• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 8 people
  • Difficulty Normal

Recipe Description

This cake, from Gale´s Restaurant in Pasadena, California, will make any chocoholic happy, birthday or not. Gale Kohl was happy to share the recipe for her restaurant´s cake. – Los Angeles Times/McClatchy-Tribune Information Services

This recipe is best with
Anchor Aerosol Cream

Recipe Ingredient

  • Chocolate Ganache:
  • 60g butter
  • 60g chopped semisweet chocolate
  • Chocolate Flourless Cake:
  • 285g chopped semisweet chocolate, preferably Callebaut or Valrhona
  • 2 tbsp cocoa powder
  • 350g butter
  • 7 eggs, separated
  • 7 tbsp sugar
  • 2 tbsp coffee liqueur, preferably Kahlua
  • Prepared ganache, warmed
  • Whipped cream or creme fraîche, for garnish


  1. Make the chocolate ganache: Using a double-boiler (or in a bowl set over simmering water), melt the butter and chocolate, gently stirring, to form the ganache. Hold in a warm place until ready to cover the cake.
  2. Make the cake: Heat the oven to 190°C. Grease a 33cm by 22cm baking pan.
  3. Using a double-boiler (or in a bowl set over simmering water), combine the chocolate, cocoa and butter, gently stirring until melted. Remove from heat.
  4. In the bowl of a stand mixer, or in a large bowl using an electric mixer, beat the egg yolks with the sugar until the yolks are very light in colour and increased in volume, six to 10 minutes. Separately, beat the egg whites until stiff peaks form, four to six minutes.
  5. Carefully fold the melted chocolate into the beaten egg whites until combined, then fold in the egg yolk mixture. Fold in the coffee liqueur.
  6. Place the mixture in the prepared pan. Bake the cake until a toothpick inserted comes out clean, about 40 minutes. The cake will puff as it bakes and then will settle after it comes out of the oven and cools.
  7. Cool the cake completely on a metal rack, then drizzle with ganache. Serve garnished with whipped cream or creme fraîche.
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