Flourless Chocolate Cake with Rosemary Ganache |
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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 16 |
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Moist, dense and chocolatey describes this rich cake. A silky chocolate ganache infused with rosemary really takes this dessert over the top.Kelly Gardner, Alton, Illinois Ingredients:
1 pound semisweet chocolate, chopped |
1 cup butter, cubed |
1/4 cup dry red wine |
8 eggs |
1/2 cup sugar |
1 teaspoon vanilla extract |
ganache: |
9 ounces bittersweet chocolate, chopped |
1 cup heavy whipping cream |
2 fresh rosemary sprigs |
Directions:
1. Line the bottom of a greased 9-in. springform pan with parchment paper; grease the paper. Place on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan; set aside.
2. In a large heavy saucepan, melt the chocolate, butter and wine over low heat, stirring constantly. Remove from the heat. Cool to room temperature.
3. Meanwhile, in a large bowl, beat the eggs, sugar and vanilla until frothy and doubled in volume, about 5 minutes. Fold in chocolate mixture. Pour into prepared pan. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
4. Bake at 350° for 28-32 minutes or until outer edges are set (center will jiggle). Remove springform pan from water bath. Cool completely on a wire rack.
5. Carefully run a knife around edge of pan to loosen; remove sides of pan. Transfer to a serving platter.
6. Place chocolate in a small bowl. In a small saucepan, bring cream and rosemary just to a boil. Remove from the heat; discard rosemary. Pour cream over chocolate; whisk until smooth. Cool slightly, stirring occasionally. Pour over cake. Chill until set. Yield: 16 servings.
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