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This (gluten-free!) flourless chocolate cake is decadent, rich, and easy to make as long as you pay attention to some key steps. First, you must have an oven thermometer to gauge the exact temperature in your oven.
Add ¾ cup (1½ sticks) unsalted butter to saucepan and cook over low heat, stirring occasionally with a heatproof spatula, until butter and chocolate are melted, about 8 minutes. (Alternatively, microwave chocolate and butter in a heatproof bowl in short bursts, stirring in between, until melted and homogenous.) 4.
As soon as the cake is almost cool, place chocolate in a medium bowl. Bring cream, corn syrup, coffee, cinnamon, and piloncillo in a small saucepan to a faint simmer over medium heat. Pour over chocolate, whisking constantly until melted and smooth.
As soon as the cake is almost cool, place chocolate in a medium bowl. Bring cream, corn syrup, coffee, cinnamon, and piloncillo in a small saucepan to a faint simmer over medium heat. Pour over chocolate, whisking constantly until melted and smooth. Add butter and salt and whisk until butter is melted and ganache is shiny and smooth.
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