[post_ads_2]
It is rich, decadent, and the perfect
dessert for any celebration. The cake is gluten-free and super decadent.
Yield: Serves 10-12
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 1 hour 40 minutes
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 1 hour 40 minutes
Ingredients
For the cake
Cooking spray, for pan
6 oz.
bittersweet chocolate, roughly chopped
1/2 c.
(1 stick) butter, cut into large chunks
1 tsp.
instant espresso powder
1/4 c.
hot water
1 c.
sugar
4
large eggs
3/4 c.
unsweetened cocoa powder (preferably dutch process)
For the ganache
1/2 c.
heavy cream
1 c.
semisweet chocolate chips
Raspberries, for serving
[post_ads_2]
[post_ads_2]
Directions
Preheat oven to 350° and spray the inside of an 8”
springform pan with cooking spray. Place a small saucepan filled halfway
with water over medium heat and bring to a simmer. Place bittersweet
chocolate and butter in a heatproof bowl and set over the simmering pot.
Stir until chocolate and butter are completely melted. Turn off heat
and remove bowl from saucepan.
Dissolve espresso powder in hot water. Add sugar and espresso to melted chocolate and whisk until completely combined then add eggs and whisk to combine. Stir in cocoa powder.
Pour batter into prepared pan and bake until just set in the middle and a thin crust forms, about 35 minutes.
[post_ads_2]
Let cake cool for 15 minutes then remove sides of springform pan. Let cake cool completely.
Meanwhile make ganache: Place heavy cream in a small saucepan and bring to simmer. Place chocolate chips in a heatproof bowl then pour hot cream over chocolate chips. Let sit 30 seconds then whisk to combine.
Pour ganache over cake and smooth with an offset spatula. Place in refrigerator until set, 10 minutes.
Serve with raspberries.
Dissolve espresso powder in hot water. Add sugar and espresso to melted chocolate and whisk until completely combined then add eggs and whisk to combine. Stir in cocoa powder.
Pour batter into prepared pan and bake until just set in the middle and a thin crust forms, about 35 minutes.
[post_ads_2]
Let cake cool for 15 minutes then remove sides of springform pan. Let cake cool completely.
Meanwhile make ganache: Place heavy cream in a small saucepan and bring to simmer. Place chocolate chips in a heatproof bowl then pour hot cream over chocolate chips. Let sit 30 seconds then whisk to combine.
Pour ganache over cake and smooth with an offset spatula. Place in refrigerator until set, 10 minutes.
Serve with raspberries.
