Yes, I’m using crack to describe this FLOURLESS Dark Chocolate Cake with Ganache. Moist, yet dense and so daggone delicious!
9 eggs, separated
1 stick of butter, chopped into tablespoons
1/4 t salt
3/4 c sugar
1/2 t vanilla
1 lb chopped dark chocolate (you can use chocolate chips if needed, but baking bark chocolate is better and without stabilizers, yada yada).
Place chocolate, salt and butter in a medium glass bowl. Place the bowl over a pot with an inch of water. Make sure there’s enough room between the bottom of the glass bowl and the water. The idea is to place the pot (with the bowl) over medium heat and the steam from the boiling water will melt the chocolate and butter in the glass bowl. As this melts, place your egg yolks in a medium-large bowl and whisk using a hand mixer until creamy and airy. Add vanilla. Put aside.
In a stand mixer or another bowl with hand mixer, whisk egg whites until stiff peaks form- approx 5 minutes. Now it’s time for the magic.
Slowly add the melted chocolate to the cream yolks. You have to add this slowly. If you add the warm chocolate too soon the eggs will curdle and you’ll have to start again. Once combined slowly fold in the stiff peaks. Do this also in portions. Too quickly and you’ll lose all that beautiful air you’ve got.
In a buttered 9” springform pan pour batter and bake on 350 for 25-30 minutes. Oven times may vary, but you want the cake to jiggle some in the pan. Not much of a jiggle like that chick you know, but you know on a lower level kinda jiggle. 😂🤣 #sorrynotsorry
Top with ganache, or whipped cream or ice cream or just as it is. It’s all good.