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
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 SCANDINAVIAN CAKE
For my DH I chose to make this without him so that this way he would not miss cake. I had fun experimenting with it also.
Provided by BLUE ROSE
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat Oven to 350 Degrees.
- Grease a 9 inch cake tin.
- Break Chocolate into small pieces and melt it with butter and milk over water.
- Beat the egg yolks and half the sugar.
- Fold in melted butter and chocolate mixture.
- Fold in ground almonds and baking powder.
- Beat egg whites until frothy by using an electric mixer; gradually add the remaining sugar, beating until stiff peaks form.
- Fold in the beated egg whites.
- Bake at 350 degrees until wooden pick inserted in the center comes out clean, Approximately 40 minutes. Please note that cakes of this type will collapse and look like a pie.
- Serve with Whipped cream then you might want to dust with Cocoa powder.
- For a spicy Flavor you may add 1 teaspoon of ground cinnamon with the almonds.
- To enhance the almond flavor you might want to add 1/4 teaspoon of Almond Extract.
Nutrition Facts : Calories 295.9, Fat 23.9, SaturatedFat 13.2, Cholesterol 85, Sodium 173.5, Carbohydrate 24.5, Fiber 5.2, Sugar 15.2, Protein 6.9
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
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.
TOWERING FLOURLESS CHOCOLATE CAKE
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Make the cake: Preheat the oven to 325 degrees F. Butter the bottom and sides of a 9-inch springform pan and line the bottom with parchment paper.
- Put the bittersweet and unsweetened chocolate in a heatproof bowl and set over a saucepan of simmering water (do not let the bowl touch the water). Stir until the chocolate melts, then remove the bowl from the pan.
- Put the eggs, turbinado sugar and salt in the bowl of a stand mixer. Set the bowl over the same pan of simmering water and whisk until the mixture is warm, about 2 minutes. Transfer the bowl to the stand mixer; beat with the whisk attachment on medium speed until tripled in volume, about 5 minutes.
- Meanwhile, bring the beer and vanilla to a low boil in a saucepan. Reduce the mixer speed to low; beat in the beer mixture, then the melted chocolate, until combined, about 2 minutes. Gradually beat in the butter until incorporated.
- Pour the batter into the prepared pan. Bake until a toothpick comes out with a few crumbs, about 35 minutes. Cool in the pan on a rack 1 hour, then run a knife around the edge of the pan and remove the ring. Let cool completely.
- Make the meringue: Microwave the chocolate, butter and corn syrup in a microwave-safe bowl in 30-second intervals, stirring, until the chocolate melts.
- Whisk the granulated sugar, egg whites, cream of tartar, salt and 1/3 cup water in a heatproof bowl. Put the bowl over a saucepan of simmering water; beat with a handheld mixer on low speed, then gradually increase the speed to high and beat until soft peaks form, about 5 minutes. Remove the bowl from the pan; continue beating until the meringue is cool and fluffy. Fold in the vanilla, then fold in the melted chocolate until swirled. Spread the meringue on the cake.
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.
SWEDISH STICKY CHOCOLATE CAKE (KLADDKAKA)
This is a Swedish recipe for Kladdkaka (Sticky Chocolate Cake), a rich, and gooey chocolate cake. It should serve 8 but at our house it often serves only 2...
Provided by BRUTALPOETESSAN
Categories World Cuisine Recipes European Scandinavian
Time 1h45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Lightly grease an 8-inch pie plate.
- Sift together the flour, cocoa powder, and salt; set aside. Stir the eggs into the sugar until smooth. Add the flour mixture, and stir just until combined. Pour in the vanilla extract and butter; stir until well combined. Pour into prepared pie plate.
- Bake on the lower rack of the preheated oven for 35 minutes, or until the center has slightly set. Allow cake to cool for 1 hour in the pie plate. Serve warm, or refrigerate overnight and serve cold.
Nutrition Facts : Calories 287.9 calories, Carbohydrate 41.1 g, Cholesterol 77 mg, Fat 13.2 g, Fiber 1.1 g, Protein 3 g, SaturatedFat 7.9 g, Sodium 119.5 mg, Sugar 33.7 g
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