Flourless Chocolate Brownie Cake Food

FLOURLESS CHOCOLATE BROWNIE CAKE WITH WHIPPED CREAM

Steps:

• For the flourless chocolate cake: Preheat the oven to 350 degrees F (180 degrees C). Butter the bottom and sides of an 8- or 9-inch (20- or 23-centimeter) springform pan and dust it with cocoa powder. Tap out any excess.
• Heat the butter and cream in a medium saucepan over low heat. When the butter is melted, add the chopped chocolate and stir frequently until melted and smooth.
• In a separate bowl, whisk together the eggs, sugar, cocoa powder, and salt until even and a bit frothy, whisking for 2 to 3 minutes. Stir in the melted chocolate mixture until smooth and even.
• Transfer the batter to the prepared pan and bake until the cake is puffed and just set through, 35 to 40 minutes. Remove from the oven and let the cake cool for about 40 minutes. Run a knife around the edge and unmold the sides of the springform pan, then transfer the bottom of the pan to a plate or platter (don't try to remove the whole cake from the springform; it may crumble). Sift cocoa powder over the cake before serving.
• For the whipped cream: If you are not whipping your own cream, you're missing out. Perfect, dollopable cream is an art form worth mastering. To do it: Whip the cream in a metal bowl with a whisk or electric beater until it just holds its shape. Fold in the sugar and vanilla. Test with a spoon -- it should slide right off but still hold some shape. Use a whisk to finish it off, whipping a few times by hand until it just holds soft peaks -- but no further: It should dollop lusciously over any cake or pie.
• Serve the cake warm or at room temperature with the whipped cream.

FLOURLESS CHOCOLATE BROWNIE CAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Combine 3/4 cup plus 1 tablespoon chocolate-hazelnut spread, dark chocolate, and 1/2 cup plus 1 tablespoon butter in a heat-proof bowl set over a pan of hot water; stir until melted, 3 to 5 minutes. Allow to cool slightly.
• Whisk egg yolks and brown sugar together in a bowl. Add to melted chocolate mixture; mix in ground almonds.
• Whisk egg whites together in a bowl. Add 1/3 to the chocolate-almond mixture and stir. Fold in the remaining 2/3. Pour into a cake pan.
• Bake in the preheated oven until set, 50 to 60 minutes.

ALMOST FLOURLESS CHOCOLATE CAKE

Steps:

• Preheat oven to 400 degrees F.
• Line a 9-inch round spring-form pan with parchment paper.
• In a double boiler, whisking frequently, melt the chocolate with the butter. Set aside for 5 minutes to cool slightly then transfer to an electric mixer fitted with a whisk. Add the eggs and beat at the high speed for 10 minutes. Add the vanilla.
• Combine the sugar and flour and gently fold this mixture into the whipped chocolate base.
• Pour the batter into the prepared pan and bake until the cake is firm, but the center still moist, about 15 minutes.
• Cool cake then invert onto a serving plate. Dust with confectioners' sugar and serve topped with sweetened whipped cream or in a pool of crème anglaise.

FLOURLESS CHOCOLATE CAKE

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.

FLOURLESS CHOCOLATE BROWNIE

Steps:

• For the brownie batter: Preheat the oven to 350 degrees F. Combine the black beans, chocolate chips, maple syrup, olive oil, cocoa powder, almond extract and eggs in a mixing bowl. Mix until smooth. Fold in the puffed rice cereal. Spoon the batter into individual baking molds or an 8-by-8-inch greased baking pan. Bake for 15 to 20 minutes. Transfer to cooling rack to cool completely.
• For the maple-almond puffed rice granola: Combine the almonds, rice cereal and maple sugar together in a bowl. Spread the mixture evenly on a baking sheet lined with parchment paper or a silicone baking mat. Bake at 350 degrees F for 5 to 7 minutes. Remove from the oven and sprinkle with the maple sugar while hot. Let cool, then break apart with a wooden spoon if necessary.
• For the maple-almond mascarpone frosting: Combine the mascarpone, almond butter and maple syrup in a stand mixer fitted with the whisk attachement. Whip until well combined.
• Frost the cooled brownie and top with puffed rice granola

FLOURLESS CHOCOLATE CAKE

Steps:

• Heat the oven to 160C/140C fan/gas 3. Butter a 23cm springform cake tin and line the base with baking parchment.
• Melt the butter and chocolate in a medium heatproof bowl in the microwave or over a pan of gently simmering water. Mix the coffee powder with 2 tbsp hot water until dissolved. Stir the coffee into the chocolate and set aside to cool slightly.
• Whisk the egg whites in a large bowl for 2 mins with an electric whisk until soft peaks form. In another large bowl, whisk both the sugars, the vanilla and egg yolks for 5-8 mins, or until pale and fluffy. Sift the cocoa powder into the egg yolk mixture and mix gently to combine.
• Stir the cooled chocolate into the egg yolk mixture, then gently fold through the egg whites until smooth. Transfer to the tin and bake for 1hr-1hr 20 mins, or until a skewer inserted into the middle of the cake comes out clean. Allow to cool, remove from the tin and serve with fresh berries, if you like.

