Flourless Chocolate Cassis Cake - Gluten Free

I'm not much of a drinker, but you'd never know it if you looked in my booze cabinet.  I love collecting handsome bottles of spirits and pretty bottles of liqueurs. I'd seriously give the local Dan Murphy's store a run for it's money as far as variety of exotic brews from far flung places goes.  But mostly I just admire them or throw a few slugs into a cake...  I'm no mixologist.



Flourless Chocolate Cassis Cake - Gluten Free
slightly adapted from here

For the Cake:
170g unsalted butter
280g dark chocolate, chopped
1/2 cup good quality cocoa powder
6 tablespoons Creme de Cassis liqueur
1 teaspoon vanilla extract
5 large eggs, at room temperature
1 cup caster sugar
1/4 teaspoon fine sea salt

For the Glaze:
170g dark chocolate, chopped
1/4 cup thickened cream
2  - 3 tablespoons Creme de Cassis liqueur
1 teaspoon vanilla extract

Make the Cake:
Preheat the oven to 180C.  Spray a 23cm springform pan with cooking oil spray and line the base with baking paper.  Spray the paper with more cooking oil. Set aside.

Put the chocolate and butter into a heatproof bowl and put the bowl over a pan of barely simmering water.  Don't let the bowl touch the water.  Stir until melted and set aside to cool slightly.  Whisk in the cocoa powder, Cassis and vanilla and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar and salt in high speed for about 5 minutes, until pale and fluffy.  Carefully fold  the cooled chocolate mixture into the egg mixture using a rubber spatula.  Pour the batter into the prepared pan and bake for 35 - 40 minutes, or until just barely set in the centre.  Cool in the pan for 30 minutes before releasing the sides.  Invert the cake onto a plate, remove the baking paper from the bottom and quickly flip it back over onto a wire rack to cool completely.

Make the Ganache:
Put the chocolate and cream into a heatproof bowl and put the bowl over a pan of barely simmering water.  Don't let the bowl touch the water.  Stir until melted.  Remove from heat, whisk in the Cassis and vanilla and allow to cool for 10 minutes before spreading over the top of the cake.
Assemble: