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 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 CAKE
Steps:
- Preheat the oven to 350 degrees F.
- Spray a 9-inch springform pan with cooking spray. Line the bottom of the pan with a circle of parchment paper.
- Set up a double boiler on the stove over low heat and heat until the water is barely simmering. Place the chocolate and butter in the double boiler and melt, stirring occasionally. Once the chocolate and butter are melted, remove from the heat and stir in the water, vanilla and 1 1/2 cups of the granulated sugar. Whisk in the egg yolks.
- In a separate bowl beat the egg whites with an electric mixer until frothy. Add remaining 1/2 cup of the granulated sugar and beat until soft peaks form. With a rubber spatula, gently fold the egg whites into the chocolate mixture. Bake for 45 minutes. Serve.
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 CAKE:
A delicious and excellant cake to prepare for Passover. But don't just save this recipe for the Holiday.....you'll want to make it over and over again. Enjoy!
Provided by dojemi
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 degrees Fahrenheit.
- 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 heat and stir in the cognac.
- Let cool.
- In a medium bowl, whisk together the egg yolks and 1/2 cup of 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 still but not dry.
- Using a large rubber spatula, gently fold the beaten egg whites into the chocolate mixture in 3 additions.
- Do not over mix.
- 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 pan side.
- Invert the cake onto a wire rack. Peel off the parchment paper and cool the cake completely.
- Wrap in plastic and refrigerate overnight.
- 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.
Nutrition Facts : Calories 241, Fat 14.7, SaturatedFat 8.2, Cholesterol 136.8, Sodium 47.1, Carbohydrate 24, Fiber 0.3, Sugar 21.5, Protein 4
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.
FLOURLESS CHOCOLATE CAKE
The ultimate chocolate gratification! Served with chilled champagne, this is the perfect finish to your meal. My husband's very favorite dessert. Cook time includes cooling time
Provided by venus2
Categories Dessert
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Sift cocoa, sugar, baking powder,& salt together in large bowl and set aside.
- In smaller bowl, whip yolks with remaining 1/2 cup sugar until pale yellow& thick;set aside.
- In third bowl, whip egg whites to stiff peaks; set aside.
- Heat oven to 350¹.
- Gently fold yolks into dry mixture, adding water a tablespoon at a time if necessary.
- Then fold whites into chocolate mixture very gently.
- Spread batter into 2 (8") buttered cake pans.
- Bake about 45 minutes or until toothpick in center comes out clean.
- Remove and cool.
- Remove cake from pans.
- Heat cream in a small saucepan until hot.
- Remove from heat and add chocolate, stirring until smooth and shiny.
- Be sure to keep ganache warm& fluid.
- Spread jam on top of one layer and place other cake on top.
- Pour ganache over cake evenly.
- Refrigerate until set (about 30 min).
- To serve; cut into wedges and garnish with whipped cream& fresh berries.
- For a slightly less decadent version; leave out the whipped cream but use plenty of berries.
- Ha-ha.
Nutrition Facts : Calories 400.5, Fat 21.7, SaturatedFat 12.6, Cholesterol 132.9, Sodium 520.5, Carbohydrate 57.5, Fiber 8.1, Sugar 40.4, Protein 8.8
FLOURLESS CHOCOLATE CAKE
a Quick pulse in the food processor is all it takes tro make this simple, yet decadent flourless chocolate cake. If you don't have a food processor, you can finely chop the almonds with a knife and whisk the ingredients together in a bowl, but the texture of the cake won't be as delicate. The cake can be baked in a small cake pan or divided among muffin cups. Serve with whipped cream and fresh berries.
Provided by Chef mariajane
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- heat oven to 350°F Spritz a 6-inch cake pan or muffin tins with baking spray (a cooking spray containing flour).
- In a food processor, pulse almonds, sugar until finely ground. Set aside.
- In a glass bowl or measuring cup, combine chocolate chips and butter. Microwave on high in 15 second bursts, stirring in-between, until melted and smooth.
- With the processor running, pour in chocolate mixture and process until combined. One at a time, add eggs, processing between each to combine. Scrape down the sides of the bowl and process one last time.
- Pour batter into prepared pan. Bake 15-25 minutes, (depending on pan size) or until cake is puffed and no longer glossy. Let rest in the pan until the top sinks back down, about 10 minutes. Invert onto a plate. Serve warm, or at room temperature.
