Flourless Chocolate Cake With Caramel Sauce Food

WARM FLOURLESS CHOCOLATE CAKE WITH CARAMEL SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom of a 10 inch springform pan, and line with parchment paper.
• Melt the butter in a large saucepan over low heat. Stir in chocolate, and continue to stir until almost melted. Remove from heat, and stir until melted and smooth. In a large bowl, stir together 1 1/4 cups sugar and the cocoa powder. Whisk in the eggs until well blended, then whisk in the chocolate and butter. Pour the batter into the prepared pan.
• Bake for about 45 minutes in the preheated oven. The cake is ready when the edges have nicely puffed and the surface is firm except for a small spot in the center that will jiggle when the pan is gently shaken. Cool cake in the pan over a wire rack. Run a knife around the sides of the pan to loosen the cake, then remove the sides of the pan, and invert onto a serving plate. Remove the parchment paper.
• In a heavy saucepan, stir together 1 1/2 cups of sugar, water, and lemon juice. Bring to a boil over medium heat, and cook without stirring until the syrup is a deep amber color. For an accurate color check, dip a metal spoon into the syrup and lift it out of the pan to check the color. Once the syrup is amber, remove from the heat. Gradually stir in the cream. The mixture will bubble vigorously. If lumps form, stir gently over low heat to dissolve them. Stir in 2 tablespoons of butter.
• Cut the cake into wedges while warm, and serve with caramel sauce spooned over it. You can also chill the cake and sauce, then warm again before serving.

FLOURLESS CHOCOLATE CAKE WITH CARAMEL SAUCE

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.

PRETZEL-CRUSTED FLOURLESS CHOCOLATE CAKE WITH SAUTEED SPICED PEARS AND SALTED CARAMEL SAUCE

Steps:

• For the pretzel crust: In a food processor, pulse the pretzels, sugar and butter together until nearly as fine as graham cracker crumbs.
• Line a 9-inch cake pan with parchment and press the pretzel crumbs into the base.
• Bake in a preheated 350-degree oven for 10 minutes. Cool on a rack.
• Once cooled, scatter the caramel pieces over the top and set aside
• For the flourless chocolate cake: Adjust the oven to 425 degrees F.
• Melt the chocolate and butter in a double boiler over medium heat.
• In a stand mixer fitted with the whisk attachment, whip the egg whites on medium-high speed until they reach medium peaks.
• Add the sugar and whip to stiff peaks. Add the egg yolks and whip for two minutes.
• Fold in the chocolate mixture in three stages, being careful not to deflate the batter.
• Pour the batter into the pretzel crust, and bake for 15 minutes. When done, the center should feel slightly bouncy, but an inserted cake tester should come out like a moist brownie batter.
• Allow the cake to cool overnight before unmolding.
• For the spice blend: In a small bowl, mix together the cinnamon, ginger and star anise until well blended. Set aside.
• For the sauteed pears: In a saute pan over medium heat, saute the pears until slightly translucent.
• Add the sugar and 1/2 tablespoon of the spice blend, and cook until the pears are tender and their juices slightly thickened. Allow to cool before use.
• For the salted caramel sauce: In a large pot, combine the sugar, water, corn syrup and salt. Cook until the mixture acquires a nice amber color, indicating it has reached the caramel stage (325 degrees F on a candy thermometer). Remove from the heat.
• Gently heat the cream in the microwave, then add it slowly to the caramel (be very careful¿the mixture will bubble up!).
• Once all cream is added, stir in the butter. Taste and season with more salt if necessary. Let cool.
• To finish: Top the cake with sauteed pears and pour caramel over. Chill until the caramel sets.
• Serve with brandy-flavored sweetened whipped cream.

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 CAKE WITH CARAMEL SAUCE

Steps:

• For cake:
• Preheat oven to 350°F. Butter 10-inch-diameter springform pan. Line bottom with waxed 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. Run knife around pan sides to loosen cake. Release pan sides. (Can be made 1 day ahead. Cover and refrigerate.)
• 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 in cream (mixture will bubble vigorously). Return to low heat; stir until any bits of caramel dissolve. Add butter; whisk until smooth. (Can be made 1 day ahead. Cover and chill.)
• Cut cake into wedges. If desired, arrange wedges on baking sheet and rewarm in 350°F oven 10 minutes. Rewarm caramel sauce over medium-low heat, stirring often. Place 1 cake wedge on each plate. Drizzle with warm caramel sauce. Serve with ice cream.

FLOURLESS CHOCOLATE CAKE I

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.

FLOURLESS CHOCOLATE-DATE CAKE

Steps:

• In a small saucepan over medium-low heat, bring dates and bourbon to a simmer; cook, stirring, until almost all of liquid is absorbed. Remove from heat; cover and let cool. Purée in a food processor until smooth. (You should have about 1 cup.)
• Preheat oven to 325°F. Butter a 9-inch springform pan. Line bottom with parchment; butter parchment. Dust pan with cocoa, tapping out any excess.
• In a heatproof bowl set over (not in) a pan of simmering water, melt butter and chocolate, whisking until smooth. Remove from heat. Whisk in 2/3 cup date purée. Let cool; whisk in egg yolks, kosher salt, and cinnamon.
• Beat egg whites on medium-high speed until soft peaks form, about 2 minutes. Slowly add 1/4 cup sugar, beating until stiff glossy peaks form. Fold one-third of whites into chocolate mixture, then fold in remaining whites. Transfer to prepared pan, smoothing top with an offset spatula.
• Bake until set, cracking a bit on edges, and shiny in center, about 30 minutes. Transfer pan to a wire rack and let cool completely. Run a paring knife around sides of pan; remove from pan and transfer to a cake plate.
• In a small saucepan over medium-high heat, bring remaining 1 cup sugar and 1/4 cup water to a boil, stirring until sugar is dissolved. Let boil, without stirring, until deep golden brown, swirling pan to color evenly, and washing down sides of pan with a wet pastry brush to keep crystals from forming, 10 to 11 minutes. Remove from heat; carefully pour in cream (it will spatter), stirring to combine. Stir in remaining 1/3 cup date purée. Pass caramel through a fine sieve to remove lumps. Let cool until thick but pourable, about 30 minutes.
• Pour caramel over cake, spreading with an offset spatula so it drips over sides. Sprinkle with flaky salt. Slice cake with a knife dipped in hot water, then wiped down between slices; serve with whipped cream.

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.