Flourless Chocolate Cake with Rosemary Ganache

This rich cake is the essence of moist, dense and chocolaty. A silky chocolate ganache infused with rosemary really takes it over the top.

—Kelly Gardner, Alton, IL

PREP: 40 MIN. • BAKE: 30 MIN. + COOLING • MAKES: 16 SERVINGS

GANACHE

  1. 1. Line the bottom of a greased 9-in. springform pan with parchment; grease the paper. Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan; set aside.
  2. 2. In a large heavy saucepan, combine the chocolate, butter and wine over low heat, stirring constantly while melting. Remove from the heat. Cool to room temperature.
  3. 3. Meanwhile, in a large bowl, beat the eggs, sugar and vanilla until frothy and doubled in volume, about 5 minutes. Gradually fold eggs into chocolate mixture, one-third at a time, until well blended. Pour into the prepared pan. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
  4. 4. Bake at 350° for 28-32 minutes or until outer edges are set (center will jiggle). Remove springform pan from water bath. Cool completely on a wire rack.
  5. 5. Carefully run a knife around edge of pan to loosen; remove sides of pan. Invert onto a serving platter; remove parchment.
  6. 6. Place chocolate in a small bowl. In a small saucepan, bring cream and rosemary just to a boil. Remove from the heat; discard the rosemary. Pour cream over chocolate; whisk until smooth. Cool slightly, stirring occasionally. Pour over cake. Chill until set.

1 SLICE: 435 cal., 35g fat (20g sat. fat), 156mg chol., 121mg sod., 31g carb. (26g sugars, 3g fiber), 7g pro.

SWEET SECRET

You can make this cake a day in advance. Cover and refrigerate it, then remove it from the refrigerator 1 hour before serving.