Flourless Fudge Cake with Ganache

 For gluten free folks, this cannot be BEAT.

If you’re diabetic, I made it with sucralose, and so the only sugar was what was in the chocolate itself. Also marvelous! 

The ganache is so simple I don’t know why I haven’t tried it before! This is going to become a favorite cake topping, I do believe.

This time I used semi-sweet chocolate chips. The next time I make it I’m going to try and find my favorite dark Belgian chocolate chunks - wish me luck on that, they’re not always available! But I think they’d be marvelous in this. 

The photo is my aunt’s, she’s the one who got me this recipe! Her cake plate is definitely a prettier presentation than mine, and besides, she got a picture before most of hers was gone, lol.

FLOURLESS FUDGE CAKE WITH GANACHE

Cake Ingredients

Pan spray

One stick butter

1C semisweet or dark chocolate chips

3/4C sugar (or sucralose, if you’re diabetic!)

A grind or two of sea salt

1T espresso powder (Delallo’s is GF)

1t vanilla extract 

3 eggs

1/2C cocoa powder (Hershey’s is GF)

Ganache Ingredients

1C semisweet or dark chocolate chips

1/2t vanilla extract

1/2C heavy cream (often sold as heavy whipping cream, or whipping cream)

Preheat oven to 375. Spray a 9-inch cake pan with baking spray. (I’m buying a spring-form pan to make this next time.) Use parchment paper if you want, but I didn’t need to.

Melt the butter and the chocolate chips in the microwave, 15 or 20 seconds at a time. Stir until smooth. Add the sugar, salt, espresso powder, and vanilla. Stir until smooth. Beat your eggs in a small bowl, then add them too. Store until smooth. Add the cocoa powder, and again, stir until smooth. 

Pour the batter into the cake pan and spread it out evenly. Bake until a tester inserted in the center comes out clean. The recipe said 24-26 minutes, but that was too long in my oven.

Cool the cake in the pan for 10 minutes. Then put a wire rack over the top of the pan, and flip it all over to unmold the cake onto the wire rack to finish cooling. 

Once the cake is COMPLETELY COOL, you’re ready to mix up the ganache. 

In a medium bowl or 2C measure, combine the chocolate chips and vanilla. 

In a microwave safe bowl, warm the cream. You want it hot but not bubbling: I did 45 seconds. 

Pour the hot cream over the chocolate chips and let it sit 2-3 minutes until the chips are mostly melted. Then stir until smooth. 

Spoon the ganache over the COMPLETELY COOLED cake, spreading it out to cover the cake and drip over the edges. Let it stand for at least an hour to set the ganache.