St. Matthew Golden Coin Chocolate Flourless Cake
Servings: 12 people
Ingredients
Cake
- 1 C semisweet chocolate chips
- ½ C unsalted butter room temperature
- ¾ C granulated sugar
- ¼ tsp salt
- 2 tsp coffee
- 1 tsp vanilla extract
- 3 large eggs
- ½ C cocoa powder
- gold chocolate coins for topping
Chocolate Ganache Glaze
- 1 C semisweet chocolate chips
- ½ C heavy cream
Instructions
- Preheat the oven to 375°F and grease a round cake pan. To line the bottom of the pan, cut a piece of parchment paper to fit, grease it, and lay it in the bottom.
- Put the chocolate and butter in a microwave-safe bowl, and heat until the butter is melted and the chips are soft. Stir until the chips melt, reheating briefly if necessary. Pour the melted chocolate/butter into a mixing bowl.
- Stir in the sugar, salt, coffee, and vanilla. The coffee and vanilla will really make the chocolate cake flavor stand out!
- Add the eggs to the mixture and beat until smooth. Finally, add the cocoa powder and combine. Make sure not to overmix the batter.
- Spoon the batter into the prepared pan and bake for 25 minutes or until the top forms a thin crust.
- Remove the cake from the oven and cool it in the pan for 5 minutes.
- Loosen the edges of the pan with a table knife and turn it out onto a serving plate so that the top is now on the bottom. Allow the cake to cool completely before glazing.
- You can make the chocolate ganache while the cake is cooling. Combine the chocolate and cream in a medium microwave-safe bowl and heat until it is very hot. Remove from the microwave and stir the mixture until the chocolate melts and it is smooth.
- Spread the chocolate ganache glaze evenly over the cooled cake. Let the glaze set up for a few hours before cutting and serving the cake. We suggest you put it in the refrigerator to speed up the process.
- Cut the cake into slices and serve them topped with the golden chocolate coins!