With each iteration, I’ve gotten better at making this cake. Here is the recipe again with my Cake Baker’s Notes for success, from being careful not to overmix the batter to making sure the finished cake doesn’t sink in the center as it cools. I adapted it from Ina Garten’s recipe by using a cassis syrup instead of crème de cassis liqueur. I recommend using cocoa powder instead of flour to dust the pan to not only make it gluten free but also to prevent the white streaks that dusting with flour leaves behind. It may look fussy but it’s not. It’s a very rich chocolate cake with a fudgy interior and a simple ganache on top. How easy is that?
Chocolate Cassis Cake (adapted from Ina Garten)
Prep time: 40 minutes
Baking time: 35-40 minutes
For the Cake:
170g plus 1 tablespoon unsalted butter for greasing pan, room temperature
284g unsweetened or bittersweet chocolate, chopped
1/2 cup cocoa powder plus extra for dusting pan
6 tablespoons cassis syrup (can substitute creme de cassis)
1 teaspoon vanilla extract
5 large eggs, room temperature (extra large eggs in original recipe)
1 cup sugar
1/4 teaspoon salt
For the Glaze:
170g unsweetened or bittersweet chocolate, chopped
1/4 cup heavy cream
2-3 tablespoons cassis syrup
1/2 teaspoon vanilla
For the cake, Preheat the oven to 350 degrees F/175 degrees C. Grease a 9-inch round springform pan with 1 tablespoon melted butter. Line the bottom of the pan with parchment paper then butter it. Dust with cocoa powder. Tap out the excess powder.
Melt the 170g butter and chopped chocolate together in a heat-proof bowl set over a pan of simmering water, stirring occasionally until smooth. Set aside to cool for 5 minutes. Whisk in the 1/2 cup cocoa powder, cassis, and 1 teaspoon vanilla and set aside.
In the bowl of an electric mixer fitted with the whisk attachment (you can also use a hand mixer), beat the eggs, sugar, and salt on high speed for 3 to 5 minutes, until pale yellow, thickened, and triple in volume. Pour the chocolate mixture into the egg mixture and carefully but thoroughly fold them together with a silicone spatula.
Cake Baker’s Note: Be sure to drag the spatula along the bottom of the bowl to blend the heavier chocolate mixture with the lighter egg mixture. Don’t overmix or the egg mixture will deflate.
Pour the batter into the prepared pan and bake for 35 to 40 minutes, until just barely set in the center. Place on a wire cooling rack and using a thin blade, ease it around the sides of the cake to release it from the pan sides so it doesn’t sink in the center. Allow to cool in the pan for 30 minutes and then release the sides of the pan. Invert the cake carefully onto a flat serving plate, remove the parchment paper, and cool completely.
Cake Baker’s Note: At 35 minutes, the entire cake didn’t seem set. So I gave it 5 more minutes. The cake was level with the top of the pan when it came out of the oven. After 15 minutes, the volume fell 50% as it cooled. In my experience, this is normal for flourless cakes.
For the glaze, melt the chocolate and cream together in a heat-proof bowl set over a pan of simmering water. Stir until smooth. Turn off the heat, then whisk in the cassis and vanilla. Allow to cool for 10 minutes and spread just over the top of the cake, allowing it to drip down the sides. Let the topping set as it cools.
- Whip 1 cup whipping cream with 2 tablespoons sugar and serve a dollop with a wedge of cake.
- Add sliced fresh berries on top of the cake. Glaze berries with melted apricot jam.
- Serve with a strawberry coulis. About 1 cup crushed strawberries with juice, 1/4 cup water, and cornstarch to thicken, will make a divine strawberry coulis. Spoon it on the side and scoop it up with some cake.