FLOURLESS CHOCOLATE CAKE
Chocolate lovers will adore this dessert. The edges and top develop a delicately crisp crust while the center remains moist and fudgy.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h10m
Number Of Ingredients 6
Steps:
- Preheat the oven to 275 degrees with the rack in the center. Butter the bottom and sides of a 9-inch springform pan. Set aside.
- Place butter and chocolate in a large heatproof bowl and microwave in 30-second increments, stirring each time, until completely melted. Let cool slightly. Whisk in egg yolks.
- In a large bowl, beat egg whites until soft peaks form. Gradually add granulated sugar, and continue beating until glossy stiff peaks form. Whisk 1/4 of the egg whites into the chocolate mixture; then gently fold in remaining egg whites.
- Pour batter into the prepared pan, and smooth the top with a rubber spatula. Bake until the cake pulls away from the sides of the pan and is set in the center, 45 to 50 minutes. Cool completely on a wire rack; remove sides of pan. Serve at room temperature, dusted with confectioners' sugar. Serve with whipped cream, if desired.
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
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.
FLOURLESS CHOCOLATE CAKE... DECADENT
Make and share this Flourless Chocolate Cake... Decadent recipe from Food.com.
Provided by Megannnnnnnn
Categories Dessert
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F. Butter and flour a 10-inch round cake pan.
- Combine the butter and chocolate and melt in a double boiler over barely simmering water. Whisk together the egg yolks, salt, and all but 3 tablespoons of the sugar. Stir the melted chocolate into the egg yolks until thoroughly combined.
- With an electric mixer, on medium speed, beat the egg whites until soft peaks form. Gradually beat in the remaining sugar and continue to whip until the egg whites are stiff, but not dry,
- Carefully fold the chocolate mixture into the egg whites. Pour into the prepared pan. Bake for 1 hour and 15 minutes. Turn out onto a rack immediately. As the cake cools, the center will sink and crack - do not worry.
- Dust the cake with powdered sugar or decorate the top with melted chocolate and serve with unsweetened whipped cream.
Nutrition Facts : Calories 282.8, Fat 19.5, SaturatedFat 11, Cholesterol 216.9, Sodium 86.2, Carbohydrate 22.6, Sugar 22.6, Protein 5.4
ALLRECIPES FLOURLESS CHOCOLATE CAKE
As if this flourless dark chocolate cake's flavor wasn't glorious enough on its own, the texture is dense and luscious.
Provided by Sara Quessenberry
Time 2h
Number Of Ingredients 8
Steps:
- Heat oven to 350° F. Butter a 9-inch springform pan and dust with cocoa powder.
- In a medium saucepan, heat the butter with ¼ cup of the heavy cream over medium-low heat until the butter is melted. Add the chocolate and stir until melted and smooth; remove from heat.
- In a medium bowl, whisk together the eggs, granulated sugar, and cocoa powder. Whisk in the chocolate mixture.
- Transfer the batter to the prepared pan and bake until puffed and set, 35 to 40 minutes. Let cool in the pan for 1 hour. Run a knife around the edge of the cake before unmolding.
- Using an electric mixer, beat the remaining 1 cup of heavy cream with the crème fraîche and confectioners' sugar until soft peaks form. Dust the cake with cocoa (or confectioners' sugar) and serve with the whipped cream mixture.
Nutrition Facts : Calories 530 kcal, Carbohydrate 37 g, Cholesterol 203 mg, Protein 6 g, SaturatedFat 26 g, Sodium 53 mg, Sugar 32 g, Fat 44 g, UnsaturatedFat 0 g
FLOURLESS CHOCOLATE CAKE
From Victoria magazine in 1993, not sure which issue. It's a bit fussy to make, but SO worth it! Truly a chocoholic's paradise! It is a bit like a fallen chocolate souffle; it puffs up during cooking, then collapses into a dense, rich cake. Be sure to use the very highest quality ingredients--especially the chocolate--that you can afford; you can really taste the quality here, so it definitely counts. I like to use Scharffen Berger or Valrhona chocolate. You will need a baking pan with a flat bottom somewhat larger than your cake pan and enough hot water to make a bain marie (hot water bath); if you've never cooked with one before, don't let it worry you--they aren't difficult to use, and they give such nice results. Times are estimated, but cooling and other minimal "sitting" times are included with cooking time. I'd definitely suggest making this the day before you need it.
Provided by Halcyon Eve
Time 15h30m
Yield 1 cake, 12-14 serving(s)
Number Of Ingredients 8
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.
