • Ingredients
  • step-by-step directions
Ingredients
Flourless Chocolate Cake
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 1 pound bittersweet chocolate (roughly chopped)
  • 1 cup butter (cut into small cubes)
  • 6 large eggs
  • whipped cream to serve
For the Bourbon Cherries
  • 2 ounces bourbon
  • 2 ounces water
  • 1 cinnamon stick
  • 2 tablespoons sugar
  • 2 pieces of orange peel (about 3", peeled with a vegetable peeler)
  • 2 cups fresh or frozen cherries (pitted)
Directions
  • For the cake: Preheat your oven to 300°F.
  • Spray a 9-inch spring form pan with cooking spray. Line the bottom with parchment paper then spray again. Lay out 2 pieces of foil, crisscrossing them, then place the prepared pan on top. Bring the foil halfway up the pan and press together to seal. This will prevent water from getting in to the cake during baking. Set this in a larger roasting pan or baking dish.
  • In a small saucepan, combine the water, salt and sugar. Bring to a simmer and whisk until the sugar is dissolved.
  • Meanwhile, melt the chocolate over a double boiler. When the chocolate has melted, pour into the bowl of a standing mixer. With the mixer on low, start adding the butter until all of it is melted and incorporated with the chocolate. Next, slowly add the water-sugar mixture with the mixer running on low speed. Increase the speed to medium -ow and add the eggs one at a time until they are incorporated. Pour the batter into the prepared pan. Pour boiling water into the baking dish, about halfway up the side of the pan. Place in the oven to bake for 1 hour, until the cake is just set.
  • Remove and let cool to room temperature in the water bath. Place the cake in the refrigerator for 4 hours or up to overnight.
  • Slice and serve cake with a spoonful of cherries, some of the juice and whipped cream.
  • For the cherries: In a medium saucepot, combine the bourbon, water, cinnamon stick, sugar and orange peel. Bring to a simmer and whisk until the sugar has dissolved. Add the cherries and cook, stirring occasionally for 15 minutes over medium heat. Remove from heat and take out the cinnamon stick. Let cool to room temperature.
  • Cherries can be stored in an airtight container in the refrigerator.

    Tips
    - Make the cherries up to a few days ahead of time.

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