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Flourless Chocolate Cake with Rosemary Ganache

 Flourless Chocolate Cake with Rosemary Ganache
Moist, dense and chocolatey describes this rich cake. A silky chocolate ganache infused with rosemary really takes this dessert over the top.—Kelly Gardner, Alton, Illinois
16 ServingsPrep: 40 min. Bake: 30 min.

Ingredients

  • 1 pound semisweet chocolate, chopped
  • 1 cup butter, cubed
  • 1/4 cup dry red wine
  • 8 eggs
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • GANACHE:
  • 9 ounces bittersweet chocolate, chopped
  • 1 cup heavy whipping cream
  • 2 fresh rosemary sprigs

Directions

  • Line the bottom of a greased 9-in. springform pan with parchment
  • paper; grease the paper. Place on a double thickness of heavy-duty
  • foil (about 18 in. square). Securely wrap foil around pan; set
  • aside.
  • In a large heavy saucepan, melt the chocolate, butter and wine over
  • low heat, stirring constantly. Remove from the heat. Cool to room
  • temperature.
  • Meanwhile, in a large bowl, beat the eggs, sugar and vanilla until
  • frothy and doubled in volume, about 5 minutes. Fold in chocolate
  • mixture. Pour into prepared pan. Place springform pan in a large

2 of 2

Flourless Chocolate Cake with Rosemary Ganache (continued)

Directions (continued)

  • baking pan; add 1 in. of hot water to larger pan.
  • Bake at 350° for 28-32 minutes or until outer edges are set
  • (center will jiggle). 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. Transfer to a serving platter.
  • Place chocolate in a small bowl. In a small saucepan, bring cream and
  • rosemary just to a boil. Remove from the heat; discard rosemary.
  • Pour cream over chocolate; whisk until smooth. Cool slightly,
  • stirring occasionally. Pour over cake. Chill until set. Yield: 16
  • servings.
To Make Ahead: Cake can be made a day in advance. Cover and refrigerate. Remove from the refrigerator 1 hour before serving.
Nutritional Facts: 1 slice equals 435 calories, 35 g fat (20 g saturated fat), 156 mg cholesterol, 121 mg sodium, 31 g carbohydrate, 3 g fiber, 7 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.