Flourless Chocolate Coffee Ice Cream Cake Food

FLOURLESS CHOCOLATE COFFEE ICE CREAM CAKE

Steps:

• Preheat oven to 340 degrees Fahrenheit (170 degrees Celsius) and grease a round eight- and- a- half-inch (22-centimeter) baking pan.
• Beat butter, sugar, coffee, vanilla, salt, eggs and milk in a bowl until a smooth mixture is obtained.
• Add cornstarch, cocoa powder and baking powder and mix until smooth.
• Add chopped chocolate and stir until it is absorbed evenly in the mixture.
• Pour the mixture into the baking pan and level the top.
• Bake for 20-25 minutes or until the base sets at the edges, has risen and a toothpick stuck in the center comes out with moist crumbs. Cool completely at room temperature.
• In a mixer bowl, whisk together whipping cream, instant pudding, coffee and powdered sugar at high speed until you get a very smooth and firm cream.
• Pour the cream over the base and straighten the top.
• Cool completely in the freezer for at least two to three hours.
• Break the chocolate into cubes and place in a bowl. Add the cream and melt together in a microwave or in a double boiler until everything is melted and the mixture is smooth.
• Pour the topping over the frozen coffee cream layer and straighten.
• Decorate with pieces of dark chocolate. Refrigerate until ready to serve.

ALLRECIPES FLOURLESS CHOCOLATE CAKE

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.

THE ULTIMATE FLOURLESS CHOCOLATE CAKE

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.

FLOURLESS CHOCOLATE CAKE WITH COFFEE LIQUEUR

Steps:

• Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Line bottom of pan with parchment paper. Stir chocolate, butter, coffee liqueur, and vanilla in heavy large saucepan over low heat until melted and smooth. Cool to lukewarm. Using electric mixer, beat eggs and 1 cup sugar in large bowl until thick and pale, and slowly dissolving ribbon forms when beaters are lifted, about 6 minutes. Fold 1/3 of egg mixture into lukewarm chocolate mixture. Fold remaining egg mixture into chocolate mixture.
• Place prepared pan on baking sheet. Transfer batter to prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 55 minutes. Cool 5 minutes. Gently press down edges of cake. Cool completely in pan. (Cake can be prepared up to 1 day ahead. Cover with plastic wrap and refrigerate. Let stand at room temperature 1 hour before continuing.)
• Run knife around pan sides to loosen cake. Remove sides of pan; transfer cake to platter. Remove parchment paper. Sprinkle cake with powdered sugar and serve.