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Mili Takashima

Heaven by Flourless Chocolate Cake topped with ganache and berries

Decadent, rich and deep. This chocolate dessert is one of my favorites and it's very versatile. We're making a cake, but you can definitely make cupcakes or brownies with this same recipe. 
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Servings: 18
Ingredients Method

Ingredients
  

Mili's Flourless Chocolate Cake/Brownies recipe
  • 1 cup salted butter (two sticks)
  • 18 ounces chocolate chips. The ratio I use is 1/3 bittersweet or dark, and 2/3 semisweet. one 12 oz. bag of semisweet chocolate chips and a 1/2 a bag of bittersweet or dark. Use the good stuff. Good chocolate=good chocolate dessert.
  • 1/4 cup water
  • 6 large eggs
  • 1/2 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
Mili's Chocolate Ganache Recipe
  • 2 cups heavy whipping cream
  • 3 cups chocolate - chips or cut into pieces. My typical ratio is two cups semi sweet and one cup bittersweet or dark.

Method
 

Prepare how you'll bake the batch: tart pan, cake pan, brownie pan or cupcake liners.
  1. I used a tart pan, with a removable bottom and placed parchment paper around the sides and bottom. (You can also use a springform pan or aluminum cupcake liners.)Apply non-stick cooking spray to the parchment-covered areas and dust with unsweetened cocoa powder. Place the prepared cake pan in a baking sheet, for stability and ease of placing in the oven. (Both of these steps are not necessary when using cupcake liners.)
Make a chocolate sauce.
  1. Prepare a double broiler. Put about 1" of water in a small saucepan and place at medium-low heat. In a glass bowl that will fit at the top, place the two sticks of salted butter, 18oz. of chocolate, and 1/4 cup of water. Stir until the chocolate has completely melted. Remove the bowl from heat. Set a timer to allow this to cool for 10 minutes.
  2. Preheat your oven to 350 degrees.
  3. In a standing mixer, with a whisk attachment, place the 6 eggs, 1/2 cup sugar, 1/4 cup unsweetened cocoa powder, salt and pure vanilla extract in the bowl. Whisk at medium speed for 4 minutes. When the 4 minutes are up, your chocolate mixture should be cooled. Slowly whisk in the chocolate mixture for one additional minute. Pour the mixture into your prepared pan or cupcake liners, and bake for between 15-35 minutes, depending on if you're making cupcakes, and the depth of the batter in the pan you're using.
  4. When you first take the cake out of the oven, it will be slightly cracked at the outer edge, and will rise above the pan.When it cools, the cake will sink. This is exactly what should happen. Once it's cooled, you can remove the cake from the pan and cover it in plastic wrap to refrigerate for one day, unless you are serving it the same day.If you'd like to decorate the flourless chocolate cake with fresh berries, so that it looks more like a torte, I recommend drizzling the top of the cake with fresh ganache.
Making Chocolate Ganache
  1. Place the chocolate chips or cut chocolate pieces in a large bowl.Heat the whipping cream in a saucepan, at medium heat, until small bubbles form around the edge of the cream.Pour the warm heavy cream over the chocolate. Allow to sit for about 30 seconds. Whisk the ingredients for about 2 minutes, by hand. The end result is gorgeous, glossy ganache. You can save the extra ganache in an sealed container and refrigerate for up to five days.
Finishing and decorating your cake
  1. After the ganache is drizzled, I placed fresh berries and dusted the entire cake with powdered sugar. It's easy to serve, and because it's so decadent, a little slice goes a long way.