This Cake is also known as a Chocolate Flourless Cake or a Chocolate Lava Cake.
Ingredients
Cake
½ C butter
1 C dark chocolate chips
¾ C sugar
½ tsp. salt
1 Tbsp. vanilla
3 eggs
¾ C dark cocoa powder
Ganache
1 C dark chocolate chips
¼ C heavy whipping cream
Pinch of salt
Directions
For the Cake:
Prepare an 8 inch cake pan or a 7 inch springform pan (I prefer springform) with spray and parchment in the bottom. If you use a cake pan I suggest having long strips of parchment that comes up and out of the sides to help lift the cake out cleanly.
Preheat the oven to 375˚F.
In a microwave safe bowl, combine the chocolate chips and butter (cubed/chopped). Microwave until the butter is melted (in 30 second intervals) and stir together until well combined.
Add the sugar and stir to combine. Add the salt and vanilla and mix until combined.
Add the eggs and stir until fully and combined.
Finally, add the cocoa powder and mix until just incorporated.
Pour the mixture into your prepared pan, tap out the air bubbles, and place in the oven.
Bake the cake for 25 minutes if you want a lava cake style soufflé (the middle will be very gooey and delicious) or 30-32 minutes if you want a fully cooked center. To check the difference, lightly wiggle your cake to see how firm it is or stick a toothpick in the center. If you want it lava style, it should come out gooey just in the center. If you want it fully cooked, the toothpick should come out clean/a few crumbs.
For the Ganache:
While the cake is in the oven, microwave your chocolate chips and heavy whipping cream in 30 second intervals until it combines into a beautiful, smooth ganache. Allow the cake to cool for 10-15 minutes in the pan. To get the cake out, run a knife around the side of the cake, then take the pan and flip it all the way over so the bottom side of the cake is now the top. Then top with the ganache - enjoy warm. IT IS SO GOOD!
It can also be enjoyed after being refrigerated; the lava cake will harden up after refrigeration.
Comments