This Delectable Flourless Chocolate Cake With Chocolate Ganache is garnished with Strawberry Limoncello and Cayenne Pepper
Dark chocolate with sweet preserves and a hint of heat – Lovely!
Gluten-Free
I was invited to dine with a friend last night, and she happens to be a fabulous cook! You know… one of those that studied at Le Cordon Bleu Paris. No matter what she makes… it is such a treat! Always beautifully plated, five courses with appropriate beverages served, and always with my diet preferences in mind. Wow.. what a friend eh? She is amazing. When asked what to bring, she mentioned that I make wonderful desserts, and to bring one of those. No pressure.
There was one that was easy to make, delicious, and I think worthy of her praise.
Making this dessert is easy. You simply prepare the pan with parchment, melt the butter and chocolate, mix the ingredients, and bake!
Once the cake is done baking, add more chocolate and heavy cream to a bowl, melt, pour over the cake and you have yourself one restaurant quality, beautifully decorated, fine dessert!
Although this cake is delicious just the way it is covered in ganache, go ahead… GO WILD! Sprinkle some powdered or maple sugar on top, or add fruit, toffee chips, shaved white chocolate, or some heat like cayenne or “gunpowder” – jalapeno powder! Take this cake up a notch! Use your imagination! Chocolate goes so well with just about anything!
Enjoy this incredible cake. Every chocolate lover’s dream! But be sure to save one piece for later. You will want it… I am pretty sure about this.
- Serves: 8
- Serving size: 1 piece
- Calories: 527
- Fat: 45
- Saturated fat: 20
- Unsaturated fat: 6
- Trans fat: 0
- Carbohydrates: 54
- Sugar: 34
- Fiber: 5
- Protein: 7
- Cholesterol: 120
- 1 cup semisweet or dark chocolate chips
- ½ cup (1 stick) unsalted butter
- ¾ cup coconut sugar
- 3 eggs( I use farm fresh)
- ½ cup unsweetened Dutch-process cocoa powder
- 2 tsp espresso powder or regular fresh ground coffee (optional)
- Glaze
- 1 cup semisweet chocolate chips
- ½ cup heavy cream
- Topping
- 2 tbsp strawberry limoncello
- ⅛ tsp cayenne pepper or jalapeno powder or more to taste
- Preheat the oven to 375F.
- Prepare an 8-inch non-stick round cake with parchment paper to fit the bottom of the cake pan.
- Spray the inside of the cake pan with a non-stick cooking spray (including the parchment paper and the sides of the pan).
- Put the butter and 1 cup of chocolate chips in a microwave-safe bowl, and heat for 1 minute. Stir. Continue heating and stirring in 30-second increments until the butter and chocolate are melted and combined.
- Add sugar and espresso powder or ground coffee (if using).
- Add the eggs and whisk until smooth.
- Add the cocoa powder and mix until well combined.
- Pour the batter into the cake pan and bake for 20 minutes.
- Remove the cake from the oven and let cool for 10 minutes.
- Put a large plate upside down on top of the cake pan, then quickly invert the cake onto a plate.
- Peel off and discard the parchment paper.
- Heat heavy cream and 1 cup of chocolate chips in the microwave on medium heat. Cook and stir in 30-second increments until chips are soft. Do not let the cream boil.
- Take out and stir until smooth and chocolate are melted.
- Spoon the chocolate glaze over the top and downsides of the cake.
- Let the glaze cool for about 30 minutes at room temperature, then refrigerate the cake for at least 1 hour to set the glaze.
- Add the strawberry limoncello and cayenne or jalapeno powder.
- Slice, serve, and enjoy!
Ready for another fabulous chocolate dessert? Check out the easy Dark Chocolate Raspberry Cheesecakes recipe!
https://www.awholesomedish.com/dark-chocolate-raspberry-cheesecakes/
Enjoy!
Teri~