Chocolate Fantasy Cake With Chocolate Ganache Icing

"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!"
photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
photo by Dans La Lune photo by Dans La Lune
Ready In:
1hr 5mins
1 cake




  • 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).
  • Enjoy!

Questions & Replies

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  1. vidushi100
    Is this flourless cake dense like brownies?Also i absolutely love chocolate fantasy cake at cafe Coffee Day.Does this really have the same texture and taste ?


  1. anniesnomsblog
    This is the first ever flour less cake I've made and it was fabulous! I mean can you get any more decadent or rich?! It's amazing!! So naughty, but so good! I only needed a thin slice though as it is pretty rich!
  2. 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!
  3. Elisa72
    Very chocolate, very delicious! The ganache gives it a dark glossy look that's just great with the sugared berries. Love the dense texture and the slight crunch around the edges.
  4. Whimsical Chef
    Thank you for sharing this great recipe Pianolady. Every good baker knows to test a new recipe ahead of time and/or have a backup plan. Perhaps some so-called bakers have their panties on a little too tight!
  5. brenna
    I am very disappointed in this recipe. I have been baking chocolate cakes for my chocoholic husband for years, but I made this for my husband to take to his company's Christmas party (he always somehow ends up responsible for dessert, as I am an avid baker) and he just left to purchase something suitable from the store, because it is now too late for me to make something else. Admittedly, I am used to the toothpick test for doneness, so "spongy" seemed like a vague benchmark but the cake seemed to turn out fine until I tried to move it from the cooling rack to the carrying case and it fell into about 15 unglamorous pieces. Maybe it's the fact that this is my first flourless cake, but I will never waste my time on this recipe again when I have so many other reliable stand-by's. It gets one star, though, because the cake actually tastes pretty good even if it is not servable. If you are considering making this for a special occasion, learn from my mistake: DO NOT put all of your eggs in one basket!



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