Jason at Bon Appetit made this great decadent cake and it's posted
here at Epicurious. It's flourless and naturally gluten free, but I made some changes to make it dairy free. It's known as the "black beast". If you haven't tried a flourless chocolate cake before, fasten your seat belt. You are in for a real treat.
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| photo from epicurious |
- Cake
- 1 cup water
- 3/4 cup sugar
- 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, diced (I would use Earth's Balance)
- 18 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped (I would use Enjoy Life chocolate chips)
- 6 large eggs
- Ganache
- 1 cup heavy whipping cream (I would use coconut milk)
- 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped (I would use Enjoy Life Chocolate chips)
- Lightly sweetened whipped cream ( I would use coconut whipping cream. see below!)
For Coconut Whipping Cream:
Make the whipped cream. Refrigerate a can of coconut milk over night. Open the can, skim off the fat, and whip with 1 TBS of confectioners sugar.
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