RICH CHOCOLATE BROWNIE CAKE

Steps:

• Preheat oven to 180°C.
• Grease a deep 20cm cake pan and line base and sides with baking paper.
• Combine the sugar, sifted flour, cocoa and nuts in a large bowl.Add the chopped chocolate and mix.
• Make a well in centre.
• Combine the butter, vanilla and eggs and pour onto dry ingredients.
• Stir until moistened and mixed well.
• Pour into prepared pan and smooth the surface.
• Bake for 45-50 minutes or until a skewer inserted into centre comes out nearly clean.
• Cool in pan for 5-10 minutes before cooling on wire rack.
• Slice and dust with icing sugar.

FLOURLESS CHOCOLATE CAKE BY KING ARTHUR FLOUR- WITH CHOCOLATE GL

Steps:

• Preheat oven to 375°F.
• Lightly grease an 8" round cake pan; cut a piece of parchment or waxed paper to fit, grease it, and lay it in the bottom of pan (I sprayed the whole pan with flour Pam).
• To make cake; heat the chocolate and butter in microwave, stirring until mixture is melted and smooth.
• Add the sugar, salt and espresso powder.
• Add eggs, beating briefly until smooth.
• Add cocoa powder and mix just to combine.
• Spoon batter into prepared pan.
• Bake cake for 25 minutes; the top will have formed a thn crust.
• Remove from oven and cool in the pan for 5 minutes.
• Loosen the edges of the cake from the pan, and turn it out onto a serving plate.
• Allow cake to cool completely before glazing.
• GLAZE.
• Heat chocolate and cream in microwave, stirring until chocolate melst and mixture is completely smooth.
• Spoon glaze over the cake, spreading it to drip over the sides a bit.
• Garnish with toasted almonds if desired.
• Allow glaze to set for several hours before serving cake.

FLOURLESS CHOCOLATE-ALMOND CAKE

Steps:

• Set oven to 350 degrees.
• Butter a 10-inch springform pan.
• Combine almonds and 1/3 cup sugar in a processor; blend until almonds are very finely ground, transfer to a medium bowl (do not clean the processor).
• Add in chocolate and 1/3 cup sugar to the processor; blend until chocolate is finely ground, but not clumping together ( this should take about 40 seconds) stir the chocolate mixture into the almond mixture.
• Using an electric mixer beat egg yolks and 1/3 cup sugar in a large bowl until mixture forms heavy ribbons when beater are lifted (this should take about 5 minutes).
• Beat in almond extract.
• With a spatula, fold in the chocolate/almond mixture, then melted cooled butter.
• In a clean bowl with dry beaters, beat 5 egg whites and salt until stiff but not dry.
• Fold the whites into chocolate batter in three additions.
• Transfer to baking pan.
• Bake for about 35-40 minutes, or until a tester inserted into the center comes out with moist crumbs attached.
• Cool cake completely in pan.
• Cut around pan sides with a sharp knife to loosen, then release the sides.

FLOURLESS CHOCOLATE BROWNIES

Steps:

• Preheat oven to 340 degrees farenheit.
• Melt butter and chocolate together gently over a low heat in a heavy based saucepan.
• Take the pan off heat and add vanilla and sugar, let cool a little.
• Beat eggs into mix along with both nuts.
• Pour mixture into a 24cm square baking tin.
• Bake in oven for 25-30 mins .The tops should be set and the mix will still be gooey.
• Cut into 16 squares and serve.

NIGELLA FLOURLESS CHOCOLATE BROWNIES

Steps:

• Preheat oven to 340 degrees farenheit.
• Melt butter and chocolate together in a heavy-based saucepan over low heat.
• Take the pan off the heat and add vanilla and sugar, let cool a little.
• Beat eggs into mix along with both nuts.
• Pour mix into a 24xm square baking tin. (a spatula is very helpful for this step).
• Bake in oven 25-30 min or until tops are set and the middle is still gooey.
• Cut into 16 squares and serve.

FLOURLESS BROWNIES

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter a 4cm-deep, 20 x 20cm square cake tin and line with baking parchment. Melt 200g of the chocolate together with the butter in a large heatproof bowl set over a pan of just simmering water (ensure the bottom of the bowl doesn't touch the water), stirring occasionally. Remove from the heat and leave to cool for 10 mins.
• Meanwhile, whisk the sugar, eggs and a pinch of salt together in a large bowl until pale and foamy - it should look like a frothy milkshake. This will take 2-3 mins with an electric whisk, or about 5-8 mins with a balloon whisk. Pour in the butter and chocolate mixture along with the almonds, then fold everything together until there are no streaks of chocolate. Tip the mixture into the tin, scatter over the rest of the chocolate, and bake for 25 mins, until cooked with a slight wobble in the middle.
• Leave to cool for 10 mins, then scoop into bowls and serve warm for a pudding. Alternatively, leave to cool completely in the tin, then cut into squares and store in an airtight tin. Will keep for up to five days.