FLOURLESS CHOCOLATE CAKE
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 10 to 12 servings
Number Of Ingredients 10
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.
GLAZED FLOURLESS CHOCOLATE CAKE
As any fan of flourless chocolate cake can tell you-you don't need flour to make an amazing chocolate cake! This one is glazed for extra scrumptiousness.
Provided by My Food and Family
Categories Dairy
Time 1h25m
Yield 16 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350ºF.
- Microwave 3 pkg. chocolate and butter in microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended.
- Beat egg whites in medium bowl with mixer on high speed until soft peaks form; set aside.
- Beat egg yolks and sugar in large bowl with mixer until thick and lemon colored. Add vanilla and melted chocolate mixture; mix well. Gently stir in 1 cup egg whites just until blended. Stir in remaining egg whites. Pour into 9-inch springform pan sprayed with cooking spray.
- Bake 40 to 45 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Run knife around rim of pan to loosen cake; cool before removing rim.
- Meanwhile, microwave remaining chocolate and COOL WHIP in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is blended, stirring every minute. Refrigerate 30 min.
- Transfer cake to platter; spread with chocolate glaze.
Nutrition Facts : Calories 370, Fat 29 g, SaturatedFat 18 g, TransFat 0.5 g, Cholesterol 120 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g
FLOURLESS CHOCOLATE CAKE WITH CHOCOLATE GLAZE
Make and share this Flourless Chocolate Cake With Chocolate Glaze recipe from Food.com.
Provided by greenery
Categories Dessert
Time 1h35m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- Butter 9" springform pan and line it with buttered parchment paper.
- Wrap outside of the pan with aluminum foil.
- Stir chocolate and butter in heavy sauce pan over low heat until smooth.
- Remove and cool to lukewarm, stirring often.
- Beat egg yolks and 6 tablespoons sugar in large bowl for about 3 minutes, until thick and pale.
- Folk warm chocolate into the yoke mixture.
- Folk in vanilla.
- With clean, dry beaters, whip egg whites until soft peaks form.
- Gradually add 6 tablespoons sugar, and beat until firm peaks form. Don't overbeat.
- Fold whites into chocolate mixture in three portions.
- Pour batter into pan.
- Bake until cracked and tester shows moist crumbs - about 50 minutes.
- The cake will fall as it cools.
- Press down top for even thickness.
- Use knife to cut around sides to loosen. Remove pan sides.
- Turn upside down on plate (or other) and remove paper.
- For the glaze, simmer cream and syrup together in a heavy sauce pan.
- Remove from yeat.
- Add chopped chocolate.
- Whisk until melted and smooth.
- Place cake on rack set over baking sheet. Spread ½ cup of glaze over top and sides. Freeze about 3 minutes until the glaze is almost set.
- Pour remaining glaze over the top and allow to drip artfully down the sides.
- Refrigerate until firm - about 1 hour.
Nutrition Facts : Calories 402.4, Fat 34.3, SaturatedFat 20.7, Cholesterol 178.8, Sodium 42.9, Carbohydrate 28.7, Fiber 4.2, Sugar 12.3, Protein 5.3
FLOURLESS CHOCOLATE CAKE
This gluten-free cake can be enjoyed at room temperature, but chilling it transforms the texture, making it deliciously dense.
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F and butter the inside of a spring-form pan. Melt the chocolate and butter in a medium saucepan over medium-low heat; stirring frequently until smooth. Stir in the sugar, cocoa powder and salt until all of the lumps are gone. Remove from the heat and let cool for a few minutes.
- Meanwhile, beat the egg whites in a large bowl with an electric mixer on medium-high speed until they form stiff peaks, 2 to 3 minutes.
- Stir the egg yolks into the cooled chocolate mixture, then stir in about a quarter of the whipped egg whites. Scrape this lightened chocolate mixture into the remaining whipped egg whites and gently fold until mostly combined (it's ok if there are some streaks of egg white). Pour into the prepared pan and bake until the center of the cake no longer wiggles, 40 to 45 minutes. Let cool completely in the pan, on a wire rack (the cake will deflate slightly). Unlock the pan and dust the top of the cake with some cocoa powder. Cut into slices and serve with whipped cream.
?ADAM'S "FRIEND"'S FLOURLESS CHOCOLATE CAKE WITH CHOCOLATE GLAZE
Steps:
- 1. Preheat oven to 350'. 2. Butter 9" springform pan, line with buttered waxpaper. Wrap outside of pan with foil. 3. Stir chocolate with butter in heavy saucepan until melted and smooth. Remove from heat. Cool to lukewarm, stirring often. 4. Use electric mixer, beat egg yolks and 6 tbsp. sugar in large bowl until mixture is very thick and pale, ~3 mins. 5. Fold lukewarm chocolate mixture into egg mixture, then fold in vanilla extract. 6. In large bowl, beat egg whites until soft peaks form. 7. Gradually add remaining 6 tbsp. sugar, beating until medium peaks form. 8. Fold whites into chocolate mixture in 3 partitions. 9. Pour batter into prepared pan. 10. Bake until top is puffed and cracked, and tested inserted into center comes out with some moist crumbs attached, ~50 mins. 11. Cook cake on pan in rack (cake will fall). 12. Gently press down, using small knife cut around sides to loosen cake. Remove pansides. Invert cake, peel off parchment.
