Valentine’s Day Specially Designed 36 Cakes And Cupcakes
Flourless Chocolate Cake
FOR THE CAKE
Kitchen spray, for bread.
6 oz. Sweet and sour chocolate, roughly chopped
1/2 c. (1 bar) butter, cut into large pieces
1 teaspoon instant espresso powder
1/4 c. Hot water
1 C. sugar
4 large eggs
3/4 c. Sugar-free cocoa powder (preferably Dutch process)
FOR THE GANACHE
1/2 c. thick cream
1 C. Semi-sweet chocolate chips
Raspberries, to serve.
Preheat the oven to 350 ° and sprinkle the inside of an 8 “spring-shaped pan with cooking spray, place a small pot that is half full of water over medium heat and simmer over low heat.Sweet and sour butter in Place over a heat-resistant bowl over the pot over low heat, stir until the chocolate and butter are completely melted, turn off the heat and remove the pan from the pan.
Dissolve the espresso powder in hot water. Add the sugar and espresso to the melted chocolate and whisk together until completely mixed. Then add the eggs and the whisk. Add the cocoa powder.
Pour the batter into the prepared pan, bake it to the middle and form a thin crust, about 35 minutes.
Allow the cake to cool for 15 minutes, then remove the sides of the spring plate. Allow the cake to cool completely.
In the meantime, make ganache: put the thick cream in a small saucepan and simmer over low heat. Put the chocolate sparks in a heat-resistant container and pour the hot cream over the pieces of chocolate. Stand for 30 seconds and then beat to combine.
Pour ganache over the cake and smooth with a spatula. Put in the refrigerator for 10 minutes.
Serve with raspberries.