Organic Flour-free Dark Chocolate Cake
– 6 free range chicken eggs, separated
– 3/4 cup (1.5 sticks) of salted organic butter
– 12 ounces of chopped Green & Black Organic 72% Dark Baking Chocolate (or YOUR favorite semisweet or bittersweet chocolate – the 72% made a very dark, intense cake, so choose something closer to 60% if your sweet tooth likes things a little sweeter)
– 12 table spoons of organic, fair-trade cane sugar
– 2 teaspoons of organic vanilla extract
– 1/4 cup organic heavy whipping cream
– the rest of the 3rd bar, or 4 oz of chopped Green & Black Organic 72% Dark Baking Chocolate
To prepare the pan:
Preheat the oven to 350 degrees
Butter the bottom and sides of a 91/2 or 10 inch springform pan
Cut a round of parchment paper to fit into the bottom and press it into the butter layer
Wrap foil around the sides of the pan (and onto part of the bottom to help the foil hold its shape) you don’t want it to be uneven though, so don’t create a foil lump that it has to sit on.
To make the cake:
Melt the chocolate and butter together in a double boiler (in a bowl or pot over another pot with boiling water in it) so that it melts smoothly and doesn’t burn. stir occasionally until just melted and remove from heat
Beat the egg yolks and 6 tablespoons of the sugar together on high until it is super thick, fluffy and pale, 3-5 minutes. I beat it until it started maintaining the firm ripples as I move the running beaters through it
Rinse and thoroughly dry the beaters before the next step
Beat the egg whites until the foam subsides and it starts thickening, then slowly add the final 6 tablespoons of sugar while continuing to beat the whites, until medium-firm peaks are able to form (test it if you aren’t sure by sight – touch the whites with the back of your spoon and lift up, if the peak holds, you’re done)
Gently fold the lukewarm chocolate mixture into the egg yolks until just incorporated
Finally, gently fold in the egg whites and the 2 teaspoons of vanilla, until just combined
Pour into the prepared springform pan and put into the preheated oven for 45 minutes or until a tester inserted comes out of moist crumbs attached.
Cool cake in pan on a cake rack – periodically run a knife around the edge of the pan to loosen and help the cake sink to its final resting height
Once cool, undo the springform sides and flip cake onto a serving platter and remove the parchment paper
To make the ganache:
Put the chocolate in the double boiler just until melted and then add in the heavy cream – don’t let this “cook” – take it off the heat and let it cool slightly before using it. If you aren’t going to use it for a little white yet, keep it barely warm on the double boiler or just with a lid on it so it doesn’t harden in your pan.
Pour the slightly cooled ganache over the cool cake (don’t be impatient like me! seriously, let it cool 🙂 )
Once fully ganached, put the cake in the fridge to cool, take it out 10 minutes or so before serving to let it warm up a bit and to do any last decorating business you need to attend to – (my choice was Kahlua Spiked Whipped Cream and thinly sliced, pesticide-free strawberries….YUM!, see instructions below if that sounds yummy)
Homemade Kahlua Spiked Whipped Cream
– 3/4 cup organic heavy whipping cream
– Splash of homemade kahlua
Beat the whipping cream and homemade kahlua on high until its the thickness you like best! then add lots of sliced strawberries on top or serve on the side. mmmmmm……..