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Dark Chocolate Flourless Cake

 Dark Chocolate Flourless Cake
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
16 ServingsPrep: 40 min. + cooling Bake: 40 min. + cooling

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

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Dark Chocolate Flourless Cake (continued)

Directions (continued)

  • 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.