Photo by Chelsea Sarkasovsky

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8 servings

  • Flourless Chocolate Cake
  • 8 ounces dark chocolate
  • 8 ounces butter
  • 12 ounces sugar
  • 6 eggs, beaten
  • 4 ounces dark cocoa powder
  • 1 ounce vanilla extract
  • Milk Chocolate Ganache
  • 12 ounces milk chocolate
  • 8 ounces heavy cream
  • Phyllo dough
  • Melted butter
  • as needed for phyllo layers,Butcher’s twine
  • 6 ounces pecans, chopped and toasted (optional)

Flourless Chocolate Cake

  1. Preheat oven to 325 degrees.
  2. Measure chocolate into a mixing bowl. In a heavy-bottomed saucepan, melt butter over medium heat. Pour melted butter over the dark chocolate. Allow to stand for one minute. Stir butter and chocolate until combined.
  3. Whisk in sugar, eggs, cocoa powder, and vanilla.

Milk Chocolate Ganache

  1. Place chocolate in mixing bowl. In a heavy-bottomed saucepan, bring cream to a simmer over low heat. Pour hot cream over chocolate. Allow to stand for one minute and stir until chocolate is thoroughly melted.
  2. Layer phyllo dough in 4 x 4-inch squares with butter between each layer (about 8 layers total).
  3. Scoop the chocolate cake mixture in the center of the phyllo square. Then add a small scoop of ganache on top. Finish with more chocolate cake mix. Gather together the edges of the Phyllo square making a small “purse.” Tie up with butcher’s twine.
  4. Bake purse in oven for 5−8 minutes or until phyllo has a nice golden brown color.
  • from Pastry Chef Kinsey Sattane of Oak Restaurant, Charleston, SC

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