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Sweets & Treats Delicious Newsletter

You are here: Home / Dessert / The Chocolate Beast

The Chocolate Beast

This post may contain affiliate links which won’t change your price but will share some commission. View my Disclosure Policy for details.

July 10, 2017 by Hugs & Cookies xoxo 2 Comments

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It is that delicious time of the month again, Two Sweetie Pies! Each month, Liz from That Skinny Chick Can Bake and I whip up something scrumptious from each other’s blog. Today is our reveal day! So…..

Meet…The Chocolate Beast! With a name like that, how can you resist? This is a flourless chocolate cake! Perfect for those avoiding gluten, too. It is fudgy, rich and decadent. Just as a cake named The Chocolate Beast should be!

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The Chocolate Beast

 You’ll Need:

10 inch Springform Pan

Parchment Circles

Print
 
Ingredients
Cake:
  • 1 cup water
  • ¾ cup sugar
  • 9 tablespoons (1 stick plus 1 tablespoon) butter, diced
  • 18 ounces semisweet chocolate, chopped
  • 6 eggs
Ganache:
  • 1 cup heavy cream
  • 8 ounces semisweet chocolate, chopped
Instructions
  1. Preheat oven to 350°F.
Cake
  1. Butter 10-inch springform pan.
  2. Line bottom of the pan with a parchment round; butter parchment.
  3. Wrap 3 layers of heavy-duty foil around the outside of the pan, bringing it up to the top of the rim.
  4. Combine 1 cup of water and sugar in a small saucepan and bring to boil over medium heat. Stir till sugar dissolves, then simmer 5 minutes. Remove from heat.
  5. Melt 9 tablespoons of butter and 18 ounces of chocolate in the microwave.
  6. Whisk smooth.
  7. Whisk sugar syrup into chocolate, and cool slightly.
  8. Add eggs to chocolate mixture and whisk till well blended.
  9. Pour batter into prepared pan.
  10. Place cake pan in a large roasting pan and add enough hot water to roasting pan to come halfway up sides of cake pan.
  11. Bake cake until the center is just set about 50 minutes.
  12. Remove from water bath; transfer to rack. Cool completely in pan.
Ganache:
  1. Heat cream in microwave till hot.
  2. Remove and add chocolate.
  3. Whisk smooth.
  4. Pour over top of cake while still in the pan.
  5. Gently shake pan to distribute ganache evenly over top of cake. Refrigerate cake in pan until ganache is set, about 2 hours.
  6. Carefully run a knife around pan sides to loosen cake; release sides.
  7. Serve wedges with melted white chocolate, berries, white chocolate curls or all of the above!
3.2.2807

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Filed Under: Cake, Dessert

This post may contain affiliate links, view my Disclosure Policy. Sharing of this post is both encouraged and appreciated. Copying and/or pasting of full recipes to ANY social media or blogs is strictly prohibited without written consent. Recipes- including exact wording and photographs- are Copyright of hugsandcokiesxoxo.com. Any unauthorized use of content or photos from hugsandcookiesxoxo.com is a violation of my Copyright.

Comments

  1. Liz says

    July 10, 2017 at 9:34 pm

    I’m SO glad you chose this one! One of my favorite chocolate cakes and yours is GORGEOUS!!
    Liz recently posted…White Chocolate Raspberry BarsMy Profile

    Reply
    • Hugs & Cookies xoxo says

      July 11, 2017 at 10:37 pm

      Thanks Liz, sooo good!

      Reply

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Hi, I'm Danielle!

Welcome! I am married to my Prince Charming and we have 2 beautiful boys. I am also a first grade teacher and I love my students more than chocolate chip cookies!  Hope your day is filled with Hugs & Cookies!  xoxo

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