Nutrition Facts : Calories 516.8, Fat 39.5, SaturatedFat 21.1, Cholesterol 181.7, Sodium 55.1, Carbohydrate 41.8, Fiber 4.2, Sugar 35.7, Protein 8.4
FLOURLESS CHOCOLATE CAKE
From the Fine Cooking Website Note: The Preparation time includes baking the cake for 45 min, cooling on rack for 30 min, cooling in refrigerater for 30 min and another 30 min to sit at room temperature before slicing/serving.
Provided by CookGordon
Categories Dessert
Time 3h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Make the cake:.
- Position a rack in the middle of the oven and heat the oven to 300°F Lightly butter the bottom of a 9x2-inch round cake pan and line it with a round of parchment. Lightly butter the parchment and the sides of the pan and dust with cocoa powder. Tap out any excess.
- Melt the chocolate and butter in the microwave or in a medium metal bowl set in a skillet of barely simmering water, stirring with a rubber spatula until smooth. Remove the bowl from the water bath and set aside to cool slightly. In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, sugar, vanilla, salt, and 2 Tbs. water. Beat on medium-high speed until the mixture is very foamy, pale in color, and doubled in volume, 2 minute Reduce the mixer speed to low and gradually pour in the chocolate mixture. Increase the speed to medium high and continue beating until well blended, about 30 seconds. Add the cocoa powder and mix on medium low just until blended, about 30 seconds.
- Pour the batter into the prepared pan. Bake until a pick inserted in the center comes out looking wet with small gooey clumps, 40 to 45 minute Don't overcook. Let cool in the pan on a rack for 30 minute If necessary, gently push the edges down with your fingertips until the layer is even. Run a small knife around the edge of the pan to loosen the cake. Cover the cake pan with a wire rack and invert. Remove the pan and parchment and let the cake cool completely. The cake may look cinched in around its sides, which is fine. Transfer to a cake plate. Cover and refrigerate the cake until it's very cold, at least 6 hours or overnight.
- Glaze the cake:.
- Melt the chocolate and butter in the microwave or in a medium metal bowl set in a skillet of barely simmering water, stirring with a rubber spatula until smooth. Pour the warm glaze over the chilled cake and, using an offset spatula, spread the glaze evenly to within 1/4 inch of the edge. Refrigerate the cake until the glaze is set, 20 to 40 minute Before serving, remove the cake from the refrigerator and let it come to room temperature, 20 to 30 minute To serve, cut the cake into small, if not tiny, slices using a hot knife.
- Tip: To slice this cake (or any dense, sticky cake), heat the knife first, either by dipping it in a tall container of very hot water or by holding it under hot running water for a few seconds. Then wipe it dry before cutting the cake. The knife will cool quickly, and the cake will start sticking, so expect to rinse and repeat several times. A crème brûlée torch, if you have one, is also handy for heating up a knife.
Nutrition Facts : Calories 227.8, Fat 16.7, SaturatedFat 9.9, Cholesterol 126.2, Sodium 80, Carbohydrate 17.9, Fiber 0.6, Sugar 16.9, Protein 3.1
FLOURLESS CHOCOLATE HEART CAKE
Perfect for Valentines Day, or just a romantic dinner with your sweetie! This recipe came from the Rockland County Magazine.
Provided by mosma
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375.
- Butter two 8-inch heart shaped pans. Coat the pans with cocoa powder.
- Separate the eggs into two bowls.
- Add sugar to the bowl with the yolks and beat well.
- Sift in the cocoa powder. Beat together. Add enough milk to get it smooth but not runny.
- Beat egg whites with a pinch of salt until stiff.
- Take a small quantity and stir into the chocolate mixture. Gently fold in the rest.
- Pour into the prepared cake pans.
- Bake 20-30 minutes. Let cool.
- In a saucepan, boil 1/2 cup and 3 tablespoons of heavy cream.
- Remove from the stove and add the chocolate. Stir well.
- Whip in the rest of the cream into soft peaks then fold into the chocolate mixture.
- Put the mousse between the two stacked flourless chocolate heart cakes and on the top.
- Keep refrigerated.
Nutrition Facts : Calories 629.3, Fat 52.2, SaturatedFat 31.2, Cholesterol 325.7, Sodium 147.2, Carbohydrate 41, Fiber 7.1, Sugar 26.6, Protein 11.9
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