Recipe by Pianolady
The first time I ever saw Emeril Lagasse was on Good Morning America. My cable TV company did not have the Food Network (I have DirecTV now to solve that problem, and to get Animal Planet as well!) The recipe he made on GMA that really impressed me and actually pushed me into my cooking craze was this flourless, rich Chocolate Fantasy Cake -- BAM and all. I have posted the cake and chocolate ganache icing as one recipe here. It is just incredible, and I hope you enjoy it!
Top Review by Dans La Lune
Fabulous!! This is exactly the dense, rich, pure chocolate cake I was looking for. Why bother with layers of dry sponge cake and sickening frosting when you can have pure decadence and rich chocolate flavor?? I made this cake to go with Hope's Legacy Raspberry Merlot from Doukenie Vineyards, and the flavors of the Raspberry Merlot and semisweet chocolate were just to die for! Everyone loved it! Thanks for a fast and easy foolproof recipe!
- 9 tablespoons unsalted butter, softened and divided
- 8 ounces semisweet chocolate, coarsely chopped
- 5 large eggs, at room temperature,separated
- 3⁄4 cup sugar
- 2 teaspoons pure vanilla extract
- 1⁄2 teaspoon salt
Chocolate Ganache Icing (use 1 1/2 cups)
- 8 ounces semisweet chocolate, chopped
- 1⁄2 cup heavy cream
- fresh raspberries or strawberry, rolled in
- sugar, for garnish
- whipped cream, for garnish
Directions See How It's Made
- Preheat oven to 350°F Grease a 9" springform pan with 1 tablespoon of the butter and dust with flour.
- In a metal bowl set over a pot of simmering water, melt the chocolate with the remaining 8 tablespoons of butter and stir occasionally until smooth and creamy.
- Remove from heat.
- Separate the eggs.
- In another bowl, use an electric mixer to beat the egg yolks together with the sugar and vanilla until thick, stopping to scrape the sides of the bowl once or twice, for about 3 minutes.
- In a third bowl, whisk the egg whites with the salt until stiff, for about two minutes.
- Slowly and gently fold the chocolate into the yolk mixture, adding just a little chocolate at a time to keep the eggs from scrambling.
- Fold in the egg whites.
- Pour the batter into the springform pan and bake in the center of the oven until spongy; for about 40 minutes.
- Remove from the oven, remove the springform ring and place the cake on a rack to cool completely.
- When the cake is cool, prepare the icing as follows.
- In a metal bowl set over a pot of simmering water, melt the chocolate with the cream, stirring constantly until smooth.
- Don't let the mixture boil.
- Remove from the heat.
- Use immediately or store, refrigerated in an airtight container, for up to 24 hours.
- Reheat in the top of a double boiler.
- To serve, spread the chocolate ganache icing over the cake.
- Top with raspberries or strawberries rolled in sugar and serve a small wedge of cake with a dollop of whipped cream (and a BAM of powdered sugar looks lovely as well).