FLOURLESS CHOCOLATE CAKE
This cake is beloved throughout France and long ago won the heart of Julia Child, who called her version "Le Glorieux" (the glorious one). The original dessert wasn't entirely flourless: When McCall's magazine published a recipe by French cookbook writer Countess Mapie de Toulouse-Lautrec in 1959, the cake's dense texture led some to mistakenly call it "flourless," despite a small amount of flour. As the recipe evolved, flour was eventually left out completely.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch springform pan (preferably light metal); dust with cocoa powder and tap out the excess. Combine the butter and chocolate in a medium heatproof bowl set over a pan of simmering water (do not let the bowl touch the water); stir until melted and smooth. Remove the bowl from the pan and let cool to room temperature.
- Meanwhile, beat the eggs, granulated sugar and salt in a large bowl with a mixer on medium-high speed until thickened and very airy, 4 to 6 minutes. Beat in the orange liqueur and vanilla. Gently fold in the melted chocolate mixture with a rubber spatula in three additions until just combined (do not overmix).
- Pour the batter into the prepared pan and bake until the edges are set and the center puffs but is slightly jiggly, 30 to 40 minutes. (The cake will continue to set as it cools.) Transfer to a rack and let cool completely (the center may sink a bit). Remove the springform ring. Dust the cake with cocoa powder and confectioners' sugar just before serving.
FLOURLESS CHOCOLATE CAKE
This is an outstandingly dense and rich cake. But the best part is how EASY it is to make. From The Gourmet Cookbook.
Provided by JoJoStar
Categories Dessert
Time 2h20m
Yield 10-12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- Butter a 10-inch springform pan, line bottom with a round of parchment or wax paper, and butter paper.
- melt chocolate with butter in a medium metal bowl set over a saucepan of barely simmering water, stirring until smooth.
- Remove bowl from heat and whisk in sugar.
- Add eggs one at a time, whisking well after each addition.
- Sift cocoa powder over chocolate and whisk until just combined.
- Pour batter into pan.
- Bake until top has formed a thin crust and a wooden pick inserted in center of cake comes out with moist crumbs adhering, 35-40 minutes.
- cool cake in pan on a rack for 10 minutes, then remove side of pan.
- invert cake onto a plate and reinvert onto rack to cool completely.
- dust cake with cocoa powder before serving.
Nutrition Facts : Calories 341.4, Fat 22.4, SaturatedFat 13.3, Cholesterol 160.4, Sodium 47.2, Carbohydrate 35.2, Fiber 2.9, Sugar 30.2, Protein 5.7
FLOURLESS CHOCOLATE CAKE I
A dense chocolate cake for those of us who can't tolerate wheat or gluten.
Provided by Maggie
Categories Desserts Cakes Chocolate Cake Recipes
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch round cake pan and set aside.
- In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.
- Either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. Pour the chocolate into the bowl of an electric mixer.
- Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.
- Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
- Bake cake in the water bath at 300 degrees F (150 degrees C) for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.
Nutrition Facts : Calories 340.9 calories, Carbohydrate 27.5 g, Cholesterol 101.6 mg, Fat 24 g, Fiber 2.4 g, Protein 4.6 g, SaturatedFat 14.4 g, Sodium 66 mg, Sugar 23.8 g
FLOURLESS BITTERSWEET CHOCOLATE CAKE
This flourless cake is glazed with dark chocolate and further drizzled with milk chocolate from the cookbook "Chocolate Passion"
Provided by Poppy
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Position a rack in the center of the oven and preheat to 350°F.
- Butter the bottom and sides of a 9-inch springform pan. Line the bottom of the pan with a round of parchment or waxed paper, butter the paper.
- In a medium saucepan, combine the chocolate and butter.
- Cook over low heat, stirring constantly with a wooden spoon, until the chocolate and butter are melted.
- Gently whisk until smooth.
- Remove from the heat and stir in the cognac.
- Let cool.
- In a medium bowl, whisk together the egg yolks and 1/2 cup of the sugar until well blended.
- Stir in the melted chocolate mixture.
- In the 4 1/2-quart bowl of a heavy-duty electric mixer, using the wire whip attachment, beat the egg whites at medium speed until frothy.
