Saturday, February 12, 2011

Little Flourless Chocolate Cakes with Nutella Ganache and Raspberries


If you are looking for a romantic dessert for your sweetie, then look no further. What could be better than your own individual Flourless Chocolate Cake with Nutella Ganache and Raspberries, a dense, rich  chocolate cake, with luscious Nutella Ganache.  We usually stay home and cook our own romantic Valentine's Day dinner, and this year will be no exception.  It's so much better than going out to a crowded, noisy restaurant with poor service, and high prices. You will not be rushed through your expensive dinner by another couple waiting for your table,  you can play your own music, and drink a whole bottle of wine, and not break the bank. If you have kiddos at home, of course you would wait until they are in bed, or send them to Grandma's for the night.  That's what Grandma's are for, and they would love it:)  

I had looked at several recipes for Flourless Chocolate Cake, and chose this one because it was lower in calories, and made a smaller cake.  I didn't want a whole cake, with many leftovers, left in the house, very dangerous, so I used little mini pans.  I adapted this recipe from  dashrecipes.com.  I used Laura from Cake Duchess  Nutella Gancahe recipe..As you can see there are only a few ingredients in this wonderful cake, and it's gluten free.


Flourless Chocolate Cake
Servings: 12   

Ingredients:

7 oz really good (45–50% cocoa) semisweet chocolate, I used a mixture of  Ghiardelli semi-sweet and bittersweet chocolate.
3/4 cup butter
1 cup sugar, divided
4 eggs, separated, room temperature
1/2 tsp. vinega or lemon juice  I didn't have any cream of tartar.

Directions:
1. Preheat oven to 350°F. Melt chocolate and butter in a double boiler. Stir together half the sugar and four yolks; add to melted chocolate mixture. ( I melted my chocolate and butter in my microwave, which has a setting for melting chocolate, and it worked well.)

2. Using an electric mixer, beat the egg whites; Halfway through, add the 1/2 tsp vinegar or lemon juice to stabilize the egg whites, and  slowly add remaining 1/2 cup sugar until stiff peaks form. Carefully fold mixture into chocolate in thirds. Pour into a greased 9-inch cake pan.  I used little mini pans.Spray well.

3. Bake 40 minutes, or until a toothpick inserted in center comes out with just a few crumbs on it. Cool 30 minutes before removing from pan, if you use a large pan.  Cool about 10-15 min.with a smaller pan.

I then used the Nutella Ganache recipe and garnished with organic raspberries and a little powdered sugar.

19 comments:

  1. You are doing great things with that Nutella. These look so cute and pretty AND tasty!!

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  2. Brandie- Thanks for your comments. Have a great weekend!

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  3. Yum! Those are just adorable, looks like the perfect little v-day treat!

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  4. Oh Becky those are beautiful! I love nutella and would eat them with pleaser!

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  5. Becky, those are simply delightful! So amazing :) yum!

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  6. Those cakes are adorable.
    Did I read Nutella Ganache?!? WOW!

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  7. Becky, I completely agree with you about staying in for Valentine's Day. Nothing says "I Love You" more than a delicious meal prepared in the comfort of home with the ones you love! Your darling little cakes will really woo them too. Thank you for sharing this recipe and Happy Valentine's Day!

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  8. Great idea! I love the 'mini' cakes and of course the Nutella!

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  9. Thank you so much for all of your comments, and Happy Valentine Day wishes!

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  10. Wonderful little bites of pure chocolate satisfaction! As far as I'm concerned in pairing chocolate with fruits, raspberries and cherries win every time!

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  11. Oh, Becky!!! Wow! Wow! Wow!! This is simply amazing. Good idea not to make a big cake, I would never be able to resist the leftovers. Well done!
    PS... hope you are warming up!! My husband was in your neck of the woods the other day and wasn't too happy....!!

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  12. oh I have been thinking of something just like this for tomorrow! I can't believe I forgot the nutella at the store

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  13. OMG I am DROOLING big time!! Nutella ganache with raspberries are my favorite way of finishing a cake... so easy yet so delicious!!

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  14. Me oh my, what a dessert, and just in time for Valentine's Day! This looks just delicious, Becky. I'll have to try these soon. Thanks for sharing!

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  15. These are perfect little decadent cakes! Love the idea of nutella ganache and excellent with raspberries.

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  16. Oh what a wonderful treat...for any day of the year! I've been wanting to make a flourless chocolate cake for some time now. Thank you for sharing with me tonight. Hugs and well wishes from Austin! Happy Valentine's Day!

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  17. Hope that everyone had a wonderful Valentines Day and thannk you for all of the wonderful comments.

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  18. Great job on these cakes. The Nutella glaze is also fantastic. Hope you guys are thawing out up there!

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