DECADENT FLOURLESS CHOCOLATE CAKE
A rich flourless chocolate cake that is also nut and gluten-free. For a gluten-free diet check the chocolate and cream is suitable. The cake can be varied by using different liqueurs in place of the brandy- Cointreau, Frangelico, Kahlua, Grand Marnier or Tia Maria. Can also use espresso coffee instead of the alcohol or just leave out the tablespoon of alcohol altogether. Serve with extra cream and strawberries or simpley serve dusted with extra icing sugar/superfine sugar . We have a man that sells books that leaves a collection of books each fortnight where I work. This recipe was from one of these books and was selected by a workmate as being suitable for my gluten-free diet. I baked it and took it to work to share with everyone. It was a hit with everyone :)
Provided by Jubes
Categories Dessert
Time 1h20m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 180°C / 350°F Grease well a 22cm round cake tin and line the base with baking paper. This cake is best cooked in a tin that has a removable base as it is much easier to remove from the tin for serving.
- Place the sugar and eggs in a bowl, beat together for 10 minutes, or until creamy, using a stand mixer/electric beaters.
- Meanwhile, chop the chocolate into small pieces and place in a heatproof bowl. Bring a saucepan of water to the boil and then remove it from the heat. Sit the bowl of chocolate over the saucepan of water, making sure that the water does not touch the bottom or sides of the bowl. Stir occasionally until the chocolate has melted.
- Add the brandy, cinnamon and chocolate to the beaten egg mixture.
- Lightly fold in the double thick cream to the mixture.
- Pour mixture into the prepared cake tin and bake for one hour, or until a skewer comes out clean. Remove from the oven and allow the cake to cool in the tin.
- Run a knife carefully around the edges of the cake before removing from the tin. Dust with icing sugar to serve and serve with a dollop of cream and a strawberry.
- NOTE: This is a very moist thick cake. It will sink a little in the middle as it cools.
Nutrition Facts : Calories 255, Fat 21.8, SaturatedFat 13, Cholesterol 95.2, Sodium 41.8, Carbohydrate 17.4, Fiber 4.5, Sugar 9, Protein 6.1
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.
BEST FLOURLESS CHOCOLATE CAKE RECIPE
This is the Best Flourless Chocolate Cake Recipe you'll ever make or eat. It is a gluten-free dessert for serious chocolate lovers that's made with only 7 ingredients. It's a delicious & elegant make-ahead treat for any special occasion. Watch the video and follow our step-by-step instructions to ensure it turns out perfectly.
Provided by Laura
Categories Dessert
Time 13h
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F. Grease one 9" round cake pan (or glass pie plate) and set aside. (Note: I always cut a piece of parchment paper into a circle with "handles" and place it on the bottom of the pan. Then I grease the pan with the parchment paper in it).
- In a small saucepan over medium heat combine the water, salt and sugar. Whisk every 60 seconds until completely dissolved and set aside.
- Melt the chocolate chips (in the microwave or in a double boiler) and pour into the bowl of a standing mixer.
- Cut the butter into 1 TBS pieces and beat it into the chocolate, 1 piece at a time.
- Mix in the warm sugar/water mixture until combined.
- Slowly beat in the eggs, one at a time until completely smooth.
- Add vanilla and mix until just combined.
- Pour the batter into the prepared pan.
- Put the cake pan in a larger pan and fill the larger pan with boiling water until it reaches halfway up the sides of your cake pan. Be very careful not to get water into the cake! I like to put the pan with the cake in it on the oven rack before pouring the water. That way I just have to slide it in and close the door!
- Bake cake in the water bath at 300 degrees F for 45 minutes. The center will still look wet, but the edge will look done.
- Remove the cake from the water bath and let it cool on a wire rack.
- Chill cake overnight (or for at least 6 hours) in the pan!
- Carefully lift the parchment paper out of the pan and the cake with it. Put it on a serving plate and sprinkle with powdered sugar! Serve with fresh berries, ice cream, etc!
Nutrition Facts : Calories 422 kcal, Carbohydrate 39.2 g, Protein 5.1 g, Fat 30.5 g, SaturatedFat 18.1 g, Cholesterol 134 mg, Fiber 2.5 g, Sugar 35.5 g, ServingSize 1 slice, UnsaturatedFat 10.5 g
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 CHOCOLATE CAKE
Steps:
- Preheat oven to 325 degrees F.
