Flourless Foolproof Fabulous Chocolate Cake
Yield
1 cakePrep
20 minCook
40 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
chocolate
|
|
| ½ | cup |
butter
softened |
|
| ½ | cup |
sugar
|
|
| 5 | each |
eggs
separated |
|
| 2 | tablespoon |
rum
dark |
|
| ⅓ | cup |
walnuts
chopped |
|
| 3 | cups |
english toffee candy
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
chocolate
|
|
| 118 | ml |
butter
softened |
|
| 118 | ml |
sugar
|
|
| 5 | each |
eggs
separated |
|
| 3E+1 | ml |
rum
dark |
|
| 79 | ml |
walnuts
chopped |
|
| 7.1E+2 | ml |
english toffee candy
|
* |
Directions
Preheat the oven.
Butter an 8-inch cake pan and line the bottom with parchment paper.
Melt the chocolate in a double boiler.
Beat the butter with ¼ cup of the sugar until light and fluffy.
Add the egg yolks, two at a time, and then the rum, then the walnuts, beating.
In a separate bowl, beat the egg whites and the rest of the sugar until they are stiff and shiny.
Add the melted chocolate to the butter mixture and combine well.
Fold in the egg whites and combine well, until there are no more white streaks.
Pour. Cool the cake and then chill.
Whip 2½ cups of ganache until light and fluffy.
Smooth a little of the ganache on top of the chilled cake.
Sprinkle crushed toffee on top of the cake, and then cover the whole thing, top and sides, with ganache and chill for two hours.
Serve the cake at room temperature.
