Preheat oven to 375; spray 8 inch round cake pan with non-stick spray and line the bottom of the pan with parchment; spray parchment with non-stick spray.
In a bowl over simmering water, combine chocolate, butter and stir until melted and smooth; remove from heat, place bowl in an ice bath and add extract and liquer, if using; allow to cool.
Add sugar and cocoa to chocolate mixture; stir in eggs and pour into prepared pan; place pan on sheet tray and bake 20-25 minutes; invert cake onto rack over sheet tray lined with waxed paper.
To make ganache, place semisweet chocolate in small bowl; heat cream in small saucepan until simmering, pour over chocolate; mix until melted; immediately pour over cake, spreading to coat top and sides. Can serve warm (cool 10 minutes) or chill until set.
Originally Submitted
3/20/2010
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