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Dark Chocolate Flourless Cake Recipe

Dark Chocolate Flourless Cake Recipe photo by Taste of Home

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When working with such little ingredients its a good rule of thumb to use the best ingredients - such as buying a good quality bittersweet chocolate. By adding pomegranate juice it adds a subtle fruit flavor but still retains the intense chocolate flavor. —Vivian Taylor, Middleburg, Florida

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Dark Chocolate Flourless Cake Recipe

Prep: 40 min. + cooling Bake: 40 min. + cooling

Yield: 16 Servings

40 40 80

Ingredients

1 cup pomegranate juice
3/4 cup sugar
1 teaspoon vanilla extract
1 pound bittersweet chocolate, chopped
1/2 cup butter, cubed
6 eggs
GANACHE:
6 ounces bittersweet chocolate, chopped
3/4 cup heavy whipping cream
Optional garnishes: whipped cream, pomegranate seeds and confectioners' sugar

Directions

Line the bottom of a buttered 9-in. springform pan with parchment paper; butter the paper and sides of pan. Place on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
In a small saucepan, bring pomegranate juice and sugar to a simmer, stirring to dissolve sugar; cook and stir 8-10 minutes or syrupy. Remove from the heat; stir in vanilla.
In a large saucepan, melt chocolate and butter over low heat, stirring constantly. Remove from the heat; stir in pomegranate mixture. Cool to room temperature.
Whisk eggs into chocolate mixture. Pour into prepared pan. Place in a large baking pan; add 1 in. of hot water to larger pan.
Bake at 350° for 40-50 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool completely on a wire rack.
Carefully run a knife around edge of pan to loosen; remove sides of pan. Place cake on a serving platter. For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool slightly, stirring occasionally.
Pour over cake, allowing ganache to drape down the sides. Let stand until set. Just before serving, garnish with whipped cream and pomegranate seeds and dust with confectioners' sugar if desired. Refrigerate leftovers. Yield: 16 servings.

Nutritional Facts 1 slice (calculated without garnishes) equals 356 calories, 28 g fat (15 g saturated fat), 110 mg cholesterol, 73 mg sodium, 32 g carbohydrate, 3 g fiber, 5 g protein.

Originally published as Dark Chocolate Flourless Cake in Taste of Home December/January 2012, p26

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Dark Chocolate Flourless Cake

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Reviewed on Feb. 23, 2013 by Tattersb

I make this cake for Christmas and I've had people drop by just because they know I've made it. Sometimes I add dark cherries instead of the pomegranate seeds. It's great either way.

Reviewed on Feb. 19, 2012 by jennifersprenger

I made this beautiful cake for Christmas this year. It tasted as good as it looked. Amazing!!

Reviewed on Dec. 27, 2011 by tj_mi

This cake is fabulous!! I made this cake for Christmas and everyone loved it. I followed the recipe exactly without any problems but did skip the garnish. It was wonderful all by itself but I think it would be incredible with a raspberry sauce drizzles on top!