Easter Sunday is coming up, which means it’s time to start planning which desserts will be a part of your celebrations this weekend.
Any proper Easter lunch table has a chocolate dessert, and this cake is a great choice. Chocolate is definitely the star of this recipe, so make sure to invest in a good quality brand for it.
This cake is also spicened up with the tastes of Port wine and coffee, which gives it an extra layer of complexity. The texture is silky smooth. This cake also needs no flour, which means it’s gluten free. A truly tempting treat!
Flourless Chocolate Cake
with coffee and Port wine
Ingredients
Chocolate Cake
- 150 ml water
- 100 g white sugar
- 50 ml Port wine
- 400 g dark chocolate (50 to 60% cocoa)
- 115 g unsalted butter
- 5 eggs
Coffee Ganache
- 125 g dark chocolate (50 a 60% cacau)
- 80 ml heavy cream
- 1 tbsp instant coffee
Whipped Cream
- 120 ml heavy cream
Instructions
Chocolate Cake
- Preheat the oven to 180 º C.
- In a pan, bring the water and sugar to a boil for a few minutes so the sugar can dissolve.
- In the meantime, melt the chocolate and butter in a water bath. Add the Port wine and mix. transfer the mixture to a bowl.
- Pour the water and sugar on the melted chocolate and mix with a hand whisker.
- Lastly, add the eggs one at a time, stirring constantly.
- Prepare a cake pan with a removable bottom of about 22 cm in diameter, wrapping it with aluminium foil so that no water enters it.
- Place this pan inside a tray filled with water. Place this water bath in the oven and bake for about 40 to 45 minutes. It will be ready when it is set on the borders but still jiggles lightly in the center.
- Remove the cake pan from the water bath and let it cool down a little. Refrigerate for at least 4 hours.,
Coffee Ganache
- Place the chocolate in a bowl and melt it carefully in the microwave.
- Add the instant coffee and the cream (slightly warmed beforehand). Let it sit for a few minutes, then mix with a hand whisker until your ganache is smooth and shiny. Let it cool down completely.
- Spread the ganache on top of the chocolate cake and smoothen it with a spatula. Refrigerate it again until it is time to serve the cake.
Whipped Cream
- In the mixer, beat the cream to stiff peaks.
- Decorate the cake with the whipped cream using a pastry bag.
