Chocolate Ganache Cake
This warm chocolate cake is the perfect treat for true chocolate lovers! It's rich, decadent and so airy you'll be making this one time and time again. And, it's always a crowd pleaser!
- 6 ounces dark chocolate
- 6 ounces butter (diced) (room temperature)
- 4 eggs
- ½ cup all-purpose flour
- 1 teaspoon salt
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter or pan spray (for lining the ramekins)
- ¼ cup cocoa powder or granulated sugar (for lining the ramekins)
- Set up a double boiler, or put a pot on the stove and fill it 1/3rd of the way with water and bring the water to a simmer.
- In the meantime, crack the eggs into the bowl of your stand mixer and add the vanilla extract and salt and mix, using the whisk attachment, on medium speed for about 1 minute.
- Put the chocolate and diced butter into the top of your double boiler and slowly melt, stirring occasionally. If using a pot with a bowl on top, add the chocolate and butter to a heatproof bowl that fits securely on top of the pot you have on the stove and heat slowly, stirring occasionally, to melt the chocolate.
- After mixing the eggs, slowly stream in the granulated sugar and continue mixing for about 4-5 minutes or until the eggs become light and airy and turn a pale yellow color.
- After the 4-5 minutes, your chocolate should be melted and you can remove the chocolate from the double boiler (or bowl) and slowly stream the chocolate/butter mixture into the egg mixture, while mixing at the lowest setting. Continue mixing until all the chocolate is incorporated.
- Then, add the flour and mix on a low setting just until the flour is fully incorporated, not over-mixing.
- Preheat your oven to 350 F.
- Take your desired ramekins to bake in (ideally 2-3 inches wide by 2-2.5 inches deep) and butter or spray them and then sprinkle them with cocoa powder or sugar, so that the whole interior of the ramekin is coated. Flip the ramekin upside down and tap the bottom to remove the excess powder.
- Fill each ramekin 3/4th of the way with chocolate cake batter.
- Bake for 15-18 minutes or until the tops have begun to soufflé slightly but the cakes still have a slight jiggle in the very center.
- Remove the cakes from the oven and using a knife or offset spatula separate the cake from each ramekin by sliding the knife along the insides of each ramekin, pulling the cake away from the ramekin sides.
- Gently flip each cake onto a plate and serve with your choice of topping.
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