- Increase the speed to medium-high and beat the egg whites until soft peaks start to form.
- One tablespoon at a time, beat in the remaining 2 tablespoons of sugar.
- Continue beating until the egg whites are stiff but not dry.
- Using a large rubber spatula, gently fold the beaten egg whites into the chocolate mixture in 3 additions.
- Do not overmix.
- Pour the batter into the prepared pan.
- Bake until the cake is puffed and a tester inserted into the center comes out with moist crumbs attached, about 30 minutes.
- Transfer the pan to a wire rack and cool for 10 minutes.
- Using a small sharp knife, cut around the sides of the cake to loosen it.
- Release the panside.
- Invert the cake onto a wire rack.
- Peel off the parchment paper and cool the cake completely.
- Wrap in plastic and refrigerate overnight.
- Make the chocolate glaze.
- Place the chocolate in a medium bowl.
- In a small saucepan, bring the heavy cream to a gentle boil.
- Using a wire whisk, stir in the honey.
- Pour the hot cream mixture over the chocolate and let the mixture stand for 30 seconds to melt the chocolate.
- Whisk the mixture until smooth.
- Cover the surface of the glaze with plastic wrap and set aside at room temperature for 30 minutes or until slightly thickened.
- Assemble the cake.
- Remove the cake from the refrigerator and remove the plastic wrap from the cake.
- Place the cake on a wire rack set over a baking sheet.
- Using a metal spatula, spread the raspberry preserves evenly over the top and sides of the cake.
- Pour the chocolate glaze over the cake, covering it completely; spread evenly with a metal spatula.
- Drizzle the top of the glazed cake with the melted milk chocolate.
- Serve the cake immediately, or refrigerate.
- Bring the cake to room temperature before serving.
HOLIDAY FLOURLESS CHOCOLATE CAKE
This cake is really really good. I believe it's from an Emeril cookbook. This is for the chocolate lovers out there.....
Provided by Miss Erin C.
Categories Dessert
Time 1h4m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Grease 9" springform pan with 1 tablespoons of butter, dust with flour.
- In metal bowl over double boiler, melt remaining butter and chocolate, remove from heat
- Use mixer to beat yolks together with sugar and vanilla.
- Beat whites and salt together until stiff.
- Fold chocolate mixture into yolk mixture a little at a time.
- Fold in egg whites.
- Pour into springform pan.
- Bake 40 minutes until spongy.
- Remove from oven, remove springform, cool completely.
- When cake is cool, prepare icing.
- Mix together chocolate and cream over double boiler until smooth.
- Spread over cake.
- Top with raspberries and whipped cream.
Nutrition Facts : Calories 741.7, Fat 65.9, SaturatedFat 39.9, Cholesterol 217.8, Sodium 280.8, Carbohydrate 49.1, Fiber 12.8, Sugar 26, Protein 15.8
FLOURLESS CHOCOLATE CAKE WITH CARAMEL SAUCE
Make and share this Flourless Chocolate Cake with Caramel Sauce recipe from Food.com.
Provided by KiraMichelle
Categories Dessert
Time 55m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Butter 10-inch springform pan.
- Line bottom with wax paper.
- Stir butter and chocolate in heavy large saucepan over low heat until melted.
- Mix sugar and cocoa in large bowl.
- Add eggs, whisk until well blended.
- Whisk in chocolate-butter mixture.
- Pour batter into prepared pan.
- Bake until tester inserted into center comes out clean, about 45 minutes.
- Cool cake completely in pan on rack.
- Release cake from pan.
- For Caramel Sauce, stir sugar, water and lemon juice in heavy medium saucepan over low heat until sugar dissolves.
- Increase heat.
- Boil without stirring until syrup is deep amber color, about 7 minutes.
- Remove from heat.
- Add cream.
- Return to low heat.
- Stir until smooth.
- Add butter, whisk until smooth.
- Cut cake into wedges.
- If desired, arrange wedges on baking sheet and rewarm in 350 oven for 10 minutes.
- Rewarm caramel sauce over medium-low heat, stirring often.
- Place warm cake on plate and drizzle with caramel.
- Serve with vanilla ice cream.
