3 Ingredient Flourless Chocolate Cake Food

3-INGREDIENT FLOURLESS CHOCOLATE CAKE

Steps:

• Preheat oven to 350°F. Grease springform pan with butter and line bottom with parchment.
• Using an electric mixer on high speed, beat eggs in a large bowl until doubled in size, about 5 minutes.
• Place chocolate chips, salt, and 1 cup butter in a large microwave-proof bowl. Microwave on high in 10-second bursts, stirring between bursts, until smooth and pourable.
• Using a rubber spatula, gently fold one-third of the whipped eggs into chocolate mixture until incorporated. Fold egg and chocolate mixture back into remaining whipped eggs until incorporated.
• Transfer to prepared pan; cover bottom and sides of pan completely with foil. Set springform pan inside a large roasting pan; add hot water to a depth of about 1".
• Bake cake until a toothpick inserted into the center comes out clean and sides of cake begin to pull away from pan, 30-40 minutes. Let cool before serving.

3 INGREDIENT CHOCOLATE CAKE

Steps:

• For the cake: Spray an 8-inch square cake pan with cooking spray, then line with parchment, allowing the parchment to hang over the sides. Spray the parchment paper with cooking spray to prevent sticking. Preheat the oven to 350 degrees F.
• Place the cookies and baking powder in a food processor and process until fine crumbs form. With the food processor running, slowly drizzle in the milk. Continue to process until you have a smooth batter, about 2 minutes.
• Pour the batter into the prepared cake pan and bake until a toothpick inserted in the center comes out clean, 20 to 22 minutes.
• For the icing: Meanwhile, combine the powdered sugar and milk in a large bowl. Whisk until smooth, then set aside.
• Allow the cake to cool slightly in the pan before carefully removing it from the pan using the parchment overhang and placing it on a platter.
• Allow to cool completely, about 30 minutes. Pour the icing over the top and spread it all over. Top with the sprinkles, then slice and serve.

FLOURLESS CHOCOLATE CAKE

Steps:

• Preheat oven to 325 degrees F. Spray a 9 by 2-inch spring form pan with nonstick spray.
• Put the chocolate, butter, and salt in a large microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir and microwave again until completely melted, about 2 minutes more. Alternatively, put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted.
• Beat the eggs and sugar with a standing or handheld mixer until light and thickened, about 8 to 10 minutes. Fold the melted chocolate into the whipped eggs until evenly combined.
• Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out wet but not gooey, about 1 hour and 25 minutes. Remove cake from the oven and cool on a rack.
• When ready to serve remove ring from spring form mold. Dust cake with confectioners' sugar or cocoa powder. Serve with whipped cream or ice cream if desired.
• Beat the cream and vanilla in a chilled non-reactive bowl with a whisk or an electric mixer just until they hold a loose peak. (Lift the beater from the cream and look at the shape of the peak at the end of the whisk; it should hold a lazy curve.) Sift the sugar over the cream and continue to beat just until it holds a soft peak. Take care not to over beat the cream or it will be look curdy. Serve, or refrigerate covered for up to 4 hours.

3 INGREDIENT CHOCOLATE CAKE

Steps:

• preheat oven to 375. line the bottom of an 81/2" sprinform pan with parchment paper and spray with non-stick spray. heat chocolate and butter in a double boiler, stir until melted (or, heat in a microwavable bowl in microwave until melted).
• put eggs and a pinch of salt in the bowl of an electric mixer, whip for 8 minutes until tripled in volume.
• with a rubber spatula fold chocolate into egg mixture until well incorporated pour into springform pan, bake for 20 minutes.
• center will be moist remove and let it cool 30 minutes before removing from pan and slicing.

FLOURLESS CHOCOLATE CAKE

Steps:

• Combine chocolates and butter in top of a double boiler. Melt over hot (but not boiling) water, stirring often. Remove top from heat and stir until smooth. Set aside to cool to room temperature.
• Meanwhile, in a small pan, combine the 1 cup sugar and 1/2 cup water. Bring to a boil over medium-high heat, stirring to dissolve sugar. Boil 4 minutes without stirring. Set aside to cool to room temperature, about 1 1/2 hours (sugar may crystallize on surface--don't worry if it does).
• Preheat oven to 350* F. Butter and flour a 9x2 inch round cake pan. Line bottom with parchment paper; butter and flour paper. Start heating some water, such as in a kettle, so it is quite hot but not boiling.
• When chocolate and syrup have cooled, beat eggs and the 1/3 cup sugar in large mixing bowl at high speed for 10 minutes or until tripled in volume and eggs form ribbons when beaters are lifted.
• Slowly pour in syrup, beating constantly at high speed and taking care not to pour over beaters (which will fling syrup around in a sticky mess).
• Fold in chocolate mixture until blended. Pour cake batter into prepared pan.
• Place pan in a shallow baking pan, large enough for the cake pan to sit level on bottom and about 1 1/2 or 2 inches deep. Pour hot water around the cake pan to 1 inch depth, taking care not to splash water into the cake.
• Place the bain marie with the cake into the oven and bake at 350 for 1 hour 15 minutes. The toothpick test will not work; the cake should be moist with a slight crust on top.
• Remove the cake from the bain marie. Cool in the pan to room temperature (about 3 hours). During cooling, the cake will settle and crack.
• Cover and refrigerate overnight, or at least 8 hours.
• To serve, run a warm knife around inside of pan several times to loosen cake. Gently heat bottom by placing in hot water for 1-2 minutes. Dry off to keep from dripping onto cake. Place a baking sheet over top of pan, invert, and rap sharply on counter to remove cake from pan. The cake can be quite difficult to remove, so you may need to repeat these steps a few times before you are successful.
• Peel off paper and invert onto a serving platter, so top side is once again up. Cover and refrigerate; remove from refrigerator 30 minutes before serving and let sit at room temperature.
• Garnish with a dusting of sifted confectioner's sugar before slicing. The cake is very rich, so cut into sliver portions to serve.