flourless chocolate cake
This flourless chocolate cake is perfect for my gluten-, lactose-, and milk protein sensitive people out there, but also anyone who loooves a rich and fudgy chocolate cake with a crunch!
INGREDIENTS
DIRECTIONS
for the cake
230g | 1 cup
340g
butter
dark chocolate
Brown half the butter (about 115g) in a pan over medium high heat, cool down slightly and add in the remaining butter as well as the chocolate to melt them all together
200g | 1 cup
100g | 1/2 cup
6
white sugar
brown sugar
large eggs
Add white and brown sugar alongside 6 eggs in a bowl and beat on high until light and fluffy
Slowly pour in the butter-chocolate mix under constant beating until all the chocolate is well incorporated and the batter is light and airy
86g | 2/3 cup
½ tsp
2 tsp
2 tsp
1 tsp
cocoa powder
salt
vanilla extract
espresso powder
baking powder
Gently incorporate the dry ingredients and beat on high again if the batter has deflated significantly
Bake in preheated oven at 180°C / 375°F for 25 min
for the ganache
150g
120ml
30ml
dark chocolate
heavy cream
maple syrup
Finely chop the chocolate and add it to a large bowl
Gently heat up the heavy whipping cream together with the maple syrup and pour over the chocolate under constant stirring, until all the chocolate has melted
- Let the ganache cool down in the fridge until it firms up (about 30min – 1h)
- Whip the cooled ganache on high until it becomes light and airy
for a lactose-free version substitute the heavy cream for lactose-free heavy cream or 40g of butter (browned if you want it to be extra caramelly and delicious) in combination with 75ml water
assembling the cake
Spread the whipped ganache over the (cooled!) chocolate cake and distribute the candied pecan pieces over top, ever so slightly pressing them into the whipped ganache at the end to make sure they stay in place
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