Flourless Chocolate Truffle Cake Food

BEST FLOURLESS CHOCOLATE CAKE RECIPE

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!

FLOURLESS CHOCOLATE TRUFFLE CAKE

Steps:

• Preheat oven to 350°F Line a 9-inch spring form cake pan with a circle of parchment paper.
• Add whipping cream into a saucepan and gently heat, when the cream is fairly hot add butter and chocolate chips and gently whisk until the chocolate is melted. Remove from heat and add rum or vanilla. Cool to room temperature.
• In a large bowl add eggs, sugar and sea salt and beat with an electric mixer until the eggs become fluffy. Slowly add the cream mixture and beat until combined.
• Pour the batter into the cake pan and place it on a baking pan. Bake for one hour. The cake may look a bit soft in the middle this is fine. Place the cake on a wire rack and cool to room temperature, then cover and chill for 4 hours or overnight.
• Loosen the sides before releasing the clasp, remove the ring and place on a cake plate. Dust with cacao and garnish with berries.

FLOURLESS CHOCOLATE TRUFFLE CAKE

Steps:

• Pre-heat oven to 325 degrees F (170C).
• Line base of eight 1 cup (8 fl oz) capacity non-stick muffin tins with non-stick baking paper.
• Place chocolate and butter in a saucepan (absolutely dry) and stir over low heat till melted and smooth.
• Place the egg, vanilla and sugar in the bowl of a mixer and beat until thick and pale.
• Stir through the chocolate mixture.
• Spoon the mixture into muffin tins and bake for 12-15 minutes or until the cakes are just set.
• Cool in the tins and refrigerate for 2 hours.
• To make the glaze, place the chocolate, cream and butter in a saucepan over low heat and mix till smooth.
• Chill the glaze till it is firm.
• Unmould the cakes onto serving plates and spread with the glaze.

FLOURLESS CHOCOLATE CAKE

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

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 TORTE

Steps:

• Preheat the oven to 350 degrees F. Lightly butter the bottom and side of a 9-inch springform pan. Combine the chocolate and 1 1/2 sticks butter in a heatproof bowl. Place the bowl over a saucepan of simmering water (do not let the bowl touch the water) and stir until melted and combined. Remove the bowl from the saucepan and let cool slightly.
• Combine the eggs, sugar and salt in a large bowl. Beat with a mixer on medium-high speed until pale and thick, 5 to 8 minutes.
• Gently fold half of the melted chocolate mixture into the egg mixture until just combined, then gently fold in the rest. Pour the batter into the prepared pan and bake until the top is no longer shiny and barely jiggles and a toothpick inserted into the center comes out with only a few crumbs, 35 to 45 minutes. Transfer to a rack and let cool completely in the pan. Remove the springform ring and transfer to a platter; dust with cocoa powder.

SMALL FLOURLESS RUM CHOCOLATE CAKE

Steps:

• Melt together chocolate and butter over low heat, stirring until smooth. Remove from heat and transfer to a mixing bowl.
• Add sugar, mix for 1 -2 minutes until melted.
• Beat in the eggs one at a time, mixing until smooth between each addition.
• Stir in the vanilla extract, cocoa powder, and rum until well mixed.
• Pour batter into the greased 8-inch baking pan and bake for 25-30 minutes at 190°C, or until a toothpick inserted into the center comes out relatively clean with a few crumbs. Do not over-bake or the cake will become dry. Allow cake to cool in pan for 5 minutes before inverting onto a serving plate.
• Meanwhile, prepare the glaze: in a small saucepan, melt together chocolate and butter, mixing until smooth.
• Stir in the rum and vanilla extract.
• Spread evenly over cooled cake.

SIMPLE FLOURLESS CHOCOLATE AND CHESTNUT TRUFFLE CAKE WITH FRESH

Steps:

• Preheat the oven to 150C
• Melt the chocolate and butter in a glass or ceramic bowl set over a pan of simmering water.
• Meanwhile, put the rest of the cake ingredients into the blender and blend until completely smooth.
• Prepare a cake pan (preferably a spring form) by greasing with butter and cutting out some greaseproof paper to fit the bottom.
• Once the chocolate and butter have melted, pour into the blender with everything else (you may have to do this in 2 batches depending on the size of your blender).
• Blend well and pour into the prepared cake pan(s) Bake for 1 hour (check after 45 minutes) when a toothpick inserted into the centre comes out dry it is ready.
• Leave to cool in the pan then cover and transfer to the fridge.
• Next day Whip the cream adding the brandy and sugar.
• Turn the cake out, split and fill with cream.
• Keep refrigerated until ready to serve.

CHOCOLATE TRUFFLE CAKE

Steps:

• Preheat the oven to 350°F Melt the 8 ounces of chocolate, for the cake, and stir until smooth. You can use a double boiler for this or simply a bowl fitted over a pan containing an inch or two of boiling water - just make sure the water doesn't touch the bowl.
• Remove from the heat and cool for a few minutes. Add the butter, a little bit at a time, and beat with a wire whisk until smooth.
• Add sugar and beat it for about a minute, using the whisk.
• Add eggs and continue beating with the whisk until fully incorporated.
• Butter an 8-inch round cake pan and line with parchment. Pour in the batter and set pan into a slightly larger pan.
• Fill the larger, outer pan with some hot water, about 1 inch deep. Bake for about 1 hour and 15 minutes (1 hour and 30 minutes tops.depending on your oven.).
• Cool for 1 hour. (Yes, you have to wait!) Cake will fall, don't be alarmed.
• Then refrigerate until set, at least 2 hours. (Yes, you have to wait some more.).
• Prepare the ganache: Boil chocolate and heavy cream together, over medium high heat, stirring to blend. Be careful here so you don't burn the chocolate. Once the chocolate is melted, take off heat immediately and set to cool a bit.
• Refrigerate the ganache until it's of spreadable consistency. This could take about 1 to 2 hours (while your cake is refrigerating). Just be careful that it doesn't sit too long or your ganache will become too hard to spread.