- Using 1/2 tablespoon butter grease a 9-inch springform pan and line bottom with a parchment round. Cover pan underneath and along sides with foil and set in a roasting pan. Bring a medium saucepan of water to boil.
- Combine the chocolate, butter, and Kahlua in a metal bowl set over simmering water or in the top of a double boiler. Melt the mixture, stirring constantly, until smooth and creamy, about 5 minutes; reserve.
- Meanwhile combine eggs, sugar, vanilla, and salt in a large bowl and whisk with an electric mixer until frothy and almost doubled in volume, about 5 to 10 minutes. Fold 1/3 of egg mixture into chocolate mixture using a rubber spatula. Repeat this process 2 more times - until all of egg mixture has been folded into chocolate mixture.
- Pour batter into prepared springform pan and place in the roasting pan. Pour enough boiling water into the roasting pan to come about halfway up the sides. Bake until cake has risen slightly and edges are just beginning to set, about 40 to 45 minutes. Remove cake from roasting pan and cool on wire rack to room temperature. Remove foil, cover, and refrigerate overnight.
- Remove cake from refrigerator about 30 minutes before serving. Remove springform pan sides, invert cake onto a large plate, and peel away parchment paper from bottom. Reinvert cake on another large plate or serving platter and garnish with confectioners' sugar or cocoa powder immediately before serving.
FLOURLESS CHOCOLATE CAKE
Treat someone to this flourless chocolate cake. It's ideal for anyone following a gluten-free diet, and makes an irresistible dessert with fresh berries
Provided by Liberty Mendez
Categories Afternoon tea, Dessert, Treat
Time 1h55m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 436 calories, Fat 29 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 31 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium
FLOURLESS CHOCOLATE & ALMOND CAKE
This dense, squidgy chocolate and almond cake is perfect for dessert. It's gluten-free - just ensure your cocoa powder and chocolate are, too
Provided by Barney Desmazery
Categories Dessert
Time 1h20m
Number Of Ingredients 8
Steps:
- Heat the oven to 180C/160C fan/ gas 4 and line the base of a 20cm springform tin with baking parchment. Melt the chocolate and butter in a heatproof bowl set over a pan of just-simmering water, or in the microwave in 20-second bursts. Stir, then leave to cool slightly.
- Meanwhile, tip the eggs and sugar into a second bowl and beat with an electric whisk for 4-5 mins, or until thick and creamy. Add the mascarpone or soft cheese and vanilla, and continue to beat until everything is combined. Lightly fold in the cooled melted chocolate mixture until everything is one even colour, then fold in the almonds. Sift over the cocoa powder and a small pinch of salt, and fold in to combine.
- Scrape the cake batter into the prepared tin. Put the tin on a baking tray and bake for 35-40 mins until the cake is puffed up and has cracked on top. Remove from the oven and leave to cool in the tin for 30-40 mins - it will deflate as it cools. Serve warm as a chocolate pudding, or leave to cool completely and enjoy as a fudgy brownie cake. Dust with extra cocoa powder before serving.
Nutrition Facts : Calories 473 calories, Fat 37 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 23 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium
THE ULTIMATE FLOURLESS CHOCOLATE CAKE
Make and share this The Ultimate Flourless Chocolate Cake recipe from Food.com.
Provided by Mimi Hall
Categories Dessert
Time 2h
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Position a rack in the center of the oven and preheat to temperature to 350 degrees F.
- Butter the bottom and sides of a deep 9 inch round springform pan.
- Line the bottom of the pan with a round of parchment paper and butter the paper.
- In a food processor fitted with the metal blade, process the chocolates, sugar, and coffee 15-20 seconds until finely ground.
- With the motor of the food processor running, pour the boiling water through the feed tube.
- Process 10-15 seconds, until the chocolate is completely melted.
- Scrape down sides of bowl with spatula.
- Add butter and eggs and vanilla and then process about 5 seconds until the mixture is smooth and creamy.
- Scrape chocolate batter into prepared pan and smooth top.
- Bake 55-60 minutes until edges are puffy and center is just set.
- Cool on wire rack for 30 minutes.
- Cover and refrigerate for at least 3 hours.
- Make raspberry sauce with frozen raspberries and sugar in a saucepan over medium heat.
- Cook until sugar is dissolved and berries are just soft. {Don't boil}
- Strain mixture and stir in raspberry liqueur.
- Remove cake from pan by running a thin knife blade around cake to loosen from pan.
- Invert cake onto a plate and peal off paper.
