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Flour Less Chocolate Cake

Yield: 8-12

Active: 45 Minutes

Ingredients

  • 2 sticks softened unsalted butter (you will need an extra pad for pan)
  • 3 cups semi sweet chocolate chips (you can also mix bittersweet)
  • 8 large eggs cold
  • 1/4 teaspoon of salt
  • 1/2 cup heavy cream
  • 1 cup milk chocolate chips
  • 2 oz white chocolate baking bar chilled

Instructions

  1. Place rack in center of oven
  2. Preheat to 325 degrees Fahrenheit
  3. Butter bottom and sides of 9x2-inch round baking pan, place parchment paper on bottom of pan.
  4. Melt butter and semisweet chocolate chips over double boiler until smooth; cool slightly.
  5. Whip eggs and salt on medium until doubled in volume (~5 minutes).
  6. Gently fold, in thirds, whipped eggs into melted chocolate.
  7. Pour batter into cake pan.
  8. Place pan into a water bath.
  • Bake until the cake pulls away from the sides of the pan and is set in the center about 40 minutes.
  • Remove pan from water bath to a cooling rack and cool cake completely in pan.
  • Cover with plastic wrap and refrigerate overnight.

To remove cake, dip the bottom and halfway up the sides of the pan in warm water and run a thin metal spatula around the inside of the pan. Invert onto a plate to unmold. Remove the parchment paper. To prepare ganache, bring heavy cream to a simmer and pour over milk chocolate chips, gently stir until smooth and cool slightly. Pour ganache over the top of the cake and spread with a cake spatula to evenly cover (there will be some ganache left over). Chill cake until ganache sets, about 30 minutes. To garnish, use a vegetable peeler or grater to grate white chocolate bar into curls or shavings onto the top of the cake.## Yield: 8-12

Active: 45 Minutes

Ingredients

  • 2 sticks softened unsalted butter (you will need an extra pad for pan)
  • 3 cups semi sweet chocolate chips (you can also mix bittersweet)
  • 8 large eggs cold
  • 1/4 teaspoon of salt
  • 1/2 cup heavy cream
  • 1 cup milk chocolate chips
  • 2 oz white chocolate baking bar chilled

Instructions

  1. Place rack in center of oven
  2. Preheat to 325 degrees Fahrenheit
  3. Butter bottom and sides of 9x2-inch round baking pan, place parchment paper on bottom of pan.
  4. Melt butter and semisweet chocolate chips over double boiler until smooth; cool slightly.
  5. Whip eggs and salt on medium until doubled in volume (~5 minutes).
  6. Gently fold, in thirds, whipped eggs into melted chocolate.
  7. Pour batter into cake pan.
  8. Place pan into a water bath.
  • Bake until the cake pulls away from the sides of the pan and is set in the center about 40 minutes.
  • Remove pan from water bath to a cooling rack and cool cake completely in pan.
  • Cover with plastic wrap and refrigerate overnight.

To remove cake, dip the bottom and halfway up the sides of the pan in warm water and run a thin metal spatula around the inside of the pan. Invert onto a plate to unmold. Remove the parchment paper. To prepare ganache, bring heavy cream to a simmer and pour over milk chocolate chips, gently stir until smooth and cool slightly. Pour ganache over the top of the cake and spread with a cake spatula to evenly cover (there will be some ganache left over). Chill cake until ganache sets, about 30 minutes. To garnish, use a vegetable peeler or grater to grate white chocolate bar into curls or shavings onto the top of the cake.