Flourless Chocolate Cake With Rosemary Ganache Food

FLOURLESS CHOCOLATE CAKE WITH CHOCOLATE GANACHE

Steps:

• Preheat oven to 375 °F. Lightly grease a 9" removable bottom tart pan, springform pan, or cake pan. If using a cake pan, cut a piece of parchment paper to fit, place it in the bottom of the pan, and grease the parchment paper.
• Combine the semisweet chocolate and butter in a large microwave-safe bowl. Heat at 50% power in 1 minute increments until the butter is melted and the chocolate is soft, whisking between each microwave session. Whisk until the chocolate completely melts. Whisk in the sugar, salt, and vanilla. Add in the eggs, whisking until smooth, followed by the cocoa powder. Mix just to combine.
• Pour the batter into the prepared pan and bake for 20 minutes. The top should be just set, and an instant-read thermometer should register at least 200 °F when inserted into the center of the cake.
• Remove the cake from the oven and cool in the pan for 5 minutes. Loosen the edges with a knife and remove the sides (tart or springform pan) or invert onto a wire rack (cake pan) to fully cool.
• Combine the bittersweet chocolate and cream in a microwave-safe bowl and heat until the cream is hot, but not yet simmering. Remove from the microwave and stir with a spoon until the chocolate melts and the mixture is completely smooth. Spoon the ganache over the cake, spreading to almost the edges with an offset spatula. Add berries or sprinkle almonds on the ganache before it sets. Allow the ganache to fully cool before serving.

FLOURLESS CHOCOLATE CAKE WITH ROSEMARY GANACHE

Steps:

• Line the bottom of a greased 9-in. springform pan with parchment; grease the paper. Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan; set aside., In a large heavy saucepan, combine the chocolate, butter and wine over low heat, stirring constantly while melting. Remove from the heat. Cool to room temperature., Meanwhile, in a large bowl, beat the eggs, sugar and vanilla until frothy and doubled in volume, about 5 minutes. Gradually fold eggs into chocolate mixture, one-third at a time, until well blended. Pour into prepared pan. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 350° for 28-32 minutes or until outer edges are set (center will jiggle). Remove springform pan from water bath. Cool completely on a wire rack., Carefully run a knife around edge of pan to loosen; remove sides of pan. Invert onto a serving platter; remove parchment., Place chocolate in a small bowl. In a small saucepan, bring cream and rosemary just to a boil. Remove from the heat; discard rosemary. Pour cream over chocolate; whisk until smooth. Cool slightly, stirring occasionally. Pour over cake. Chill until set.

CHOCOLATE GANACHE CAKE

Steps:

• Preheat the oven to 325 degrees. Butter and flour an 8-inch round cake pan, then line the bottom with parchment paper.
• Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, one at a time. Mix in the chocolate syrup and vanilla. Add the flour and mix until just combined. Don't overbeat, or the cake will be tough.
• Pour the batter into the pan and bake for 40 to 45 minutes, or until just set in the middle. Don't overbake! Let cool thoroughly in the pan.
• For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
• Place the cake upside down on a wire rack and pour the glaze evenly over the top, making sure to cover the entire cake and sides. You can tilt the rack to smooth the glaze. Decorate with candied violets, if desired, or gently crumble the gold leaf and place it on the center of the cake. Do not refrigerate.

FLOURLESS CHOCOLATE CAKE

Steps:

• Preheat the oven to 375 degrees F. Spray an 8-inch round cake pan with nonstick butter spray and line bottom with parchment.
• Put the chocolate, butter, vanilla and hazelnut liqueur in a large bowl on top of a double boiler. Stir the mixture frequently until combined and smooth. Remove the chocolate from heat and put the bowl into an "ice bath" to cool the chocolate.
• Cook's Note: This step is important so the eggs will not cook when added to the chocolate. Mix in the sugar and cocoa powder. Stir in the eggs and pour into the prepared cake pan. Put the cake pan on a sheet tray and bake for 20 to 25 minutes.
• Remove the cake from the oven and invert onto a rack over a sheet pan lined with parchment paper. Pour the ganache over the cake. Allow the cake to cool and set for 10 minutes before serving. Garnish with fresh berries and powdered sugar.
• Put the chocolate into a large bowl. Heat the cream in a small pot, over low heat, until hot to the touch. Pour the hot cream over the chocolate. Mix well with a rubber spatula until the chocolate melts.

FLOURLESS CHOCOLATE CAKE WITH CHOCOLATE GLAZE

Steps:

• Make cake:
• Preheat oven to 350°F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper or waxed paper; butter paper. Wrap outside of pan with foil. Stir chocolate and butter in heavy 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 whites into chocolate mixture in 3 additions. Pour batter into prepared pan.
• Bake cake until 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 (cake will fall).
• 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 tart pan bottom or cardboard round atop cake. Invert cake onto tart pan bottom. Peel off parchment paper.
• Make 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. 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. (Can be made 1 day ahead. Cover with cake dome; store at room temperature.) Garnish with chocolate shavings or leaves. Serve at room temperature.

EASY FLOURLESS CHOCOLATE CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 10-inch cake pan with oil.
• Combine chocolate, butter, and sugar in a double boiler over simmering water; cook, stirring frequently and scraping down the sides with a rubber spatula, until melted and smooth, about 5 minutes.
• Pour chocolate mixture into the bowl of a stand mixer fitted with the paddle attachment; beat on low speed until cooled, about 5 minutes. Increase speed to medium; beat in eggs one at a time. Add water and vanilla extract; beat on low speed until blended. Pour into the prepared pan.
• Place cake pan inside a large baking dish. Pour enough water into the baking dish to come halfway up the sides of the cake pan.
• Bake cake in the preheated oven until a knife inserted into the center comes out clean, about 1 hour. Allow cake to cool in the water bath, about 1 hour. Transfer to the refrigerator; chill until firm, 8 hours to overnight.

FLOURLESS DARK CHOCOLATE CAKE

Steps:

• Place egg whites in a small bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Coat a 9-in. springform pan with cooking spray; place on a baking sheet., In a small saucepan, melt butter and chocolate over low heat, stirring constantly. Remove from heat; cool slightly. In a large bowl, beat egg yolks on high speed 3 minutes or until slightly thickened. Gradually add 1/3 cup sugar, beating until thick and lemon-colored. Beat in baby food, vanilla and the chocolate mixture., With clean beaters, beat egg whites on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold a fourth of the whites into chocolate mixture, then fold in remaining whites. , Pour into prepared pan. Bake until a toothpick inserted in center comes out with moist crumbs, 30-35 minutes. Cool on a wire rack 20 minutes. Loosen sides from pan with a knife; remove rim from pan. Cool cake completely. Dust with confectioners' sugar before serving.

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

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.

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 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.