FLOURLESS CHOCOLATE CAKE WITH CHOCOLATE GLAZE
Posted for the French recipes -- ZWT 2006. I believe the original recipe came from Gourmet Magazine. Worth every minute of the time it takes to prepare.
Provided by Galley Wench
Categories Dessert
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Butter 9 inch diameter springform pan.
- Line bottom with parchment, wax or butter paper.
- Wrap outside of pan with foil.
- Stir chocolate and butter in heave medium saucepan over low heat until melted and smooth.
- Remove from heat.
- Cool to lukewarm, stirring often.
- Using electric mixer, beat egg yolks and 6 tablespoons sugar in large bowl until mixture is very thick and pale, about 3 minutes.
- Fold lukewarm chocolate mixture into yolk mixture, then fold in vanilla extract.
- Using clean dry beaters, beat egg whites in another large bowl until soft peaks form.
- Gradually add remaining 6 tablespoons sugar, beating until medium-firm peaks form.
- Fold egg whites into chocolate mixture in three additions.
- Pour batter into prepared pan.
- Bake until top is puffed and cracked and tester inserted into the center comes out with some moist crumbs attached -- about 50 minutes.
- Cool cake in pan on rack.
- Do not worry, the cake WILL fall.
- Once cooled, gently press down crusty top to make evenly thick cake.
- Using small knife, cut around pan sides to loosen cake.
- Remove pan sides.
- Place 9 inch-diameter dish, tart pan bottom or cardboard on the top of the cake.
- Invert cake and peel off parchment paper.
- For Glaze:.
- Bring cream and corn syrup to simmer in medium saucepan.
- Remove from heat.
- Add chocolate and whisk until melted and smooth.
- Place cake on rack set over baking sheet.
- Spread 1/2 cup glaze smoothly over top and sides of cake.
- Place cake in freezer for approximately 3 minutes until glaze is almost set.
- Pour remaining glaze over cake.
- Place on plater and chill until glaze is firm, about 1 hour.
- Garnish with chocolate shavings.
- Serve at room temperature.
Nutrition Facts : Calories 315.1, Fat 21.2, SaturatedFat 12.4, Cholesterol 179.8, Sodium 73.9, Carbohydrate 28.5, Sugar 19.9, Protein 4.2
FLOURLESS CHOCOLATE CAKE
Crackly on top and fudgy yet tender in the center, this cake tastes like a complex restaurant dessert, but comes together effortlessly in one bowl. Chocolate chips save you the messy step of chopping chocolate bars and deliver deep flavor along with cocoa powder. If you don't have a springform pan, a regular cake pan lined with foil all around makes it easy to lift out the delicate cake, which melts in your mouth when served warm or at room temperature. Refrigerated or frozen leftovers take on a candylike chewiness, but a quick zap in the microwave will return it to just-baked softness. Slices are delicious on their own or with any creamy toppings.
Provided by Genevieve Ko
Categories cakes, dessert
Time 1h15m
Yield 8 to 12 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees. Generously butter the bottom and sides of an 8-inch springform pan, or press a large sheet of foil into the bottom and up the sides of an 8-inch round cake pan, smoothing the sides, and generously butter the foil.
- Bring a few inches of water in a large saucepan to a simmer over medium heat. Set a large heatproof bowl over the saucepan and add the chocolate. When the chips look soft and melty, stir gently until smooth. Turn off the heat, and add the butter to the bowl. Stir gently until melted and smooth. Add the cocoa powder and stir until smooth, then take the bowl off the saucepan.
- Stir in the granulated sugar until incorporated, then add the eggs, one at a time, and beat well after each addition. Stir in the vanilla, then scrape the batter into the prepared pan and smooth the top.
- Bake until crackly and dry on top, and a toothpick inserted 2 inches from the edge comes out clean, 40 to 50 minutes. A toothpick inserted in the center should come out with some crumbs attached.
- Cool in the pan on a rack, then remove the sides of the springform pan or lift the cake out of the cake pan using the foil overhang. You can slice and serve warm or at room temperature. Or, to cut very neat slices, freeze the cooled cake until firm. Slice and warm up in the microwave or oven, if preferred. Serve the cake with whipped cream or ice cream, if you'd like. The cake can be wrapped and kept at room temperature for up to 3 days, in the refrigerator for up to 1 week or in the freezer for up to 1 month.
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EASY FLOURLESS CHOCOLATE CAKE - FAVORITE FAMILY RECIPES
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- Beat the eggs with a stand or electric mixer until they are thick and fluffy and a light yellow color. This step is really important! You need to beat for several minutes on high for the eggs to get fluffy enough.
- Melt better in a separate, covered, microwave safe bowl in the microwave then immediately add the chocolate chips. Stir until the chocolate chips completely melt (microwaving again in small increments if necessary) leaving a smooth chocolate.
- While still mixing, slowly add the chocolate to the whipped eggs until completely combined. Then use a rubber spatula to scrape the sides and finish mixing in.
FLOURLESS CHOCOLATE CAKE RECIPE | KING ARTHUR BAKING
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4.8/5 (665)Calories 300 per servingTotal Time 1 hr 38 mins
- Preheat the oven to 375°F. Lightly grease a metal 8" round cake pan; cut a piece of parchment to fit, grease it, and lay it in the bottom of the pan.
- See "tips," below., To make the cake: Put the chocolate and butter in a microwave-safe bowl, and heat until the butter is melted and the chips are soft.
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