Wednesday, May 25, 2011

Sugar-Free Flourless Chocolate Cake with Chocolate Ganache

Here is another yummy one that everyone will enjoy including those on a low-carb diet or diabetics trying to watch their sugar intake.

9 inch springform pan

12 oz sugar-free chocolate chips
1 ½ sticks (3/4 cup) unsalted butter, cut into pieces
6 large eggs, separated
12 Tbs sugar substitute (such as Ideal® No Calorie Sweetener or Splenda®)
2 tsp vanilla extract

1 c sugar-free whipping cream
9 oz sugar-free dark chocolate
2 Tbs Creme de Cacao
4 Tbs sugar-free raspberry preserves
Chocolate shavings 

Butter a 9" spring form pan.

In a double boiler, mix chocolate and butter over medium heat stirring often until melted and smooth.  Remove from heat and cool to lukewarm about 15-20 minutes.

Preheat oven to 350°F.

In the bowl of a stand mixer, beat egg yolks and 6 Tbs sugar substitute until thick and pale yellow or about 3 minutes.

Fold lukewarm chocolate mixture into yolk mixture, and then fold in vanilla extract.

In a separate bowl, using clean, dry beaters, beat egg whites until soft peaks form.  Gradually add remaining 6 Tbs sugar substitute, beating until stiff peaks form.

Fold egg whites into chocolate mixture in three additions, then pour batter into prepared pan.

Bake cake until top is puffed and cracking and tester inserted into center comes out with some moist crumbs attached, or about 50 minutes. Cool cake in pan on rack (cake will fall).

When cool, gently press down cracked top to make an even cake. If necessary use a small knife to cut around pan sides to loosen cake and remove pan sides.  Invert cake onto a 9" tart pan bottom or similar sized plate.

Brush the top of the cake with creme de cacao.  Allow to soak in a bit, then spread raspberry preserves over the top of the cake.

Bring whipping cream to a boil and remove from heat just when it is about to boil over.  Add dark chocolate and whisk until melted and smooth.

Place cake on rack over baking sheet.  Spread ½ cup of ganache over top and sides of cake.  Place into freezer until almost set, or about 4 minutes.  Pour remaining ganache over cake and smooth top and sides. Place cake on platter, chill until firm.

Garnish with freshly whipped cream and chocolate shavings and serve at room temperature.

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