- Refrigerate cake while preparing whipped cream.
- Whip cream with sugar and vanilla to stiff peaks.
- To serve drizzle some raspberry coulis on each plate; cut thin slice of cake and place on plate.
- Garnish slices of cake with a dollop of whipped cream and fresh raspberries.
Nutrition Facts : Calories 738.6, Fat 58.9, SaturatedFat 35.8, Cholesterol 249, Sodium 67.1, Carbohydrate 55.8, Fiber 6.9, Sugar 43.9, Protein 8.9
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.
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.
FLOURLESS CHOCOLATE ALMOND CAKE
Provided by Katie Lee Biegel
Categories dessert
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease a 9-inch springform pan with cooking spray.
- Place a medium saucepot on medium heat and bring 2 1/2 cups of water to a simmer. Place a medium bowl on top of the saucepot and add the semisweet chocolate and coconut oil. Using a heatproof spatula, stir the chocolate until fully melted and combined with the coconut oil, 7 to 10 minutes. Remove the chocolate mixture from the heat and set aside. Leave the saucepot with the water on the stove.
- Place the almonds in a food processor and grind until a powdery consistency is reached. Transfer the almonds to a large bowl and add the quinoa, coconut sugar, baking powder, cinnamon and baking soda. Stir to combine the dry ingredients, then add the melted chocolate mixture, coconut milk, vanilla and eggs and mix until fully incorporated. Pour the cake batter into the prepared pan and bake until a toothpick or cake tester inserted into the center comes out clean, 50 to 55 minutes. Let cool slightly.
- For the ganache: Reheat the water in the saucepot over medium heat to bring to a simmer. Place another medium bowl over the water and add the semisweet chocolate and coconut milk. Using a heatproof spatula, stir the chocolate until fully melted and combined with the coconut milk.
- Drizzle the ganache over the cake, top with raspberries and serve.
More about "flourless chocolate cake food"
FLOURLESS CHOCOLATE CAKE - HEALTHY FOOD GUIDE
From healthyfood.com
- 1 Preheat oven to 180°C. Grease a 20cm round spring-form cake tin. Line the base and sides with baking paper.
- 3 In a saucepan set over a low heat, place spread, chocolate, cocoa powder and coffee mixture and heat, stirring constantly, for 2 minutes, until spread and chocolate are melted. Remove from heat and and set aside to cool slightly.
- 4 In a bowl, place egg yolks and brown sugar and beat using an electric mixer for 5 minutes, or until thick. In a separate bowl, using an electric mixer, beat egg whites until soft peaks form.
FLOURLESS CHOCOLATE CAKE — CHOCOLATE - CONNIE
From chocolateandconnie.com
Cuisine FrenchCategory DessertServings 8Total Time 1 hr 5 mins
FLOURLESS CHOCOLATE CAKE - MY JEWISH LEARNING
From myjewishlearning.com
FLOURLESS CHOCOLATE CAKE - FOODESS
From foodess.com
4.5/5 (2)Servings 8Cuisine AmericanCategory Dessert
- Preheat oven to 350ºF. Grease a 9x2" round cake pan and line the bottom with parchment paper.
- Place chocolate and butter together in a large microwave-safe bowl and microwave on 50% power for two minutes. Stir and continue at 50% power in 30-second intervals until chocolate is 80% melted. At that point, stir vigorously to finish melting (you want to avoid overheating chocolate, which can make it seize and turn grainy).(Alternatively, you can melt the chocolate and butter together in a large heat-safe bowl placed over a pot of simmering water. Ensure the water doesn't actually touch the bowl.)
- Use a strong arm to stir in the sugar completely, then whisk in the eggs about a quarter-cup at a time and fully incorporate before adding another splash. Whisk in vanilla and salt.
- Use a rubber spatula to scrape the batter into the prepared cake pan. Bake for about 35 minutes, until top is cracked and dry, but centre maintains a slight jiggle. Place cake on wire rack and let cool in pan for 20 minutes. It will deflate, this is normal. Place the wire rack on top of the cake, and use two hands to confidently flip the cake over so that it's top-down on the wire rack. Right away, do the same flipping move with a serving plate, inverting the cake a second time so that it's right-side-up on the plate.
SPICED FLOURLESS CHOCOLATE CAKE - MY FOOD AND FAMILY
From myfoodandfamily.com
4/5 (1)Category Chocolate RecipesServings 12Total Time 1 hr 55 mins
- Microwave butter, granulated sugar and chocolate in large microwaveable bowl on HIGH 1 to 1-1/2 min. or until chocolate and butter are completely melted and mixture is well blended, stirring every 30 sec. Cool slightly.
