So there is a dessert bar back home that makes the MOST AMAZING flourless chocolate cake...of course, being in school means I can’t possibly go back home to go to this place frequently. So, I’ve had to learn how to make it myself. Surprisingly? This is actually super easy and fast to bake. I hope you all enjoy it as much as I do!
Servings: 10 Servings Or 1 (9-inch) cake
6 ounces semisweet chocolate chips
1/2 cup salted butter
3/4 cup granulated sugar
1/2 cup unsweetened dutch process cocoa powder
3 large eggs
1 teaspoon vanilla extract
Preheat oven to 375 degrees and lightly greased 9 inch cake pan. Line the bottom with parchment paper.
Place chocolate chips and butter into a microwave safe mixing bowl. Microwave for 30 seconds at a time, stirring in between, until everything is melted and smooth.
Pour in sugar, cocoa powder, eggs, and vanilla extract. Use a hand mixer or just a strong arm to beat together until combined. Do not over mix. Scrape the sides and bottom of the bowl to ensure everything is mixed in.
Pour into the prepared cake pan. I used a foil one because I don’t have a nice one where the sides come off. This way, I could just cut a corner of the edge of the pan off so I could see if the cake was going to stick to the pan, when I eventually flipped it.
Bake 25 minutes in the preheated oven.
Let cool in the pan for 5 minutes. Run a knife around the edges to loosen, only if necessary, and flip the cake onto a serving platter or cake stand. Let cool completely.
Make the ganache by placing chocolate chips into a mixing bowl. Heat heavy cream in the microwave until simmering (about 50 seconds).
Pour hot cream over chocolate chips. Let stand for 1 minute, then stir until smooth.
Add the cinnamon and stir lightly (just enough to combine the spice and chocolate).
Spread the ganache over the top of the cake. Let it cool before slicing and serving!
*Note: If you don’t have a cake display to present it on, I used my cheese board!