MOIST FLOURLESS CHOCOLATE CAKE RECIPES

Steps:

• 1. Make the Cake: Preheat the oven to 350�F. Grease and line an 8-inch cake pan. 2. Melt the chocolate in short bursts in the microwave or in a bowl set over a pan of simmering water. Set aside to cool. 3. In a large bowl, whisk together the sugar and oil. Add the eggs and beat until smooth, then mix in the melted chocolate. 4. In a separate bowl, mix together the ground almonds, cocoa powder, baking soda and salt. Stir this mixture into the wet ingredients until fully combined. Pour in the hot water and stir to combine before pouring the batter into the cake pan. 5. Bake until a skewer inserted into the middle of the cake comes out clean, 40 to 50 minutes. Let the cake cool completely in the pan while you make the ganache. 6. Make the Ganache: Finely chop the chocolate and place it in a bowl. 7. In a small saucepan over medium heat, heat the cream until steaming, just before it comes to the boil. Pour the cream onto the chocolate and let it sit undisturbed for 30 seconds. Start stirring slowly from the middle, working your way outwards until you have a smooth ganache. If there are still a few unmelted lumps, place the bowl over a pan of simmering water and stir until everything is melted. 8. Place the cooled cake on a wire rack and set the rack over a baking sheet or a sheet of baking paper to catch the chocolate. Pour the ganache over the cake, letting it drip down the sides. Use a palette knife to help the ganache drip to any uncovered areas. Allow the cake to set for 30 minutes before topping with chocolate shavings.

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. In top of a double boiler or a metal bowl over barely simmering water, melt chocolate and butter; stir until smooth. Remove from heat; cool slightly., In another large bowl, beat egg yolks until thick and lemon-colored. Beat in chocolate mixture. With clean beaters, beat egg whites and cream of tartar on medium speed until foamy., Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold a fourth of the egg whites into chocolate mixture, then fold in remaining whites., Transfer to a greased 9-in. springform pan. Bake until a toothpick inserted in center comes out with moist crumbs, 40-45 minutes (do not overbake). Cool completely on a wire rack., Loosen sides from pan with a knife. Remove rim from pan. If desired, dust with confectioners' sugar.