- Whisk eggs in small bowl until blended; gradually stir into chocolate mixture. Stir in coffee and pumpkin pie spice.
FLOURLESS CHOCOLATE CAKE - MY FOOD AND FAMILY
From myfoodandfamily.com
Servings 12Total Time 3 hrs 20 minsCategory DairyCalories 370 per serving
- Microwave butter, chocolate, 3/4 cup granulated sugar and coffee in microwaveable bowl on HIGH 1 to 1-1/2 min. or until butter is melted and chocolate is almost melted. Stir until chocolate is completely melted.
- Beat egg yolks. Add to chocolate mixture with nuts; mix well. Beat egg whites in small bowl with mixer on high speed until foamy. Gradually beat in remaining granulated sugar until stiff peaks form. Gently stir into chocolate mixture just until blended. Spoon into parchment-lined 9-inch springform pan.
- Bake 1 hour or until toothpick inserted in center comes out clean. Cool completely. Sprinkle with powdered sugar and top with berries just before serving.
FLOURLESS CHOCOLATE CAKE (WITH MOCHA WHIPPED CREAM ...
From sallysbakingaddiction.com
4.8/5 (87)Category Dessert
- Preheat oven to 350°F (177°C). Make sure you have a bottom oven rack and a center oven rack in place for step 5. Grease an 8-inch round cake pan, line with a parchment paper round, then grease the parchment paper. Parchment paper helps the cake seamlessly release from the pan. The cake WILL stick unless it’s lined and generously greased. (Trust me!)
- Cut the butter into pieces so it melts evenly. Place in a large heat-proof bowl. Add chopped chocolate. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth. Let cool for 2-3 minutes. You can use a double boiler for this step if desired.
- Whisk the sugar, espresso powder, and vanilla extract into the chocolate mixture. Whisk in the eggs until smooth. The mixture will be heavy and tacky, like brownie batter. Whisk in the cocoa powder, salt, and baking powder (if using).
FLOURLESS CHOCOLATE CAKE - SIMPLY DELICIOUS
From simply-delicious-food.com
4.5/5 (31)Total Time 45 minsCategory DessertCalories 308 per serving
- Pre-heat the oven to 180ºC/350ºF. Grease a springform cake pan with soft butter then line with baking paper.
- In the meantime, melt the chocolate and butter over a double boiler until smooth and glossy. Stir in the vanilla and allow to cool for a few minutes.
FLOURLESS CHOCOLATE CAKE RECIPE - REAL SIMPLE
From realsimple.com
3/5 (55)Total Time 1 hrCategory DessertsCalories 198 per serving
- Soak the prunes in boiling water until very soft, 20 to 30 minutes. Heat oven to 325° F. Butter a 9-inch springform pan and dust with cocoa, tapping out the excess.
- Drain the prunes and transfer to a food processor. Process until finely chopped, 10 to 15 seconds.
- Place the chocolate and butter in a large microwave-safe bowl. Microwave on high in 30-second intervals, stirring in between each, until melted and smooth. Add the prunes, egg yolks, vanilla, and salt and whisk to combine.
- Beat the egg whites in a large bowl with an electric mixer on medium-high until soft peak forms, 2 to 3 minutes. Continue beating, slowly adding the sugar, until stiff peak forms, 1 to 2 minutes more. Gently fold the egg whites into the chocolate mixture.
FLOURLESS CHOCOLATE CAKE RECIPE - EMERIL LAGASSE | FOOD & WINE
From foodandwine.com
5/5 Servings 16
- Preheat the oven to 325°F. Using the 1/2 tablespoon butter, grease a 9-inch springform pan. Line the bottom of the pan with a parchment round. Tightly cover the pan underneath and along the outer sides with foil and set in a roasting pan. Bring a medium saucepan of water to boil.
- Combine the butter, chocolate and Kahlúa in a metal bowl set over simmering water or in the top of a double boiler. Melt the chocolate, stirring constantly, until smooth and creamy, about 5 minutes; reserve.
- Meanwhile, combine the eggs, sugar, vanilla and salt in a large bowl and beat with an electric mixer until frothy and almost doubled in volume, about 5 minutes. Fold 1/3 of the egg mixture into the chocolate mixture with a rubber spatula. Repeat this process 2 more times until all of the egg mixture has been folded into the chocolate.
