Flourless Chocolate Cake with Ganache and Whipped Cream

posted: 06/30/10


For the cake:

  • 1 1/2 sticks butter (softened)
  • 1 cup castor sugar
  • 6 eggs separated
  • 6oz plain dark chocolate, melted
  • 1/2 tea spoon of ground cinnamon

For the ganache:

  • 3/4 cup heavy cream
  • 6 oz plain dark chocolate, melted


To make the cake:

  1. Preheat oven to 180 C/350 F. Grease and flour an 8 inch x 4 inch high spring form cake tin. Cream the butter and sugar together in a large mixing bowl until light and fluffy. Add the egg yolks one at a time (slowly).
  2. Mix in the melted chocolate and the ground cinnamon. Whisk the egg whites in a separate bowl until they form stiff peaks. Stir 1/3 of the egg whites into the mixture to loosen the mixture. Slowly fold the rest of the egg whites into the mixture. Pour mixture into the prepared cake tin. Bake in the oven for 35-40 min. Remove from cake tin and allow to cool for 45min. Cake will deflate during cooling.

To make the ganache:

  1. In a medium sized sauce pan, heat the cream and add the melted chocolate and stir. Allow to cool slightly.
  2. Cut off the uneven crust from the top of the cake. Invert cake onto a cooling rack set over a large bowl. Pour ganache over the cake and allow excess to drain off. Decorate cake with candles and serve with whipped cream.
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