Chocolate Rosemary Cake (Flourless Chocolate Cake with Rosemary Ganache)

Instructions

1. Spray a 9-inch springform pan, and line the bottom of the pan with parchment; then lightly spray the paper.
2. Place the pan on a double thickness of heavy-duty foil (large enough to wrap the bottom and come up the side at least halfway).
3. Securely wrap foil around the pan to keep water from seeping in; set aside.
4. In a large heavy saucepan, combine 1 pound (16 oz or 454 g) semisweet (56% – 64%) chocolate, chopped, 1 cup (2 sticks or 226 g) unsalted butter, cut into cubes for even melting, and ¼ cup (57 g) brewed coffee (can be cold, or freshly made) over low heat, stirring constantly until butter and chocolate are gently melted and smooth and well combined. Do not overheat and do not bubble or boil. Remove from the heat. Cool to room temperature.
5. At this point, preheat your oven to 350° and set up your roasting or baking pan, and boil water separately (or start your tea kettle)
6. Meanwhile, in a large bowl, add 8 large eggs, room temperature, ½ cup (100 g) granulated sugar, and 1 tsp pure vanilla extract.
7. Using a hand mixer on low to medium-low, mix until ribbon stage, airy, and doubled in volume, about 5 minutes.
8. Gradually fold the egg mixture into the cooled melted chocolate mixture (must be room temperature and not hot), one-third at a time, until well blended.
9. Pour the batter into your prepared pan. Place the springform pan into the large baking pan and add 1 in. of hot water to the larger pan (creating a Ban Marie or water bath, avoiding getting any water into the batter).
10. Bake at 350° for 28-32 minutes or until the outer edges are set (the center will jiggle). Remove the springform pan from the water bath. Cool completely on a wire rack.
11. Carefully run a knife around the edge of the pan to loosen it; remove the sides of the pan. Invert onto a serving platter; carefully remove the parchment.
12. While the cake is cooling, place 9 ounces (256 g) of dark chocolate (65% – 80%), chopped into small equal bits, in a small heat-proof bowl.
13. In a small saucepan, bring 1 cup (240 g) of heavy whipping cream and 4 fresh rosemary sprigs (3 – 4-inch-long sprigs, freshly cut is best) just to a boil. (It should smell very fragrant, do not boil or scald the milk)
14. Remove from the heat and discard the rosemary. Quickly Pour the hot cream over the chopped chocolate; let sit for 3 – 5 minutes to completely melt the chocolate without touching it.
15. Then, whisk the cholate cream mixture until smooth. Cool slightly, stirring occasionally. (it should be pourable, but not so hot that it is too runny). Pour it over the top of the cake, keeping all or most of it on top. Spread with an offset spatula or spoon to even it out, it’s ok if some goes over the edges and down the sides of the cake but try and keep most of it on top. Chill the cake until the chocolate is set.
16. Enjoy!