- Pour the batter into the prepared springform pan and add enough boiling water to the roasting pan to come halfway up the side of the springform. Bake until the cake has risen slightly and the edges are just beginning to set, about 25 minutes. Remove the cake from the roasting pan and cool on a wire rack to room temperature. Remove the foil, cover and refrigerate overnight.
FLOURLESS CHOCOLATE CAKE - KING ARTHUR BAKING
From kingarthurbaking.com
4.8/5 (596)Total Time 1 hr 38 minsServings 1Calories 300 per serving
- 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.
FLOURLESS CHOCOLATE CAKE WITH GANACHE - THE FOOD CHARLATAN
From thefoodcharlatan.com
4.7/5 (9)Total Time 40 minsCategory DessertCalories 529 per serving
- Preheat your oven to 325 degrees F. Spray an 8-inch springform pan with nonstick spray, along the bottom and up the sides.* Set aside.In a large microwaveable bowl, add 1 cup + 2 tablespoons semi sweet chocolate chips and 1 cup salted butter.
- Be careful, chocolate scorches easily, so keep an eye on it.Add 1/4 cup packed brown sugar, 1/2 cup sugar, 1/4 teaspoon salt, and 1 and 1/2 teaspoons vanilla.
FLOURLESS CHOCOLATE CAKE {EASY} - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
4.9/5 (116)Calories 292 per servingCategory Dessert
- Preheat oven to 375 degrees F. Grease an 8-Inch round cake pan with nonstick cooking spray. Cut a piece of parchment to fit the bottom of the pan. Place it in the bottom of the pan and spray it with nonstick cooking spray. Set aside.
- To make the cake, put the chocolate and butter in a large microwave-safe bowl, and heat until the butter is melted and the chips are soft, about one minute. Stir until the chocolate is melted and the mixture is smooth. If you need to reheat, do for 10 seconds at a time and stir.
- Add the eggs and stir until smooth. Add the cocoa powder and stir until just combined. Don't over mix.
FLOURLESS CHOCOLATE CAKE - MRFOOD.COM
From mrfood.com
4/5 (6)Estimated Reading Time 1 minCategory Cakes
FLOURLESS CHOCOLATE CAKE - BEAR NAKED FOOD
From bearnakedfood.com
Servings 8-10Estimated Reading Time 4 minsCategory Baking, DessertTotal Time 1 hr
FLOURLESS CHOCOLATE & HAZELNUT CAKE RECIPE | PEOPLE.COM
From people.com
Category FoodTotal Time 1 hr 30 mins
FLOURLESS CHOCOLATE CAKE RECIPE - EPICURIOUS
From epicurious.com
5/5 (417)Servings 1
TORTA CAPRESE - FLOURLESS CHOCOLATE CAKE - FOOD LOVER'S ...
From foodloversodyssey.com
Estimated Reading Time 6 mins
HELEN GOH'S RIGO JANCSI CAKE (FLOURLESS CHOCOLATE MOUSSE ...
From goodfood.com.au
Servings 2Total Time 2 hrsCategory Dessert
FLOURLESS CHOCOLATE CAKE RECIPE - BBC FOOD
From bbc.co.uk
Servings 8-10Category Cakes And Baking
FLOURLESS CHOCOLATE CAKE | RECIPES | PBS FOOD
From pbs.org
Estimated Reading Time 40 secs
FLOURLESS CHOCOLATE CAKE FOOD 52 ~ EATING CAKES
From eatingcakes.com
FOR SWEETHEARTS: FLOURLESS CHOCOLATE PECAN CAKE | DAILY ...
From dailymail.co.uk
FLOURLESS CHOCOLATE CAKE - BEST COOKING RECIPES & LIFESTYLE'S
From bestcookingrecipes.info
MARTHA'S HEART-SHAPED FLOURLESS CAKE IS THE ONLY TREAT YOU ...
From thekitchn.com
FLOURLESS RED WINE CHOCOLATE CAKE | FOODTALK
From foodtalkdaily.com
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From raisedonrealfood.com
FLOURLESS FALLEN CHOCOLATE CAKE - THE DEFINED DISH
From thedefineddish.com
FLOURLESS CHOCOLATE CAKE 55 | JUST A PINCH RECIPES
From justapinch.com
MINI-BATCH FLOURLESS CHOCOLATE CAKE - MINI BATCH BAKER
From minibatchbaker.com
FLOURLESS CHOCOLATE SKILLET CAKE - MATCH FOODIE FINDS ...
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