Name: Flourless Chocolate Cake with Rosemary Ganache
Prep time: 40 min
Cook time: 40 min
Yield: 1
Ingredients: 1 pound semisweet chocolate, chopped -; 1 cup butter, cubed -; 1/4 cup dry red wine -; 8 large eggs, room temperature -; 1/2 cup sugar -; 1 teaspoon vanilla extract -; GANACHE: -; 9 ounces bittersweet chocolate, chopped -; 1 cup heavy whipping cream -; 2 fresh rosemary sprigs -

Flourless Chocolate Cake with Rosemary Ganache

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Flourless Chocolate Cake with Rosemary Ganache

1. 1 pound semisweet chocolate, chopped -

2. 1 cup butter, cubed -

3. 1/4 cup dry red wine -

4. 8 large eggs, room temperature -

5. 1/2 cup sugar -

6. 1 teaspoon vanilla extract -

7. GANACHE: -

8. 9 ounces bittersweet chocolate, chopped -

9. 1 cup heavy whipping cream -

10. 2 fresh rosemary sprigs -

How to cook deliciously - Flourless Chocolate Cake with Rosemary Ganache

1. Stage

Line the bottom of a greased 9-in. springform pan with parchment; grease the paper. Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan; set aside.

2. Stage

In a large heavy saucepan, combine the chocolate, butter and wine over low heat, stirring constantly while melting. Remove from the heat. Cool to room temperature.

3. Stage

Meanwhile, in a large bowl, beat the eggs, sugar and vanilla until frothy and doubled in volume, about 5 minutes. Gradually fold eggs into chocolate mixture, one-third at a time, until well blended. Pour into prepared pan. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.

4. Stage

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. Stage

Carefully run a knife around edge of pan to loosen; remove sides of pan. Invert onto a serving platter; remove parchment.

6. Stage

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.