DEATH BY CHOCOLATE FLOURLESS CAKE
This recipe is from Bon Appetit. It is truly "Death by Chocolate." It's a rich and moist flourless cake. Next time, I will try adding less corn syrup to the glaze. It makes the glaze cloyingly sweet.
Provided by Reddyrat
Categories Dessert
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- For the cake: Preheat oven to 350 degrees.
- Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper and butter the paper. Wrap outside of pan with foil.
- Stir chocolate and butter in medium saucepan over low heat until melted and smooth. Remove from heat. Cool to lukewarm, stirring often.
- Beat egg yolks and 6 tablespoons sugar in large bowl until mixture is thick and pale, about 3 minutes if you use an electric mixer.
- Fold chocolate mixture and vanilla extract into yolk mixture.
- 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 whites into chocolate mixture in 3 additions. Pour batter into prepared pan.
- Bake about 50 minutes or until cake top is puffed and cracked and tester inserted into center comes out with some moist crumbs attached, about 50 minutes. Cool cake in pan on rack. Don't worry if the cake falls.
- Cut around pan sides to loosen cake and then remove pan sides. Invert cake onto a plate. Peel off parchment paper.
- For the glaze: Bring cream and corn syrup to simmer in medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth.
- To finish: Spread 1/2 cup glaze smoothly over top and sides of cake. Freeze until almost set, about 3 minutes.
- Pour remaining glaze over cake; smooth sides and top. Place cake on platter. Chill until glaze is firm, about 1 hour. Serve at room temperature.
Nutrition Facts : Calories 369.1, Fat 28.8, SaturatedFat 17.2, Cholesterol 149.8, Sodium 66.7, Carbohydrate 30.1, Fiber 3.5, Sugar 16.7, Protein 6.2
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FLOURLESS CHOCOLATE CAKE - SAVOR THE BEST
From savorthebest.com
Reviews 43Calories 557 per servingCategory Desserts
- Preheat the oven to 425°F. Grease an 8 inch springform pan and line the bottom of the pan with parchment paper. Wrap the outside of the pan with heavy duty foil.
- Combine the butter and chocolate in a large bowl. Place the bowl over a pan of hot water and stir occasionally until the chocolate is completely melted. (You can also melt the chocolate and butter in the microwave if you stop the microwave every 15 to 20 seconds to stir).
- Optional step: While the eggs are still in their shells, place them in warm water (about body temperature or slightly warmer) for about 10 minutes. Warm Eggs will beat with a higher volume.
- Crack the eggs into a large mixing bowl and whisk until tripled in volume and soft peaks form. This may take 4 to 5 minutes.
FLOURLESS CHOCOLATE CAKE - ONCE UPON A CHEF
From onceuponachef.com
Cuisine AmericanCategory DessertsServings 10-12Calories 401 per serving
- Preheat the oven to 350°F and set an oven rack in the middle position. Grease a 9-inch springform pan with nonstick cooking spray.
- In a large microwave-safe bowl, melt the butter in the microwave until hot and foamy (careful not to boil it, or it will splatter all over your microwave). Add the chocolate and espresso powder (if using), and whisk until the chocolate is completely melted and smooth. (If necessary, pop the bowl back into the microwave for 20 seconds to melt any remaining bits of chocolate.)
- Add the granulated sugar to the melted chocolate mixture. Using an electric mixer, beat on low speed until well combined, about 30 seconds. Add the eggs one at a time, beating on low speed between each addition for about 20 seconds. Quickly beat in the vanilla. Add the cocoa powder and mix on low speed until evenly incorporated. Pour the batter into the prepared pan and bake for 32 to 35 minutes, or until the cake is puffed and set (it will likely crack a bit on top; that's normal and part of the charm of the cake). It's a little tricky to test for doneness, but if you insert a toothpick or cake tester into the center of the cake through one of the cracks, you should get wet crumbs. Let the cake cool on a rack for 15 minutes, then remove the ring on the springform pan and allow the cake to cool completely.
- No more than 3 hours before serving, make the topping. In the bowl of an electric mixer fitted with the whisk attachment (or beaters), whip the heavy cream until slightly thickened. Sprinkle the confectioners' sugar over the cream and beat until soft, pillowy peaks form. Do not overbeat.
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